5-8 red potatoes, peeled and cubed
1/2 bunch of celery cleaned and chopped
1 medium onions chopped
1 box of vegetarian stock and enough water to cover vegetables
Salt and pepper to taste
2 T dried parsley
3/4 cups of whole milk
2 tablespoons of butter
Add the potatoes, celery, onion, broth, water and seasonings, to your crock pot. Set crock pot on high and cook for 6-8 hours until potatoes are cooked through. When the potatoes are cooked, take a potato masher and mash the soup just a bit so that some of the potatoes are broken up into the broth, but still leaving lots of nice potato pieces.
About half an hour before you serve the soup, add the milk and the butter, heat on medium high, stirring often until butter is mostly melted and milk is fairly warm. It is important at this point to turn down your crock pot, because you don't want the soup to boil any more, after the milk has been added. If your soup is too brothy you can add about 1/4 cup of instant mashed potatoes. This helps avoid adding a thickener like flour.
Optional toppings: Crumbled Cooked Bacon or Cheddar Cheese
Source: April's Homemaking