No Fuss Potato Soup
|Potatoes||6 Cup (96 tbs), peeled and diced|
|Peeled and diced potatoes||6 Cup (96 tbs)|
|Water||5 Cup (80 tbs)|
|Diced onions||2 Cup (32 tbs)|
|Chopped carrots||1⁄2 Cup (8 tbs)|
|Margarine||1⁄4 Cup (4 tbs)|
|Chicken bouillon granules||4|
|Evaporated milk||12 Ounce (1 Can)|
|Chopped fresh parsley||2 Tablespoon|
|Cheddar cheese/Colby cheese||8 Ounce, shredded|
1) In a slow cooker, combine together all the ingredients except for the milk, parsley and cheese.
2) Cover the cooker and cook over high heat for 7 to 8 hours or till the vegetables are soft.
3) Add the parsley and milk and stir well.
4) Stir in the cheese till it as completely melted. Heat the soup thoroughly.
5) Serve hot.