Crock Pot Potato Soup
This slow cooker potato soup asks for about ten minutes of chopping and then looks after itself all day. Butter and chicken broth give the potatoes and onions a rich base, and evaporated milk stirred in at the end makes the soup creamy without any fresh dairy. Leave it chunky or blend it smooth, depending on who is eating. It also reheats well for leftovers.
Instructions
Put the diced potatoes, onions and celery into a slow cooker. Add the water, chicken broth, butter, parsley, salt and a few grinds of black pepper.
Cover and cook on low for 10 to 12 hours, or on high for 3 to 4 hours. The soup is ready when the potatoes are completely tender and break apart easily when pressed with a spoon.
Stir in the evaporated milk and let the soup heat through again until it is hot.
Serve it as it is for a chunky soup. For a smoother texture, blend the soup in batches until it is creamy, then return it to the pot.
Reheat briefly if the soup has cooled before serving, and taste for salt and pepper.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
