| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Soups, Vegetables, Crockpot, Potatoes |
8 |
Servings |
INGREDIENTS
| 8 |
lg |
Potatoes — cubed |
| 2 |
md |
Onions — chopped |
| 2 |
tb |
Margarine |
| 2 |
|
Chicken boullion cubes |
| 2 |
tb |
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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