Anita's Potato Soup

 

• 6 cups cubed Yukon Gold potatoes

• 4 cups Chicken broth, 1 cup chicken broth from container mixed with water

• 2 cups chopped onions

• 1/2 cup chopped celery

• 1/2 cup thinly sliced carrots

• 1/4 cup butter, cubed

• sprinkled chicken bouillon granules

• 2 teaspoons salt

• 1 teaspoon pepper

• 1 can (12 ounces) evaporated milk
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• 3 tablespoons parsley

• Tarragon, just sprinkled

• In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 6-7 hours or until the vegetables are tender.

I took a potato masher and mashed up a lot of the vegetables in the crock pot.  Then I added can of milk, parsley and tarragon.   Cover and cook 30 minutes longer or until heated through.  Taste and then add seasonings as you like. 

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