Random Recipe 1 - Crock Pot Potato Soup
(I cook this one in my 6 qt cooker. The left-overs do fine in the fridge for a few days. When you reheat it, you might need to add a little milk - reconstituted powdered milk works fine.)
6 cups peeled, diced potatoes
5 cups water
1 1/2 cups chopped onion
1/2 cup chopped celery
1/2 cup diced carrots
1/4 cup margarine (or butter)
4 teaspoons low-salt chicken bouillon granules
1/4 teaspoon pepper
12 oz can evaporated milk
8 oz. shredded cheese (cheddar, Colby, Colby-Jack, whatever you might have on hand)
1. Combine all the ingredients except the milk and cheese in slow cooker.
2. Cover and cook on High until vegetables are tender. Older Crock Pots might take as much as 7 - 8 hours. Mine takes about 5.
3. Turn to low, stir in milk and cheese, until cheese is melted.
If you prefer a creamier rather than chunkier soup, you can easily mash it down with a potato masher before serving.
My children like this served with more grated cheese on top and crumbled bacon. We eat it with a side of cornbread. You may want to add salt to this recipe. Originally it called for 2 teaspoons (to be added with the other ingredients in the beginning) and did not specify low-salt bouillon.
This is a good recipe to make with left-over bits of carrots and celery - the amounts, obviously, don't have to be exact. When I find bags of potatoes on sale, this is one of the recipes I'll frequently make.
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