Use some of your garden’s harvest of home-grown potaoes in this soul-warming soup. And throw it all in the crockpot!

Ingredients

• 6 medium or large russet or white potatoes, peeled and cut into 1-inch chunks
• 2 large leeks, washed and chopped
• 2 onions, chopped
• 1 carrot, peeled and sliced
• 1 stalk celery, chopped
• 4 chicken bouillon cubes
• 1 T. dried parsley
• 1⁄8 tsp. dried marjoram
• 1⁄8 tsp. dried thyme
• 4 cups water
• 1 1⁄2 teaspoons salt
• Pepper to taste
• 2 T. butter
• 1 13-oz. can evaporated milk
• Shredded cheese, seasoned croutons, and/or chopped chives for garnish (optional)

Preparation
Place all ingredients except evaporated milk in crockpot. Cover and cook on low for 10 to 12 hours (or on high for 5 to 6 hours, stirring occasionally). Stir in evaporated milk during last hour. If desired, to thicken soup, use a potato masher to mash vegetables before serving. Garnish with chopped chives, shredded cheese and/or seasoned croutons. 

Try more crockpot recipes.