| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Crockpot, Potatoes, Soups, Vegetables | 8 | Servings | |
INGREDIENTS
| 8 | Potatoes, cubed | |
| 2 | Onions, chopped | |
| 2 | T | Margarine |
| 2 | Chicken boullion cubes | |
| 2 | T | Parsley, dry |
| 6 | c | Water |
| 2 | c | Milk |
| 1/2 | c | Flour, mixed with water |
INSTRUCTIONS
From: Gerald Edgerton <jerrye@wizard.com> Date: Wed, 22 May 1996 08:37:49 -0700 Place ingredients 1 through 6 in the crockpot and cook all day on low to medium. 1/2 hour to onehour before serving; add milk and flour mixture. After the soup starts to thicken, 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. Posted to Master Cook Recipes List, Digest #94
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Nutrition (calculated from recipe ingredients)
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Calories: 209
Calories From Fat: 37
Total Fat: 4.2g
Cholesterol: 4.9mg
Sodium: 79.9mg
Potassium: 908.7mg
Carbohydrates: 37.7g
Fiber: 4.5g
Sugar: 5.7g
Protein: 6.1g