Slow Cooker Potato Soup

SUBMITTED BY: TJACKSON PHOTO BY: Diana

"Excellent soup for cold nights; goes very well with cornbread."

PREP TIME	10 Min
COOK TIME	7 Hrs 40 Min
READY IN	8 Hrs

SERVINGS & SCALING

Original recipe yield: 12 - 1 cup servings

USMETRIC

About scaling and conversions

INGREDIENTS

8 pounds potatoes, peeled and cubed
1 small onion, chopped
2 tablespoons butter
2 cubes chicken bouillon
2 tablespoons dried parsley
6 cups water
2 cups milk
1/2 cup all-purpose flour

READ REVIEWS (31)

DIRECTIONS

Place the potatoes, onion, butter, chicken bouillon cubes, parsley and water into a slow cooker. Set on low and let cook for 6 to 8 hours.
At least half an hour before serving, stir together the milk and flour until no lumps remain, and mix into the soup. Cook for 30 minutes or until the soup is thickened.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Sep. 19, 2003 by SEEDSOFKINDNESS

I like potato soup but I really didn't care for this one. It was easy to prepare, thinkened up real nice but it just didn't have any flavor. Salt and pepper helped a bit, but it needs something more in my opinion. If you like plain tasting soup this will work for you if you don't keep looking.

11 users found this review helpful

Reviewed on Jan. 1, 2007 by Laura

Very good basic recipe-have to add spices accding to your tastes..2nd time making recipe, I added a can of Cream of Chicken soup at the beginning, and also diced onions. Spices used: Old Bay, Garlic salt, reg. salt, garlic powder, white pepper, dill weed, 2 bay leaves, Cavender's seasoning. Very very good with 'real' bacon bits & shredded cheddar added too. Top w/sour cream & more cheese if you want!

6 users found this review helpful

Reviewed on Jan. 23, 2005 by DOURQUE

Simple and good recipe. My pickiest child loved it. I will use this recipe again. Also, I did use 8 cups instead of 8lbs potato. I also added some velveeta to it about a half hour before serving.

6 users found this review helpful

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