Crockpot Potato Soup

By á-3948

I made this for the youth group dinner at church and I've been told they loved it ;).

Ingredients

• 7 cups cubed peeled potatoes -- (7 to 7 1/2)
• 4 cups chicken broth ( reduced-sodium )
• 1 cup water
• 2 cups chopped onion
• 1/2 cup chopped celery
• 1/2 cup thinly sliced carrots
• 1/4 cup butter
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 Tbs dried dill weed
• 1 can evaporated milk -- (12 oz)
• I added in some spinach **

Preparation

Step 1

In a large crockpot, combine first ten ingredients.

Cover and cook on high for 7 hours or until the vegetables are tender.

Add milk. Stir to blend and heat.

Use a hand mixer to blend some of the "chunks" to thicken soup. Fix to preference: to thicken further, use potato flakes, and to thin soup, add regular milk.