• Servings: 4-6
• 8 potatoes (peeled or not) chopped
• 1 onion chopped
• 2 celery ribs chopped
• 3 carrots peeled and chopped small
• 1 14.5 oz. can chicken broth
• 2 tbsp. dried parsley
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 c. milk
• 1/2 c. flour
• sliced green onions, grated cheese and chopped bacon for toppings

1. Put all ingredients down to and including the pepper into the crockpot.
2. Add water to within 1" of the top of the crockpot (This recipe was made for a 5 quart slow cooker, so adjust accordingly).
3. Cook on high for 8 hours.
4. One hour before serving, put milk into a small container with a lid, add flour and shake until well mixed. add to the soup.

This is a very old recipe, I can't recall where I got it from, but it is easy to make and makes a good base recipe. Add extra seasonings to your taste, rosemary is particularly nice.