2 leeks, chopped
1 medium onion, chopped
1 rib celery, diced
4 chicken bouillon cubes
1 TBSP dried parsley flakes
5 cups water
1 TBSP salt
pepper to taste
1/3 cup butter
13 oz can evaporated milk
shredded cheddar cheese (optional)
bacon bits (optional)
Combine all ingredients except milk cheese and bacon into a slow cooker and cover. Cook on low for 8-10 hours, or on high for 3-4 hours. Stir in evaporated milk during the last hour. Mash potatoes until soup reaches your desired smoothness. Garnish with cheddar cheese and bacon bits if desired.
Combine all ingredients except milk cheese and bacon into a slow cooker and cover. Cook on low for 8-10 hours, or on high for 3-4 hours. Stir in evaporated milk during the last hour. Mash potatoes until soup reaches your desired smoothness. Garnish with cheddar cheese and bacon bits if desired.
Recipe from Jana Perkins
http://perkinsgoodeats.blogspot.com
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