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Cheese Potato Soup

8 cups potatoes -- bite sized cubes
1/2 medium onion -- chopped
2 tablespoons margarine
2 chicken bouillon cubes
2 tablespoons parsley
5 cups water
Seasoning -- to taste
12 ounces evaporated milk
1/2 cup flour
8 ounces Velveeta cheese


Put first 6 ingredients in slow cooker. Cook on high for 3 - 4 hours then 4 hours more on low. Mix the evaporated milk and flour together and add with the Velveeta (cubed) and cook one more hour.


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