Here's two recipes
Potato soup #1
6 cups cubed potatoes
5 cups water
2 cups chopped onions
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter
4 t. chicken bouillon granules
2 t. salt
1/4 t. peppr
1 can evaporated milk (12 oz)
3 T. chopped parsley
In a large cooker, combine the first nine ingredients. Cover and cook for 7 to 8 hours on high. Add milk and and parsley, mix well. Cover and cook 30 to 60 minutes longer, or until heated through. Yield 3 quarts
Potato soup #2
8 cups diced potatoes
1/3 cup onion
3 cans, 14 1/2 ounce chicken broth
1 can 10 3/4 ounce condensed cream of chicken soup
1/4 t. pepper
8 ounces cream cheese cubed
1/2 pound bacon, cooked and crumbled
In slow cooker, combine the first 5 ingredients. COver and cook on low for 8 to 10 hours. Add cream cheese, stir until blended. Garnish with bacon. Yield 3 quarts