Potato Soup For Crockpot
If you're tired of using the oven for every little thing, then try this delicious crockpot recipe that won't disappoint!
Yield
6 servingsPrep
30 minCook
8 hrsReady
8 hrsLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
potatoes
cubed |
|
| 2 | each |
onions
chopped |
|
| 2 | tablespoons |
butter
or margarine |
|
| 2 | each |
chicken bouillon cubes
|
*
|
| 2 | tablespoons |
parsley leaves
dry |
|
| 6 | cups |
water
|
|
| 2 | cups |
milk
|
|
| ½ | cup |
all-purpose flour
mixed with water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
potatoes
cubed |
|
| 2 | each |
onions
chopped |
|
| 3E+1 | ml |
butter
or margarine |
|
| 2 | each |
chicken bouillon cubes
|
*
|
| 3E+1 | ml |
parsley leaves
dry |
|
| 1.4 | l |
water
|
|
| 473 | ml |
milk
|
|
| 118 | 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.
