This delicious soup is well worth the wait! If you wish, add about ¼ pound of processed cheese before serving.

8 pounds potatoes, peeled and cubed
1 small onion, chopped
2 tablespoons butter
2 cubes chicken bouillon
2 tablespoons dried parsley
6 cups water
2 cups milk
½ cup all-purpose flour

1. Place the potatoes, onion, butter, bouillon cubes, parsley and water into a slow cooker. Set on low and let cook for 6 to 8 hours.
2. At least one half hour before serving, stir together the milk and flour until no lumps remain, and mix into the soup. Cook for 30 minutes or until the soup is thickened.

Serves 8 to 10