I've been battling a cold and all I've wanted for the past couple days is potato soup... it seemed like most of the recipes were more work than I wanted to put into it, so this is what I came up with.
It's *very* basic and a little on the bland side, which is what I was aiming for. (Think "comfort food".) You will probably want to add more herbs to taste - dill or thyme would be good.
4 potatoes, peeled and cut into chunks
1 onion, chopped
1 tbsp soy/safe margarine
2 tsp chicken bouillon
1 tbsp parsley
3 cups water
1 cup soy/rice/whatever milk
1/4 cup flour
1/4 cup instant mashed potatoes, if you've got 'em - I threw them in to make the broth more potato-y instead of soymilk-y
Salt and pepper to taste
Paprika for individual servings
Put the vegetables, seasonings, margarine, and water in the crockpot. Cook on low 5-7 hours or high 3-4 hours - you want the potatoes so tender that they fall apart when you stir the soup. In a small bowl, whisk together the milk and flour, and stir it into the soup, along with the instant mashed potatoes, if you have them. Switch the heat to high and allow to cook about 30 minutes, till thickened.
Season to taste with salt and pepper - I like things salty, so I added 2 tsp salt, and 1/4 tsp freshly ground pepper. Sprinkle individual servings with paprika.
Makes 4 normal servings or 2 Casey servings. 
Next time I make this, I'm going to throw in some chopped cooked turkey or soy bacon with the vegetables and such... it'll be almost exactly like a chowder my mom used to make.
Also, if you can't do bouillon because of the MSG or other additives, substitute chicken broth for the water, and you'll need to add even more salt.
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Casey's Crockpot Potato Chowder
