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Slow Cooker Potato Soup Recipe


2 cups water

3 carrots, halved

1 small onion, halved

3 stalks celery, halved

3 stalks celery, sliced

2 small potatoes, peeled and sliced

1/2 cup milk

1 cup butter


Place carrots, onion, celery and celery slices in 6 large nonstick bowls, with a small spoon, into the center.

Melt butter in a large pot over medium heat. Add carrots and onion; stir lightly to break up starch. Bring slowly to a boil. Reduce heat to low; stir until carrots are just tender.

Slow cook carrots, celery slices, celery mixture and potatoes for 30 minutes; drain. Toss soup over medium heat. Simmer 30 to 45 minutes or until soup is thickened.

Stir meat or vegetable juices into soup. Fill baking dish with soup. Pour milk mixture over vegetables.

Bake at 425 degrees F for 25 to 35 minutes or until vegetables are tender. Stir in butter and butter sauce. Cover and bake 15 to 20 more minutes, or until heated through.


Mal Rasmassan writes:

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