Food Friday: Crock Pot Potato Soup

I always find it difficult to make meals during Lent that don't include meat. And to be honest, you can only have fish sticks or grilled cheese and tomato soup so many times. I ran across this recipe and thought I'd try it. It would be great with leftover ham or bacon tossed in as well. Just not on Friday's during Lent.

Ingredients:

• 8 large potatoes, cubed into bite sized pieces
• 1 cup chopped onion (I used minced dry onions)
• 2 tablespoons butter or margarine
• 2 chicken bouillon cubes
• 2 tablespoons dry parsley flakes
• 6 cups water
• 2 cups milk
• 1/2 cup flour, mixed with water
• Bacon Salt--For meat flavor without the meat!
• Shredded Cheddar Cheese

Preparation:

Place potatoes, onions, butter, bouillon, parsley, and water in the slow cooker/Crock Pot and cook all day on low. 1/2 hour before serving; add milk and flour mixture. After the soup thickens, add 1 cup of shredded cheddar cheese. Now it is ready to serve.
Note: 1 can evaporated milk may be substituted for the regular milk.
Serves 6 to 8.

It was SO YUMMY and filling. When I served it, I garnished it with more cheese and pepper. It would also be tasty with chives. MMMM. Almost like baked potato soup.

Potato Soup