Crockpot Potato Soup
- Number of Servings: 6
Ingredients
4 medium potatoes5 1/2 cups water6 chicken bouillon cubes1/4 c dried, minced onions9 baby carrots3 celery stalks1 T parsley1 T coarse Kosher salt1 1/2 tsp minced garlic2 cups milk1/3 cup butter2/3 cup whole wheat flour
Peel and prep potatoes. Combine all but the last three ingredients in a slow cooker. Cook on low for 4-6 hours or until veggies are tender.
Stir in milk.
Prepare a roux with the butter and flour. Add a bit of the hot liquid from the soup to the roux. Stir until thick and smooth.
Add roux mixture to the crockpot, while stirring briskly.
Cook for an additional 30 - 45 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user CLARINDADODSON.
Stir in milk.
Prepare a roux with the butter and flour. Add a bit of the hot liquid from the soup to the roux. Stir until thick and smooth.
Add roux mixture to the crockpot, while stirring briskly.
Cook for an additional 30 - 45 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user CLARINDADODSON.
Nutritional Info Amount Per Serving
- Calories: 279.0
- Total Fat: 10.8 g
- Cholesterol: 28.4 mg
- Sodium: 1,768.7 mg
- Total Carbs: 42.5 g
- Dietary Fiber: 5.6 g
- Protein: 7.9 g