Yield: 8 servings
Measure | Ingredient |
---|---|
8 larges | Potatoes; cubed |
2 mediums | Onions; chopped |
2 tablespoons | Margarine |
2 \N | Chicken boullion cubes |
2 tablespoons | Parsley; dry |
6 cups | Water |
2 cups | Milk |
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.