Post by Trailpal on Feb 16, 2009 12:22:19 GMT -5
8 large potatoes, peeled cubed (or more if they are small)
2 Tablespoons dried onion flakes (or 1 cup chopped onion)
2 Tablespoons dried parsley flakes
2 Tablespoons butter or margarine
2 Chicken bullion cubes
6 cups water
1 small can evaporated milk
Note - you can use the "tired" less attractive potatoes - even if they are a little shriveled looking they work fine in this soup. (obviously don't use spoiled ones though!)
Put everything in the slow cooker except the milk. Cook all day on low-medium, or about 5 hours on high. If you are available, you can mash the potatoes once they are soft.
Run through the blender in small batches and return to the pot. (a hand held blender would work great if you have one!)
If it needs to be thicker, mix up to half a cup of flour with water and add, stirring well. Honestly, I use russet or other high-starch potatoes and have never needed flour.
Add the can of evaporated milk and stir well. Let cook on medium about another 20-30 minutes. You will need to add salt/pepper at the table.
Add-ins - put a handful of your favorite shredded cheese in the bowl and add the soup over it.
Other add-ins we love:
- chopped raw or steamed broccoli
- crumbled bacon
2 Tablespoons dried onion flakes (or 1 cup chopped onion)
2 Tablespoons dried parsley flakes
2 Tablespoons butter or margarine
2 Chicken bullion cubes
6 cups water
1 small can evaporated milk
Note - you can use the "tired" less attractive potatoes - even if they are a little shriveled looking they work fine in this soup. (obviously don't use spoiled ones though!)
Put everything in the slow cooker except the milk. Cook all day on low-medium, or about 5 hours on high. If you are available, you can mash the potatoes once they are soft.
Run through the blender in small batches and return to the pot. (a hand held blender would work great if you have one!)
If it needs to be thicker, mix up to half a cup of flour with water and add, stirring well. Honestly, I use russet or other high-starch potatoes and have never needed flour.
Add the can of evaporated milk and stir well. Let cook on medium about another 20-30 minutes. You will need to add salt/pepper at the table.
Add-ins - put a handful of your favorite shredded cheese in the bowl and add the soup over it.
Other add-ins we love:
- chopped raw or steamed broccoli
- crumbled bacon
