Crockpot Potato Soup

Posted by on February 20, 2007 in Blog | 0 comments


  • 8 large potatoes, peeled and cubed
  • 1 cup chopped onion
  • 2 TBSP butter
  • 2 chicken bullion cubes
  • 2 TBSP dry parsley flakes
  • 6 cups water
  • 2 cups milk
  • 1/2 cup flour,mixed with a little water
  • crisply cooked and crumbled bacon
  • shredded cheddar cheese

Place ingredients (all but the milk and flour/water mixture) into crockpot. Cook on preferred setting (depending on how long you’re going to be gone, etc.) until potatoes are falling apart and mushy. One hour before serving, add the 2 cups milk and the water/flour mixture. Serve warm with bacon pieces and cheddar cheese on top.

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