Open in Cookpad AppCooking Instructions
- 1
In a 6 quart slow cooker combine first 8 ingredients, through the chicken stock. Cook on low for 8 hours or until potatoes are tender.
- 2
In a small bowl whisk milk cornstarch until smooth. Stir into soup in slow cooker, cover and cook on high 20-25 minutes until thickened, stirring occasionally. Turn off heat, stir in cheese, sour cream & parsley until cheese is melted.
- 3
Serve with extra cheese, pepper and/or parlsey.
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Busy mom of boys who loves to cook! Always looking for delicious yet simple and healthy recipes. And love to share my favs too!
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