Courtesy of Linda Dixon
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 or margarine
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons dried dill weed
1 can evaporated milk -- (12 oz)
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 & to thin soup,add regular milk.
See other recipes submitted by Chet Day