Ingredients
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5 -6 large potatoes, cubed
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1 large onion, diced
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2 tablespoons margarine
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3 chicken bouillon cubes (I use bouillon paste when possible, about 2-3 TBSP)
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3 tablespoons parsley
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2 tablespoons cilantro
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3 cups water
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1 (12 ounce) can evaporated milk
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1/4 cup flour
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French-fried onions (to garnish) or crouton (to garnish)
Instructions
- Place everything but the milk and flour in the crock pot and cook on low all day.
- 30 minutes to one hour before serving, stir together the flour and evaporated milk until smooth, then add to soup.
- After the soup starts to thicken slightly, it is ready to serve.
- To make on stove top: boil potato and onion until tender, then simmer the rest of the ingredients on medium heat until thickened.
- I usually garnish bowls with shredded cheddar cheese at the table.