6 cups diced, peeled potatoes
5 cups water
2 cups diced onions
1/2 cup diced celery
1/2 cup chopped carrots
1/4 cup margarine or butter
4 tsp. chicken bouillon granules
2 tap. salt
1/4 tap. pepper
12-oz. can evaporated milk
3 Tbsp. fresh chopped parsley (I left this out because I'm not a fan of parsley)
8 oz. shredded cheese, Colby or cheddar
1. Combine all ingredients except milk, parsley, and cheese in slow cooker.
2. Cover. Cook on high 7-8 hours, or until vegetables are tender (only took my slow cooker 6 hours).
3. Stir in milk and parsley. Stir in cheese until it melts. Heat thoroughly.
Submitted by: Gina
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