Crock Pot Potato And Leek Soup (Vichyssoise)

• 6 potatoes (I used the ones with the thin skin)
• 2 leeks
• 2 onions
• 1 carrot
• 1 stock celery
• 4 cups water
• 1 1/2 teaspoons salt
• 4 chicken bouillon cubes
• 1 (14 1/2 ounce) can cream of mushroom soup
• 1 (14 1/2 ounce) can cream of celery soup
• 1 tablespoon parsley flakes
• 2 tablespoons butter
• 13 ounces evaporated milk
• chopped chives (for garnish)

1. Cut all the above vegetables into bite size pieces.
2. Put all the ingredients into the crock pot except the milk and chives.
3. Cover and cook on high for 3-4 hours. You could also cook this for 10-12 hours on low if you prefer.
4. Stir in the milk during the last hour of cooking.
5. Serve with chopped chives as a garnish.
6. Bon Appetit.

potatoes, leeks, onions, carrot, celery, water, salt, chicken bouillon cubes, cream of mushroom soup, cream of celery soup, parsley flakes, butter, milk, chives

Taken from www.food.com/recipe/crock-pot-potato-and-leek-soup-vichyssoise-313298 (may not work)