by Marlis Ziegler
Columnist

It seems like summer is not about to give up on us yet, but we all know the cooler days are ahead and we should enjoy the warmth as long as it lasts. In anticipation of the colder weather, I have been going over my recipes of soups. I can honestly say that I could eat soup every day. Soups are loaded with vegetables and lots of ingredients such as meat, pastas and rice; just add some garlic bread or grilled cheese sandwiches for a filling meal. Over the next few weeks, I plan to share a few of my family’s favorites.

This Crock Pot Potato Soup is one that my daughter prepares and it is so good to come home from a busy day at work and have this waiting for the family to dig in.

Crock Pot Potato Soup

8 Potatoes, peeled and chopped

2 Medium onions, chopped

1 Carrot, peeled and chopped

1 Stalk celery, sliced

4 Chicken bouillon cubes

1 Tablespoon parsley flakes

5 Cups water

1 Tablespoon salt

Pepper to taste

1 Can evaporated milk

Combine all ingredients in a crock pot, except the evaporated milk. Cover and cook on low 10-12 hours or on high 3-4 hours. A half hour before serving, add the evaporated milk. Garnish with chopped chives.

Questions or comments:

marlisz@aol.com