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Soups, Stews, and Chilies


Crock-pot Creamy Potato Soup

 

10 Servings


  • 4 cups water
  • 1 cup all-purpose flour
  • 8 large potatoes, scrubbed and cubed
  • ½ medium onion, chopped
  • 2 large carrots, diced
  • ½ cup celery, diced
  • 4 tablespoons butter
  • 4 chicken bouillon cubes
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon pepper
  • 1 12-ounce can evaporated milk
  • 8 ounces sour cream
  • 12 ounces pasteurized process American cheese

Combine water and flour in a jar and shake until mixed well.

In a 5-quart crock-pot, combine all ingredients except sour cream, American cheese, and evaporated milk. Cook on low 8 to 10 hours. During the last hour of cooking, add evaporated milk, sour cream, and cheese. When cheese is melted, it's ready to eat.


Note: You may use evaporated skim milk, light butter, and low-fat sour cream and cheese. We do it that way and it's delicious.

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