Leialoha Garber Recipe

Slow Cooker Potato Soup

By Leialoha Garber islandgirlei


Recipe Rating:
 1 Rating
Serves:
12-14 people
Prep Time:
Cook Time:
Cooking Method:
Slow-Cooker/Crock Pot

Leialoha's Story

The first time I made this I didn't think my children would like it. Boy, was I wrong! I got this out of the crockpot book of recipes that came with the crockpot. I like to serve it with hot ham and cheese sandwiches! I hope you enjoy! Easy to start in the morning and ready when you get home from work! Smells wonderful too!

Ingredients

6
potatoes, peeled, cut into bite sized pieces
2
leeks, optional, washed and cut small pieces
2
onions, chopped
1
carrot pared and sliced
1
stalk celery, sliced
4
chicken bouillon cubes
1 Tbsp
parsley flakes
5 c
water
1 Tbsp
salt
1/3 c
butter
Find more recipes at goboldwithbutter.com
1 can(s)
12 oz. evaporated milk
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Directions Step-By-Step

1
Put all ingredients except evaporated milk in crock pot. Cover and cook on low 10-12 hours. Stir in evaporated milk during last hour.
2
As with all soups the second day is better if you manage to have any leftover!

About this Recipe

Course/Dish: Cream Soups, Other Soups
Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, Healthy


  • Comments

  • 1-5 of 32
  • user
    MYRA JOHNSON pinklady143 - Sep 27, 2011
    Your 'Slow Cooker Potato Soup' recipe sounds delicious. Can't wait to try it.
  • user
    Leialoha Garber islandgirlei - Sep 27, 2011
    Thank Myra! I hope you do enjoy it!
  • user
    Rebecca Harvey MommaDoc48 - Sep 27, 2011
    Your recipe looks like it would be easy to get together and try can't wait to try it, I will let you know how it comes out.
  • user
    Wendy Balsley saved2007 - Sep 27, 2011
    Do you think I could add some shredded cheese to this WHILE it's cooking, or would it be better to add it just before I SERVE it? I've never made potato soup from scratch so didn't know. ty. Sounds yummy!
  • user
    Leialoha Garber islandgirlei - Sep 27, 2011
    I would not add the cheese until after the soup has cooked. I would add it just before serving the soup. You could try to add the cheese the same time you put in the evaporated milk, but my experience with some cheese is that it melts and clumps up into balls if you cook it too long. Good luck, I hope this has helped you!