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Joe's Crockpot Potato Soup

User Rating4.8 out of 5 (4 Reviews)  Write a Review

By Diana Rattray, About.com

Scroll down to see more potato soup recipes.

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

Preparation:

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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Hearty Potato Soup
Homemade Potato Soup II
Potato Soup with Leeks and Cabbage

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Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

User ReviewsWrite Review
4 out of 5 4 out of 5
Delicious and So EasyFebruary 26, 2009By lrollings813
"I put together everything the night before but then didn't put it out right away the next morning, so I wasn't able to cook the soup all day. It cooked for a total of 4 hours. The potatoes weren't falling apart as much as I would have wanted to but cooking them all day would have done that I'm sure. I actually used a potato masher to break them up a bit more and that worked great. It didn't say what kind of potatoes so I used yukon. I cut the recipe in half since I was only cooking for two and it still turned out great. I added cheese and diced canadian bacon and it tasted great. I added some hot sauce to my bowl which added a nice kick to it. There's a lot of things you could add to make this soup your own. Overall this was incredibly easy and delicious and I will be making it again."

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Southern Food

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