Thick And Creamy Low-Fat Cream Of Potato Soup - cooking recipe

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)

Preparation

Place the veggies, water, bouillon, cream soups, parsley, and margarine into the crock pot.
Cover and cook on low for 8 hours.
During the last hour, stir in the evaporated milk and the instant potatoes.
To serve, garnish each bowl with the green onion, cheese, and bacon, if desired.