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Originally Posted by OSI In this recipe, it calls for 4 chicken bouillon cubes... can I use chicken broth instead and how much would I need to replace the cubes and liquid in this recipe?
Also, it calls for evaporated milk... can I use powdered milk instead?
CROCKPOT POTATO SOUP
To make the soup lower in fat, use skim evaporated milk and vegetable oil in place of the butter.
5 to 6 pounds potatoes, peeled, diced
1 onion, chopped
1 large carrot, sliced
1 large celery rib, sliced
4 chicken bouillon cubes
1 tablespoon parsley flakes
5 cups water
1 tablespoon salt (or less if desired)
Ground pepper to taste
1/4 to 1/3 cup butter
1 can (13 ounces) evaporated milk
Combine all ingredients except milk in slow cooker. Cook on low 5 to 6 hours. Add milk during the last hour.
Anna
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In place of the 4 chicken bouillon cubes you can use 4 cups of chicken broth. If you had used the bouillon cubes you would have mixed those with 4 cups of water so this will equal it out. BUT also DECREASE the water in the recipe by 4 cups.
On the milk part just reconstitute powdered milk to equal the same amount of evaporated milk. It won't be as rich using the powdered milk, but it will work alright.