Potatoe Soup w/Cabbage

• 10 small red potaoes
• 1 bunch carrots uncut washed, peeled
• 2 Stalks of washed celery chopped
• 2 Yellow squash cut in half and seeded (this can be omitted)
• 1/2 bunch or more of fresh Basil to yout liking
• 1 tbsp dried onion or freshly chopped 1 cup
• 1 tbsp dried parsley or use fresh (use more)
• 1 tsp Pink Himalayan Salt, or any salt will do
• 1 tbsp Coarse Black Pepper
• 1 Bay Leaf
• 1 can evaporated milk
• 1/2 cup milk
• 1 stick Butter
• 1 cup flour
• 1/2 head white cabbage chopped

1. I keep the skins on the potatoes and wash them in a vinegar solution for 10 minutes.
2. About a Tbs of vinegar to the water will kill most organisms.
3. Put everything in Crockpot except cabbage, milk, evaporated milk butter and Flour.
4. Set to low for 8 - 10 hours, high is about 4 hours.
5. Much later, Use the liquid in the Crockpot plus add a little more water to cover the cabbage in a pan and cook on high boiling until soft (about 10 minutes).
6. You can also add the cabbage in the beginning.
7. I boil it to get it soft.
8. Then add to Crockpot.
9. Roux: Heat 1 stick butter, 1 can evaporated Milk, 1/2 cup Milk, then add 1 cup flour and stir until thickened, then quickly add to Crockpot, turn to high, stir then let cook for another hour with lid on.
10. Stir and serve with your favorite toppings: bacon, cooked ham, cheddar cheese, green onion, etc.
11. I also had a loaf of bakery garlic bread that was in the fridge that needed to be eaten.
12. Enjoy, I know my family did!
13. yummy and creamy!

red potaoes, carrots, celery, basil, onion, parsley, salt, black pepper, bay leaf, milk, milk, butter, flour

Taken from cookpad.com/us/recipes/362035-potatoe-soup-wcabbage (may not work)