Yield: 8 servings
|8 larges||Potatoes; cubed|
|2 mediums||Onions; chopped|
|2||Chicken boullion cubes|
|2 tablespoons||Parsley; dry|
|½ cup||Flour; mixed with water|
Place ingredients 1 through 6 in the crockpot and cook all day on low to medium. ½ hour to onehour before serving; add milk and flour mixture.
After the soup starts to thicken, it is ready to serve.
NOTE: Add ¼ pound of Velveeta cheese for Cheese potato soup.
: I can evaporated milk may be substituted for the regular milk.