No-Fuss Potato Soup

I’m definitely in love with my new crock-pot (slow cooker)! I love recipes where you can throw everything in, let it cook for a few hours, and you’re done. They also use less energy than other cooking methods. I got mine during last Black Friday’s sale at Walmart (around $15). This potato soup recipes was super simple, and I ended up making a big batch to take for lunches during the week.

Combine 6 cups cubed peeled potatoes, 2 cups chopped onion, 1/2 cup chopped celery, 1/2 cup sliced carrots, 5 cups water, 1/4 cup butter (cubed), 2 bouillon cubes (I used vegetable flavor), 2 tsp salt, and 1/4 tsp pepper.

Cover and cook on high for 6-7 hours (or until veggies are tender). Add 1 can (12oz) evaporated milk and 3 tbsp freshly chopped parsley. Cover and cook for an additional 30-60 minutes or until heated thoroughly. Enjoy!


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