Crockpot Potato Soup

7 cups cubed peeled potatoes -- (7 to 7 1/2)
4 cups chicken broth ( reduced-sodium )
1 cup water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter
2 teaspoons salt
1/4 teaspoon pepper
2 Tbs dried dill weed
1 can evaporated milk -- (12 oz)

In a large crockpot, combine first ten ingredients.

Cover and cook on high for 7 hours or until the vegetables are tender.

Add milk. Stir to blend and heat.

Use a hand mixer to blend some of the "chunks" to thicken soup. Fix to preference: to thicken further, use potato flakes, and to thin soup, add regular milk.

Disclaimer: Throughout this website, statements are made pertaining to the properties and/or functions of food and/or nutritional products. These statements have not been evaluated by the Food and Drug Administration and these materials and products are not intended to diagnose, treat, cure or prevent any disease.