Potatoe Soups

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Potato Soup

7 cups cubed peeled potatoes -- (7 to 7 1/2)
4 cups chicken broth ( reduced-sodium )
1 cup water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter or margarine
2 tsp salt
1/4 tsp pepper
2 Tbsp dried dill weed
1 can evaporated milk -- (12 oz)

In a large crockpot, combine first ten ingredients.
Cover and cook on high for 7 hours or until the
vegetables are tender.
Add milk.
Stir to blend and heat.
Use a hand mixer to blend some of the "chunks" to thicken soup.
Fix to preference: to thicken further use potato
flakes & to thin soup,add regular milk.

[ellise]

Creamy Potato Leek Soup

6 Potatoes, peeled and cubed
1 Tbsp Parsley, chopped
5 Cups Water
2 Leeks, chopped
1 Tbsp Salt
Pepper
2 Onions, chopped
1/3 Cup Butter
1 carrot, sliced
13 ounce evaporated milk
1 Stalk celery, sliced
4 Chicken bouillon cubes
Chopped chives

Place all ingredients except milk and chives in crockpot.
Cover and cook on low for 10 to 12 hours or on high for 3 to 4 hours.
Stir in evaporated milk during last hour.
Serve topped with chopped chives.

[ellise]

Cheddar Potato Soup

8 potatoes -- cubed
1 Tbsp chopped chives
1 1/2 cups choppe celery
1/3 cup chopped parsley
1/2 cup chopped onion
1/4 tsp paprika
1/4 tsp celery seed
1 tsp savory
1/2 tsp salt
1 cup milk
2 Tbsp flour
2 Tbsp butter
2 1/2 cups grated cheddar cheese

Place potatoes, chives, celery, parsley, onion,
paprika, celery seed, savory and salt in crockpot.
Add water to cover.
Cover; cook on high for one hour.
Reduce heat to low; cook 4-5 hours.
Combine milk and flour until smooth.
Combine with butter in a saucepan.
Cook for 3-4 minutes over medium heat, stirring constantly.
Add cheese and stir until melted.
Turn crockpot to high.
Pour in cheese mixture and cook for 15 minutes.

[ellise]

Hearty Potato Soup

6 potatoes -- peeled and cubed
2 medium onions -- diced
2 carrots -- thinly sliced
2 ribs celery -- thinly sliced
28 ounces chicken broth
1 tsp dried basil
1 tsp salt
1/2 tsp pepper
1/4 cup flour
1 1/2 cups cream or half-and-half

Combine the potatoes, onions, carrots, celery chicken
broth, basil, salt, and pepper in crockpot.
Cover; cook on high for 3-4 hours or until potatoes and carrots are cooked.
Combine the flour and cream until smooth.
Stir into crockpot until mixed.
Cook for 30 minutes longer.