• 8 potatoes, peeled and chopped
• 1 sweet onion, chopped
• 2 carrots, peeled and diced
• 1/2 tsp. dried rosemary
• 1 can chicken broth
• 2 Tbs. fresh, minced parsley
• 1 1/2 tsp. salt
• 1/4 tsp. ground pepper
• 1 C. 2% or skim milk
• 1/2 C. all-purpose flour
• Toppings: sliced green onions, grated cheese, or crumbled bacon

Sauté the onion in a skillet with a little oil till tender. Add to the crockpot with the potatoes, carrots, rosemary, broth and parsley. Add water to about 2 inches from the top of the crock. Season with the salt and pepper. Cook on high for 8 hours. 1 hour before serving, put milk into a measuring C. or jar. Add flour and whisk till combined. Add to the soup.