Potato-Onion Soup

Recipe Ingredients

5 cups	1185ml	Cubed peeled potatoes
5 cups	1185ml	Water
2 cups	125g / 4.4oz	Finely-chopped onions
1 cup	110g / 3.9oz	Chopped celery
1 cup	110g / 3.9oz	Sliced carrots
1/4 cup	49g / 1.7oz	Butter or margarine
4 teaspoons	20ml	Chicken bouillon granules
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1		Evaporated milk - (12 oz)
3 tablespoons	45ml	Chopped fresh parsley
4 tablespoons	60ml	Chopped chives

Recipe Instructions

In a large crockpot, combine the first nine ingredients. Cover and cook on HIGH for 7 hours or until vegetables are tender.

Add milk, parsley and chives, mix well. Cover and cook 30 to 40 minutes longer until heated through.

This recipe yields 8 to 10 one-cup servings (3 quarts total).

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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