Place chopped potatoes, onions, carrots, celery, bouillon, parsley, flakes, water, salt, butter and black pepper in a slow-cooker. Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours.
There's nothing more comforting than potato soup on a cold winter day. Well, nothing better than a slow-cooker potato soup recipe that's been cooking all day and is ready when you are.
Servings and Ingredients
|8 medium Hy-Vee One Step russet potatoes, peeled and diced|
|1 yellow onion, chopped|
|2 carrots, peeled and sliced|
|2 stalk(s) celery, sliced|
|4 tsp. Hy-Vee instant chicken bouillon|
|1 tbsp. Hy-Vee dried parsley flakes|
|4 c. water|
|2 tsp. Hy-Vee salt|
|⅓ c. Hy-Vee unsalted butter|
|Hy-Vee black pepper, to taste|
|1 (12-oz.) can Hy-Vee evaporated milk|
|2 tbsp. Hy-Vee bacon bits, for garnish|
Things To Grab
During last hour of cooking, stir in evaporated milk.
If desired, mash potatoes with a potato masher and garnish each serving with bacon bits before serving.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 10mg
- Sodium: 1501mg
- Total Carbohydrates: 32g
- Protein: 5g
Hy-Vee Test Kitchen