4 medium potatoes, cut into 1/2 inch cubes
2 cans (14 1/2 oz) ready to serve vegetable broth
1/4 cup butter
1/2 tsp salt
1/4 tsp pepper
1 cup milk
Parsley for garnish
1. Mix all ingredients except milk & parsley in 3 1/2- 6 quart slow cooker
2. Cover & cook on low heat setting 8-10 hours (or high heat setting 4-5 hours) or until vegetables are tender
3. Pour vegetable mixture by batches into blender or food processor. Cover & blend on high speed until smooth. Return to crock pot. I do about half the crock pot in the blender.
4. Stir in milk.
5. Cover & cook on low heat setting for 20-30 minutes or until hot. Sprinkle with parsley.
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