Crock Pot Potato Soup

Very good, simple recipe. I added some cheddar cheese and sour cream at the end. Tasty! Thanks for sharing!

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This soup hits the spot on a cold winter day. I used evaporated milk instead of regular milk and I also added 8 oz of Velveeta cheese after thickening the soup with the flour. This is a cheap, tasty meal.

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Good soup and really easy. I thought it might be too thick so next time I will add half the flour and more flour. I also used 2 shallots instead of an onion which added a really good flavor. I also doubled the butter and the chicken bouillon. I went ahead and added a ton of pepper which is my favorite spice. I will def make again.

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Let me just start off by saying that I LOVE how simple this was to prepare. Overall it was an okay soup. Nothing fantastic, nothing horrible. It was a bit bland for my taste so I added more bouillon and salt. After cooking it on LOW for 7 hours I checked it and my potatoes were still raw so I upped it to HIGH for about 2 more hours. Thanks for a good basic recipe, I will definitely tweak it a bit for my family and see what I can come up with.

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We really liked this. My husband loves it and is on his second bowl for lunch right now. I think next time I'll try the variation with the evaporated milk for a more creamer soup. Not a complicated recipe at all and so easy with the slow cooker. Good stuff! Thanks Northern!

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Just made this soup and all I can say is OMG this soup is great. The only problem is that the amount of water added to the flour was not specified. I added about a 1/3 cup to make a watery paste before adding to the pot.

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i did add velveeta to it, but its soooo gooooood and easy !!!

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Every time I make soup I ruin it. Yet - I had a craving and had to have some potato soup. This turned out excellent. I used red potatoes, vegetable bouillon instead of chicken, and made a roux and mixed in the milk before adding to the crock at the end. It was a tiny bit bland - but I added a few spices to kick it up and it was great. Even I can make soup now. :)

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Brief comment - substitute the chicken with veggie bullion to make this vegetarian as it's tagged.

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This was good! It was kind of bland for my taste, and I even added some chopped celery and an extra bouillon cube. I added some extra salt and it made it much better. I'll make this again for sure!

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I love how you don't need a lot of crazy ingredients to make a tasty soup like this one. I had this soup going on high for 4 hours or so, and the whole house was smelling so good the whole time. Instead of using a blender, I just used my good ol' potato masher and mashed most of the potatoes down right in the crockpot before adding the milk and flour mixture. I also added more fresh parsley and black pepper as well. I'll definitely try the cheese version next time, but even without the cheese, this is a very tasty soup. Thanks you!

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5 stars for simple and cheap! I normally make a potato chowder/soup that calls for a lot more expensive ingredients and my husband liked this one every bit as much. The only thing I subsituted was a beef bouillon cube for the chicken and added a bunch of garlic salt. I topped with shredded cheddar when serving. Thanks a lot!

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This was pretty good- my main complaint was that it tasted like flour once that mixture was added. Next time I will "cook" the flour a bit w/ some butter before adding it to the soup. Thanks for sharing!

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Pleasant soup that works well. May need add extra salt depending on how floury your potatoes are.A good crockpot recipe.

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I pureed the soup once it was done and then added a chunk of velveta and some evaporated milk. There was no need to thicken it. I tasted the soup and left it until dinner time. In the meantime my 13 year old arrived home from school and devoured the entire pot! Based on his review this is a soup he would like to have often. Thanks for the recipe.

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This turned out GREAT!! This was my first time making any type of soup and it actually worked! I was so excited. The taste is wonderful. I used a can of light evaporated milk and threw in a bit of chopped up bacon. I was going to add cheese but I didn't want to overload the fat content. It was so nice to know that this beautiful, delicious dish was good for me! Right at the end, just after I added the flour, I took out about 2.5 cups and blended them down with my immersion blender. It made it nice and creamy and thick. My fiance never thought he would be able to eat "cream" soups because his body can't handle the fat content of cream. He was surprised to find out that he could/would eat this. Thank you for posting. I plan on making this numerous times in the future. I can't wait to share/show-off to all my family and friends! Whee!

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