My hubby loves this for lunch on cold days–especially if he’s been working outside.
8 large potatoes, cubed
1 tbls diced onion (or one onion)
2 tbls butter
2 tsp of vegetable bouillon
1-2 tbls parsley flakes
6 cups water
2 cups milk
1/2 flour (gluten free works!) mixed with water
Place potatoes, onion, bouillon, parsley, and water in the Crock Pot and cook all day on low or medium.
Half hour(ish) before serving add milk and flour mixture. After soup thickens, it is ready to serve.
For a creamier soup, use 1 can evaporated milk as milk substitute.
Garnish with bacon and/or shredded cheese. Or add 2 cups of diced ham to crock pot for a heartier soup.