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See below ingredients and instructions of the recipe
6 ea Potatoes, in bite size 2 ea Onions, chopped
-pieces 1 tbs parsley 1 ea Carrot, pared and sliced
-flakes 1 ea Stalk celery, sliced
5 c Water Chopped chives
1 T Salt
2 ea Leeks, in bite size pieces 1 ea 13-ounce can evaporated milk
Pepper 4 ea Chicken bouillon cubes
1/3 c Butter
Put all ingredients except evaporated milk and chives in CROCK-POT.
Cover and cook on Low 10 to 12 hours ( High: 3 to 4 hours). Stir in
evaporated milk during last hour. If desired, mash potatoes with
masher before serving. Serve topped with chopped chives.
Submitted By EARL SHELSBY On 01-23-95
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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