30 oz (about 2 pounds) white potatoes, cut into big chunks
3 md carrots, sliced
3 stalks of celery, sliced
5 cups chicken broth (3-14 oz cans plus just a little bit of water to equal 5 cups)
12 oz. fat free evaporated milk
1 small onion
salt, pepper, ground basil to taste
Add all ingredients into a crock pot and cook for about 4-5 hours.
Servings: 8 (1 cup ea.)
Points: 2 per serving (figured on etools recipe builder)
Easy recipe. This is a pretty basic recipe but you can see how you can
change it up to your liking. The soup I tried (before making my own
version) was made with 5 cups of water and 5 bullion cubes. She didn't
add celery, instead just used celery seasoning. And she didn't add
onions. I like basil so I put some of that in to season it the way I
like. This is a very yummy soup. Just a bowl of big, chunky veggies!