Potato Soup for the Crockpot
rec.food.cooking/Paul R. O'Neill

Note: This is for a 5-quart crockpot, which is larger than the usual. Cut down the proportions if you have a smaller crockpot.

8 potatoes, unpeeled or peeled, chopped
2 onions, chopped
2 carrots, pared, chopped small
2 ribs celery with tops, chopped
1 (14.5 oz.) can chicken broth (or 1 can vegetable broth)
2 Tbsp. dried parsley (or 6 Tbsp. fresh parsley, chopped)
1 1/2 tsp. salt
1/4 tsp. white pepper
1 cup milk
1/2 cup flour
green onions, sliced
bacon, fried and chopped
grated cheddar cheese

Put all ingredients down to and including the pepper into the crockpot. Add water to within 1 inch of the top of the crockpot. Cook on high for 8 hours. 1 hour before serving, put milk into a small container with lid. Put flour into milk, and shake. Stir in milk/flour for thickening.

Serve topped with green onions, bacon, and cheese. A green salad complements this soup beautifully.