Ingredients
- 5 large potatoes, diced
- 3 medium onions, diced
- 5 cups water
- 1 tablespoon parsley
- 1 stalk celery, diced
- 1 teaspoon salt
- Black pepper, to taste
- 4 cups chicken broth
- 4 to 5 tablespoons butter
- 1 (13-ounce) can evaporated milk
Procedure
- In a slow cooker, combine potatoes, onions, water, parsley, celery, salt, pepper, chicken broth and butter.
- Cook until done — on low heat, 9 to 11 hours, or on high heat, 3 to 4 hours.
- When done, add milk and reheat.
- Serve plain or use an immersion blender/put mixture in blender for a smoother soup.
- Reheat if necessary.
Tips, Notes, and Variations
- Garnish each serving with a dollop of sour cream and chives, if desired.
- If you don’t have evaporated milk on hand, it’s possible to mix 1.5 cups of cold milk with flour to form a thick slurry to mix it in with good results.