Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: elzriley
online

Ingredients

7 cups Cubed peeled potatoes -- (7 to 7 1/2)

4 cups Chicken broth ( reduced-sodium )

1 cup Water

2 cups Chopped onion

1/2 cup Chopped celery

1/2 cup Thinly sliced carrots

1/4 cup Butter

2 teaspoons Salt

1/4 teaspoon Pepper

2 tbs Dried dill weed

1 can Evaporated milk -- (12 oz)

Preparation

In a large crockpot, combine first ten ingredients.

Cover and cook on high for 7 hours or until the vegetables are tender.

Add milk. Stir to blend and heat.

Use a hand mixer to blend some of the "chunks" to thicken soup. Fix to preference: to thicken further, use potato flakes, and to thin soup, add regular milk.

Rate This Recipe

Scroll over the empty stars to rate.       Add a Recipe Comment