HEIDI
03-24-2008, 01:40 PM
8 large potatoes, cubed
1 cup chopped onion
2 tablespoons butter or margarine
2 chicken bouillon cubes
2 tablespoons dry parsley flakes
6 cup water
2 cup milk
1/2 cup flour, mixed with water
PREPARATION:
Place potatoes, onions, butter, bouillon, parsley, and water in the slow cooker/Crock Pot and cook all day on low to medium. 1/2 hour to one hour before serving; add milk and flour mixture. After the soup thickens, it is ready to serve.
Note: Add 1/4 pound of Velveeta cheese for Cheese potato soup.
1 can evaporated milk may be substituted for the regular milk.
Serves 6 to 8.
1 cup chopped onion
2 tablespoons butter or margarine
2 chicken bouillon cubes
2 tablespoons dry parsley flakes
6 cup water
2 cup milk
1/2 cup flour, mixed with water
PREPARATION:
Place potatoes, onions, butter, bouillon, parsley, and water in the slow cooker/Crock Pot and cook all day on low to medium. 1/2 hour to one hour before serving; add milk and flour mixture. After the soup thickens, it is ready to serve.
Note: Add 1/4 pound of Velveeta cheese for Cheese potato soup.
1 can evaporated milk may be substituted for the regular milk.
Serves 6 to 8.