Ingredients

8 Lg Potatoes, cubed 2 Med Onions, chopped 2 Tbsp Margarine 2 Chicken boullion cubes 2 Tbsp Parsley, dry 6 cup Water 2 cup Milk 1/2 cup Flour, mixed with water Place 1 through 6 in the crockpot and cook all day on low to medium. 1/2 hour to one hour before serving; add milk and flour mixture. After the soup starts to thicken, it is ready to serve. NOTES: Add 1/4 pound of Velveeta cheese for Cheese potato soup. 1 can evaporated milk may be substituted for the regular milk. Serving Size : 8

Description

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