All-Day-Long Potatoe Soup

Reviews

REALY GOOD AND SO MANY VARIATIONS YOU CAN DO. BE CAREFULL NOT TO LEAVE IT ON TO LONG THOUGH IT BECOMES MUSH.. oops
over 3 years ago by Hpixie

easy and very good!
over 3 years ago by stargazer4559

If my 4 yr old will eat it... you know it's got to be good.
over 4 years ago by Danthia

As I have a large family, I tripled this recipe. Only, I added vegetables, bacon, and cheese. The potato flakes do help with texture but instead of milk, try heavy cream. It makes for a really good, hearty soup.
over 4 years ago by shelley1

I made this potatoe soup last night. My husband and I loved it. I doubled the recipe for left overs. I used the eagle brand milk and instant mash potatoes instead of the milk and flour and added 1/2 teaspoon of salt and pepper to taste. Served with chopped green onions on top and slice chedder cheese. SUPERB! Absolutely wonderful.
over 4 years ago by ms4sse

Using Instant Mashed Potatoes instead of the flour and water mixture gives a creamier texture.
over 5 years ago by sjp5028

I made this in the crockpot today. My taste test revealed that it needs salt and pepper. I added some salt and fresh ground pepper.
over 6 years ago

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• Categories
• Cheese
• Chicken
• Crock Pot® and Slow Cooker
• Main Dish
• Potatoes

Ingredients

Directions

Place ingredients 1 through 6 in the crockpot and cook all day on low to medium. A 1/2 hour to one hour before serving; add milk and flour mixture. After the soup starts to thicken, it is ready to serve.

NOTE: Add 1/4 pound of velveeta cheese for cheese potato soup. A can of evaporated milk may be substituted for the regular milk.