Tater Soup 6 potatoes, peeled and chopped 2 leeks, chopped 2 carrots, chopped 1 stalk celery, chopped 4 cubes chicken bouillon 1 tablespoon parsley flakes 5 cups water 1 tablespoon salt 1/3 cup butter chives, chopped to taste 12 ounce can evaporated milk Place all ingredients, except chives and milk in a 4 quart crockpot.
Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours.
Stir in milk and chives during last hour of cooking.
Makes 8 to 10 servings.
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