Ingredients:
8 lbs. potatoes, peeled and cubed
1 small onion, chopped
2 T. butter
2 cubes chicken bouillon
2 T. dried parsley
6 c. water
2 c. milk
1/2 c. flour
Directions:
1. Place the potatoes, onion, butter, bouillon, 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 milk and flour until smooth; mix into the soup. Cook for 30 minutes or until soup thickens. Serve.
Tip: To make it cheesy potato soup, blend in 1/4 lb. cheese before serving.
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