Arlene's Slow Cooker Potato Soup

This easy slow cooker recipe makes a great rich and creamy potato soup. Try adding cheese, bacon, scallions or sour cream for an even richer loaded baked potato taste. Anyone who's a fan of potato recipes should give this deliciously simple soup recipe a try because it's full of great potato flavor and it couldn't be easier to prepare. It cooks all day in your slow cooker while you go about your business. Come home to a warm and hearty meal with this awesome recipe for potato soup!

Notes

Add 1/4 pound of Velveeta cheese for Cheese potato soup. 1 can evaporated milk may be substituted for the regular milk.

Find more hearty soup recipes like this one in our free eCookbook:

Cooking MethodSlow Cooker

Ingredients

8 potatoes, cubed
2 onions, chopped
2 tablespoons margarine
2 chicken boullion cubes
2 tablespoons parsley
6 cups water
2 cups milk
1/2 cup flour, mixed with water

Instructions

Place all ingredients up to and including the water into a slow cooker and cook all day on low to medium.
Thirty minutes to one hour before serving, add milk and flour mixture. After the soup starts to thicken, it is ready to serve.

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maca

Sep 29, 2012

Haven't tried it yet, sounds AWSOME, there is a new Velveta Blanco that would make it stay creamy white. That's what I'm going to try.....I'm not very computor savy so IF I figure out how to make another comment on reviews I'll let you know how it turns out. Thanks Rita

mainecooka

May 10, 2012

I have prepared this recipe any times. Every time it is delicious, but slightly different. Do not be concerned with the size of the potatoes or onions, or how much water to mix with the flour. I have added extra onion, or a little garlic, bacon and cheese make good additions too. You can not go wrong with this recipe!

tngo20 7966433

Oct 26, 2011

how much water do you mix with the flour

tngo20 7966433

Oct 26, 2011

how much water do you mix with the flour

MISTHULA

Oct 19, 2011

I believe she is using the flour and water to create a slurry as you would when you make gravy. Just put the flour in a small bowl and add water to it a little at a time to create a lump-free liquid paste. Make sure that you are stirring that soup as you add the slurry or it may create lumps just like when you make gravy. I never measure that water required - just use your faucet and a trickling stream and then you can control how much you need for the consistency. Should be very loose and smooth.