Title: Cream of Potato Soup .002
Categories: Soup Entree Vegetable Crockpot
Yield: 2 Quarts

6	c	Potatoes,hash brown (frozen)
1/2	c	Carrots; sliced
6	sl	Bacon
1	c	Celery; chopped
1		Onion; chopped
		Cheese,cheddar; finely shredded
1 1/2	ts	Salt
1	ts	Pepper
2	c	Milk
2	c	Light cream or half-and-half
		Parsley sprigs

Combine all ingredients in crockpot without any pre-cooking and cook on low all day. You will want to do bacon separately or you may use bacon bits for the crunchy taste. TO COOK ON STOVE: Cook potatoes and carrots in water until tender. Drain. Saute bacon until crisp; drain and crumble. Saute onion and celery in 2 tb. bacon fat. Combine all remaining ingredients, except shredded cheese and parsley, and simmer for 30 minutes. Don't boil. Garnish with the shredded cheese and parsley. Makes 2 quarts.

("My Family's Favorites" by Mary Beth Roe, QVC Host) (MM'd by Nancy Hagfors, N.HAGFORS/GEnie; posted 10/13/95)

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