8 large potatoes, cubed
1 cup chopped onion
2 tablespoons butter or margarine
2 tablespoons dry parsley flakes
6 cup water
2 cup milk
1/2 cup flour, mixed with water
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.
Submitted By: Pure Country Girl from WV on 2008-08-22