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.
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