Slow cooked potato soup prepared from baking potatoes, leek, onion, carrot, celery, water, coarse salt, chicken bouillon, cream of mushroom soup, cream of celery soup, parsley flakes, butter, and evaporated
milk. Individual servings topped with minced fresh chives.
Ingredients -
6 Baking Potatoes
2 Leeks, ends trimmed
2 Medium White or Yellow Onions
1 Carrot, peeled
1 Celery Stalk
4 cups Water
1-1/2 teaspoons Coarse Salt
4 Chicken Bouillon Cubes
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
1 tablespoon Parsley Flakes
2 tablespoon Butter
1 (13 ounces) can Evaporated Milk
chopped Chives
Preparation:
1. Cut all to bite-size.
2. Put all ingredients except milk and chives, in the crock pot.
3. Cover and cook on low for 10 to 12 hours or high for 3-4 hours.
4. Stir in evaporated milk during the last hour.
5. Serve with chopped chives.
Soup Making Tips -
Russet Potatoes
Russet potatoes are a baking potato and contain more starch then boiling potatoes such as red potatoes or new potatoes. The russet when cooked breaks down more as a result of having a higher starch content. The russet is great for potato
soups when a thick, creamy stock is the desired outcome, or when you want the potato pieces to melt in your mouth.
Soup Making Tips -
Freezing Homemade Soup
To freeze your homemade soup, you will first need to cool it down. Then, store it in heavy-duty plastic containers, since liquids expand when they freeze. When you are ready
to serve it again, taste the soup first since its flavor can diminish over time. Add more seasoning if the soup lacks flavor.
