You are here

Potato Soup

chef.david.galeano's picture
Ingredients
  Potatoes 6 Medium, peeled, cut in large cubes
  Leeks 2 , washed, cut into large cubes
  Onions 2 Medium, peeled, chopped
  Carrot 1 , peeled, sliced
  Celery stalk 1 , sliced
  Chicken bouillon cubes 4
  Parsley flakes 1 Tablespoon
  Water 5 Cup (80 tbs)
  Salt 1 Tablespoon
  Pepper To Taste
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Canned evaporated milk 13 Ounce (1 Can)
  Chives 1 Tablespoon, chopped
Directions

MAKING
1. In a slow-cooking pot or a crock pot, combine all the ingredients except the milk and chives. Give a good stir to blend all the ingredients.
2. Cover the pot tightly with its lid.
3. Allow the soup to cook on HIGH for 4 to 5 hours or if you are not in a hurry, cook on LOW for 10 to 12 hours.
4. Add the milk to the soup about an hour before end of cooking time
5. Remove the potatoes using a slotted spoon to a large bowl and use a potato masher to puree the potatoes.
6. Return the mashed potatoes to the soup and stir well to blend.

SERVING
7. Serve this soup hot or cold in soup bowls or cups.
8. Garnish the soup with chopped chives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
300 Minutes
Ready In: 
310 Minutes
Servings: 
6

Rate It

Your rating: None
4.067645
Average: 4.1 (17 votes)