Wednesday, November 11, 2009

Potato Soup Recipe

This is a requested recipe from my dear old friend Morgan. Hope you enjoy!

Slow Cooker Potato Soup

Makes 8-10 Servings

8 large potatoes, cubed
2 medium onions, chopped
3 Tbsp butter or margarine
1/2 - 1 lb bacon, cooked crisp, drained, and crumbled
3 chicken bouillon cubes
2 Tbsp dried parsley
6 C water
2 C milk
1/2 C flour
1/4 C water
1 tsp salt
1/4 to 1/2 tsp pepper

Combine all ingredients (except flour, 1/4 cup water salt and pepper) in large slow cooker.

Cover. Cook on High for 6 hours, and then Low for 3 hours.

Make paste out of flour and water. Stir into soup one hour before serving. Season with salt and pepper.

Top with cheese, sour cream & chives if you have them.

Variations:

Make Cheesy Potato Soup by adding 1/4 lb cubed Velveeta, or your choice of cheese during the last hour of cooking.

For added richness, use 1 C whole milk and 1 C of evaporated milk.

Morgan.....I like the variations! Also, I didn't have time to let it cook the full time and it really did need it. So I just shelved it and then when I ate it I put it in a pan on the stove to finish cooking. I do like the crock method because like you probably don't have a lot of time to do much at the "witching" time of dinner!!!

Good luck and let me know how it went!

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