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  1. #1
    tigress's Avatar
    tigress is offline Retired Female Moderator
    Join Date
    Nov 2001

    Crock Pot Potato Soup

    6 cups peeled potatoes
    5 cups water
    2 cups chopped onion
    ½ cup chopped celery
    ½ cup thinly slice carrots
    2 tablespoons soft margarine
    4 teaspoons chicken bouillon granules (reduced sodium is an option)
    ¼ teaspoon pepper
    1 can evaporated milk (use low fat or non-fat evaporated milk for reduced fat and cholesterol)
    3 tablespoons chopped fresh parsley or 1 ½ tablespoons dried (optional)

    In a large crock pot combine the first eight ingredients. Cover and cook on high for about 7 hours or until the vegetables are tender. Add the milk and parsley. Cook an additional 30-60 minutes to heat through. Yield: About 3 quarts or 10-12 1 cup servings

    Nutritional analysis of one cup: 170 calories, 427 mg sodium, 8 mg cholesterol, 26 grams carbohydrate, 5 grams protein, 5 grams fat Diabetic exchanges: 1 1/2 starches, 1 fat and 1 vegetable

  2. #2
    Tobey is offline Retired IRON CHEF Mod
    Join Date
    Dec 1969


    I have made somthing similar to this but I put a roast in mine. Gonna try yours this week. Let you know how it turns out then. Thanks,

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