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Salads - Soups - Sidedishes
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None
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Ingredients |
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4 each potatoes, cubed
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1 each onion, chopped
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1 tablespoon of butter or margarine
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1 each chicken bouillon cubes
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1 tablespoon parsley
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3 cups of water
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1 cup of milk
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1/4 cup of flour, mixed with water
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Instructions |
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Place ingredients 1 through 6 in the crockpot and cook all day on low to medium.
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A 1/2 hour to one hour before serving; add milk and flour mixture. After the soup starts to thicken, it is ready to serve.
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Add 1/4 pounds of velveeta cheese for cheese potato soup. A can of evaporated milk may be substituted for the regular milk.
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Originally Submitted
10/3/2008
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You can add this Crockput Potato Soup recipe to your own private DesktopCookbook.
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