SOUPS

No Fuss Potato Soup
6 cups cubed peeled potatoes	5 cups water	2 cups chopped onions
1/2 cup chopped celery	1/2 cup thinly sliced carrots	1/4 cup butter or margarine
4 teaspoons chicken bouillon granules	2 teaspoons salt	1/4 teaspoon pepper
1 can (12 oz) evaporated milk	3 tablespoons chopped parsley chives, optional

In a large crock-pot, combine the first nine ingredients.
Cover and cook on low for 7 hours or until the vegetables
are tender. Then add the milk and parsley, mix well.
Cover and cook 30 to 60 minutes longer or until heated through.
Garnish with chives if desired. Serves 8-10 people.

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Thank you and God Bless

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~~SOUPS~~

SOUPS