Title: No-Fuss Potato Soup -- 5 Points
Categories: Crockpot, Lowfat, Soup, Weight watc
Yield: 8 servings

6 c Potatoes; peeled and cubed
5 c Water
2 c Chopped onion
1/2 c Chopped celery
1/2 c Thinly sliced carrots
1/4 c Butter or margarine
4 ts Chicken bouillon granules
2 ts Salt
1/4 ts Pepper
12 oz Evaporated skim milk; * was
-reg evap. milk
3 tb Chopped fresh parsley
Snipped chives; optional

In a large slow cooker, combine the first nine ingredients. Cover and cook
on high for 7 hours or until the vegetables are tender. Add milk and
parsley; mix well. Cover and cook 30-60 minutes longer or until heated
through. Garnish with chives if desired.

NOTES per magazine using "evaporated milk" : Diabetic Exchanges: 1 cup
serving: 1 1/2 starch, 1 1/2 fat, 1 vegetable.

Per MasterCook substituting evaporated skim milk:

250 cals., 6g fat (22%CFF), 4g fiber= 5 points

Recipe by: Quick Cooking--Premiere Issue '98

Posted to EAT-LF Digest by Ellen C. on Apriay,, l
13, 199, converted by MM_Buster v2.0l.