Potato soup is a wintertime staple around here. We’ve actually already got four different recipes for it on the blog.
Potato soup - the humble version that I make most often
Light & Healthier Potato Soup – from contributing writer, Kim
Baked Potato Soup – so good, and you end up with potato skins for appetizers too
Creamy Potato Soup – souped up version of the first recipe listed
So why another version? Well, first because it’s just so good no matter how you make it. And second, because I wanted one I could fix in the slow cooker.
This one worked out great. It does take about 10-15 minutes to prep it. I find that large baking potatoes are quicker to peel than a bunch of tiny potatoes.
For our Friday Slow Cooker Soups series, I’ve been making and sharing soups that don’t require any pre-cooking meat or veggies before putting them in the crock. That holds true for this soup too. But I did stretch it a bit with the toppings. I topped with bacon (you could use bacon bits instead) and that, of course, had to be cooked separately.
I also topped it with chives and cheddar. But a bowl of this would be great on its own too.
Here’s what you’ll need to make it:
Such simple ingredients. I love how they come together to make such a satisfying comfort food.
- 4 large potatoes, peeled and diced
- 1 Tbs. butter
- 32 oz chicken broth
- enough water to cover potatoes
- salt and pepper, to taste
- 12 oz can evaporated milk
- bacon, cheddar, chives to top, optional
- Place diced potatoes in crock.
- Add butter, broth and enough water to cover the potatoes.
- Season with salt and pepper.
- Cook on high 5-6 hours or low 7-8 hours.
- 20-30 minutes before serving, stir in evaporated milk.
- Top with bacon, cheddar and chives if desired.