Thick and Creamy Low-Fat Cream of Potato Soup

Ingredients

• 4 medium potatoes, cubed with skins on
• 1 yellow onion, diced
• 1 carrot, diced
• 1 stalk celery, diced
• 3 1/4 cups water
• 4 chicken bouillon cubes

• 1 (10 1/2 ounce) can cream of mushroom soup

• 1 (10 1/2 ounce) can cream of celery soup
• 1 tablespoon dried parsley
• 2 tablespoons margarine

• 1 (13 ounce) can fat-free evaporated milk
• 4 ounces instant mashed potatoes
• chopped green onion, shredded cheddar cheese, and bacon pieces for topping (optional)

Directions

1. 1

   Place the veggies, water, bouillon, cream soups, parsley, and margarine into the crock pot.

2. 2

   Cover and cook on low for 8 hours.

3. 3

   During the last hour, stir in the evaporated milk and the instant potatoes.

4. 4

   To serve, garnish each bowl with the green onion, cheese, and bacon, if desired.