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Nutrition Facts
Serving Size 1 (492g) Recipe makes 4 servings
Calories 271
Calories from Fat 49		(18%)
Amount Per Serving		%DV
	Total Fat 5.5g	8%
	Saturated Fat 3.3g	16%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 16mg		5%
Sodium 254mg		10%
Potassium 1046mg		29%
Total Carbohydrate 49.0g		16%
	Dietary Fiber 5.3g	21%
	Sugars 3.0g
Protein 7.6g		15%
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Crock Pot Potato Soup

Recipe #139969 | 6½ hours | 20 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Northern_Reflectionz
Oct 4, 2005

make this on a chilly day

SERVES 4 (change servings and units)

Ingredients

4 potatoes, cubed
1 onion, chopped
1 tablespoon butter
1 chicken bouillon cube
1 tablespoon parsley, chopped
3 cups water
1 cup milk
1/4 cup flour (mixed with small amount of water)
salt

Directions

1
Place potatoes, onion, butter, bouillon, parsley and water in crock pot.
2
Cook 6-8 hours on low heat.
3
1/2 hour prior to serving add milk and flour mixture, turn on high and allow to thicken.
4
NOTE: if desired, add grated cheese or velveeta, and use evaporated milk instead of regular for a Cheese potato soup.

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Featured Reviews for This Recipe

From: HeatherYummy

On Oct 14, 2009

Good soup and really easy. I thought it might be too thick so next time I will add half the flour and more flour. I also used 2 shallots instead of an onion which added a really good flavor. I also doubled the butter and the chicken bouillon. I went ahead and added a ton of pepper which is my favorite spice. I will def make again.

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From: Bekah49036

On Jan 20, 2009

Let me just start off by saying that I LOVE how simple this was to prepare. Overall it was an okay soup. Nothing fantastic, nothing horrible. It was a bit bland for my taste so I added more bouillon and salt. After cooking it on LOW for 7 hours I checked it and my potatoes were still raw so I upped it to HIGH for about 2 more hours. Thanks for a good basic recipe, I will definitely tweak it a bit for my family and see what I can come up with.

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From: Che~Sara`

On Oct 29, 2006

5 stars for simple and cheap! I normally make a potato chowder/soup that calls for a lot more expensive ingredients and my husband liked this one every bit as much. The only thing I subsituted was a beef bouillon cube for the chicken and added a bunch of garlic salt. I topped with shredded cheddar when serving. Thanks a lot!

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From: LizzieP

On Oct 7, 2007

Every time I make soup I ruin it. Yet - I had a craving and had to have some potato soup. This turned out excellent. I used red potatoes, vegetable bouillon instead of chicken, and made a roux and mixed in the milk before adding to the crock at the end. It was a tiny bit bland - but I added a few spices to kick it up and it was great. Even I can make soup now.