Search
by Ingredient

Potato Soup For Crockpot

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by blucarn6

If you’re tired of using the oven for every little thing, then try this delicious crockpot recipe that won’t disappoint!

YIELD

6 servings

PREP

30 min

COOK

8 hrs

READY

8 hrs

Ingredients

8 8
EACH EACH POTATOES
cubed
2 2
EACH EACH ONIONS
chopped
2 3E+1
TABLESPOONS ML BUTTER
or margarine
2 2
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
dry
6 1.4
CUPS L WATER
2 473
CUPS ML MILK
½ 118
CUP ML ALL-PURPOSE FLOUR
mixed with water

Directions

Place ingredients 1 through 6 in the crockpot and cook all day on low to medium. A ½ hour to one hour 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. 1 can evaporated milk may be substituted for the regular milk.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 594g (21.0 oz)
Amount per Serving
Calories 318 16% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 83mg 3%
Total Carbohydrate 20g 20%
Dietary Fiber 5g 20%
Sugars g
Protein 16g
Vitamin A 7% Vitamin C 34%
Calcium 13% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 
More health news

Email this recipe