From french fries to scalloped potatoes, there are millions of different options for all of us potato lovers out there. Coming from an Irish Catholic family, I thought I had seen every potato concoction ever invented, but recently I have seen that potatoes can also be healthy (Trust me, I was shocked after decades of greasy potatoes!). My great grandmother, also known as the Potato Queen, was convinced that this short recipe just couldn’t stand up to her homeland favorites, but she, reluctantly, admitted that it definitely does! This recipe for potato soup not only tantalizes the taste buds, but also lends some help to our arteries as a healthy alternative to the traditional soup. Enjoy!
Servings: 6-8 (I have had the best luck cooking it in a 3 ½ quart slow cooker)
6 potatoes, peeled and cubed
2 onions, chopped
1 medium-sized carrot, sliced
1 rib celery, sliced
4 cubes low-sodium chicken or vegetable bouillion
4 cups water
1 Tbsp. of parsley flakes
¼ tsp. black pepper
1/2 tsp. salt, optional
13 oz. can of fat-free evaporated milk
(Note: This recipe can easily be doubled or tripled and will taste just as good. Trust me, I’ve tried it!)
Combine all ingredients, except evaporated milk in a slow cooker. Cover. Cook on high 3-4 hours or low 10-12 hours. Stir in evaporated milk during last hour. Enjoy with a group of your favorite people!
I am probably one of the worst cooks ever and I was able to easily make this, so I know that all of you will be able to. I have used this recipe for work as well as dinner parties and even the burliest of men couldn’t tell that it was good for them because it tastes so fantastic! I hope that you also enjoy this great dish!