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Prep Time: 10 Minutes Cook Time: 460 Minutes |
Ready In: 470 Minutes Servings: 12 |
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Excellent soup for cold nights; goes very well with cornbread. Ingredients:
8 pounds potatoes, peeled and cubed |
1 small onion, chopped |
2 tablespoons butter |
2 cubes chicken bouillon |
2 tablespoons dried parsley |
6 cups water |
2 cups milk |
1/2 cup all-purpose flour |
Directions:
1. Place the potatoes, onion, butter, chicken bouillon cubes, parsley and water into a slow cooker. Set on low and let cook for 6 to 8 hours.
2. At least half an hour before serving, stir together the milk and flour until no lumps remain, and mix into the soup. Cook for 30 minutes or until the soup is thickened.
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