I cannot believe that I haven't posted this recipe yet...I guess because when we started this blog it was too hot for soup. That is not the case today. As the snow continues to fall up here in Chicago-land, I deemed it the perfect day for soup. Especially this super simple, delicious soup from our childhood.
6-7 Idaho potatoes, peeled
2 large carrots, peeled, chopped
1 stalk of celery, chopped
3-4 buillion cubes, chicken or vegetable
1/2 stick butter
1 can evaporated milk
optional: cheese, bacon
1. Put first four ingredients in a slow cooker, fill with water until just covered. Place butter on top. Cook on low all day or until potatoes are tender. Add canned milk just before serving. Place in blender or food processor and puree. Top with grated cheese and/or bacon bits, if desired.
Recipe credit: my mom
This truly is a great slow cooker recipe for someone working outside the home because it really can cook all day, even 12 hours and it's still going to taste great!