Ingredients:
- 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
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
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