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Categories:
potatoes leeks onions carrot celery water salt chicken bouillon cubes cream of mushroom soup cream of celery soup parsley flakes butter milk chives
Viewed: 35 - Published at: 8 years agoIngredients
- 6 potatoes (I used the ones with the thin skin)
- 2 leeks
- 2 onions
- 1 carrot
- 1 stock celery
- 4 cups water
- 1 1/2 teaspoons salt
- 4 chicken bouillon cubes
- 1 (14 1/2 ounce) can cream of mushroom soup
- 1 (14 1/2 ounce) can cream of celery soup
- 1 tablespoon parsley flakes
- 2 tablespoons butter
- 13 ounces evaporated milk
- chopped chives (for garnish)
Method
- Cut all the above vegetables into bite size pieces.
- Put all the ingredients into the crock pot except the milk and chives.
- Cover and cook on high for 3-4 hours. You could also cook this for 10-12 hours on low if you prefer.
- Stir in the milk during the last hour of cooking.
- Serve with chopped chives as a garnish.
- Bon Appetit.
