Crock Pot Potato Soup

[tigress]

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

[Tobey]

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,
IC