Potato Soup
6 cups cubed peeled potatoes
5 cups chicken broth
2 cups chopped onion
1/4 cup butter
2 teaspoon salt
1/8 teaspoon pepper
1 can (12 ounces) evaporated milk
Snipped chives, optional
Cooked bacon; optional
Shredded Cheddar cheese; optional
Croutons, optional
Sour cream, optional
In a large slow cooker, combine the first six ingredients.
Cover and cook on high for 7-8 hours or until vegetables are tender.
Take some potatoes out. Mash the potatoes in the slow cooker until creamy.
Add milk; mix well. Return the potatoes that you took out to the slow cooker.
Cover and cook for 30 to 60 minutes longer or until heated through.
Garnish with chives, bacon, cheese, croutons, and sour cream if desired.
Yield: 8 to 10 servings
