Potato Soup

contributed by Michelle Harvie


4 cups water

4 potatoes

4 chicken boullion cubes

2 TBSP butter

1 can evap milk (added right before serving).

Cook in slow cooker 4 hrs. on high.  (I have cooked this on the stove top when time wasn’t on my side.  It takes about 1/2 cup more water and will be more thick)     Some options I have tried and love is:   add a TBSP dried onions for more flavor and/or adding diced ham at the beginning, adding Campbell’s Cheddar soup with evap milk, or top with cheddar cheese and bacon


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