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Add a photoServings: 8
Ingredients
- 8 lrg potatoes cubed
- 2 med onions minced
- 2 Tbsp. margarine
- 2 x chicken boullion cubes
- 2 Tbsp. dry parsley
- 6 c. water
- 2 c. lowfat milk
- 1/2 c. flour mixed with water
Directions
- Place ingredients 1 through 6 in the crockpot and cook all day on LOW to MEDIUM.
- About 1/2 hour to one hour before serving; add in lowfat milk and the flour mix. After the soup starts to thicken, it is ready to serve.
- This recipe yields 8 servings.
- Comments: Add in 1/4 lb. of Velveeta cheese for Cheese Potato Soup. One can evaporated lowfat milk may be substituted for the regular lowfat milk.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 552g | |
| Recipe makes 8 servings | |
| Calories 302 | |
| Calories from Fat 33 | 11% |
| Total Fat 3.77g | 5% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.52g | |
| Cholesterol 3mg | 1% |
| Sodium 85mg | 4% |
| Potassium 1307mg | 37% |
| Total Carbs 59.75g | 16% |
| Dietary Fiber 6.7g | 22% |
| Sugars 6.41g | 4% |
| Protein 8.76g | 14% |
