This recipe comes from About.com's Busy Cooks. I'm going to try it soon, using chicken stock I've frozen in place of the ready-to-serve chicken broth the recipe calls for.
Crockpot Potato Soup
* 5 russet potatoes, peeled and cubed
* 2 onions, chopped
* 4 cloves garlic, minced
* 3 (14-ounce) cans ready to serve chicken or vegetable broth
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1 (13-ounce) can evaporated milk
* 3 tablespoons flour
* 1 cup sour cream
* 1 teaspoon dried oregano leaves
* 2 Tbsp. dried snipped chives
* 1/8 teaspoon celery salt
Combine prepared potatoes with onions, garlic, broth, salt, and pepper in 4-5 quart crockpot. Cover and cook on low heat until potatoes are tender, 6-8 hours.
When potatoes are tender, coarsely mash with large spoon or potato masher.
Meanwhile, in medium bowl combine evaporated milk and 2 Tbsp. flour and mix well. Add to crockpot, stir well, and cook on high for 20-30 minutes to thicken.
Place sour cream in small bowl and mix with 1 Tbsp. flour; add some of the hot soup liquid; stir well with wire whisk to blend. Gently stir into crockpot along with remaining ingredients and cook on high for 20 minutes longer. Serves 8-10.