Potato Soup For Crockpot Recipe - Cooking Index
Potato Soup For Crockpot Recipe - Cooking Index
Add 1/4 pound of Velveeta cheese for Cheese Potato Soup. One can evaporated milk may be substituted for the regular milk.
Courses: Soup| 8 | Potatoes - cubed (large) | |
| 2 | Onions - chopped (medium) | |
| 2 tablespoons | 30ml | Margarine |
| 2 | Chicken boullion cubes | |
| 2 tablespoons | 30ml | Dried parsley |
| 6 cups | 1422ml | Water |
| 2 cups | 474ml | Milk |
| 1/2 cup | 31g / 1.1oz | Flour - mixed with water |
Place ingredients 1 through 6 in the crockpot and cook all day on LOW to MEDIUM.
About 1/2 hour to one hour before serving; add milk and the flour mixture. After the soup starts to thicken, it is ready to serve.
This recipe yields 8 servings.
Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com
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