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#1 (permalink) |
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Banned
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8 large potatoes, cubed
1 cup chopped onion 2 tablespoons butter or margarine 2 chicken bouillon cubes 2 tablespoons dry parsley flakes 6 cup water 2 cup milk 1/2 cup flour, mixed with water PREPARATION: Place potatoes, onions, butter, bouillon, parsley, and water in the slow cooker/Crock Pot and cook all day on low to medium. 1/2 hour to one hour before serving; add milk and flour mixture. After the soup thickens, it is ready to serve. Note: Add 1/4 pound of Velveeta cheese for Cheese potato soup. 1 can evaporated milk may be substituted for the regular milk. Serves 6 to 8. |
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#2 (permalink) |
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♥ my wify navygirl8407
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I think I'm gonna have to make this soon!
__________________
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#6 (permalink) |
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Hi. My name is Jessica, and I have a Chipotle problem.
![]() Join Date: Mar 2008
Location: Me: Colorado, Him: Iraq
Posts: 963
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Longevity: 27%
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Oh man that sounds sooo good. My crock pot is in storage somewhere in Kansas though.
Stupid deployment.
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