I haven’t felt great today, and I wanted to have supper done early so I could just relax tonight. I scanned my kitchen and realized quickly that one thing I needed to use up was those potatoes I got on the cheap last Saturday. I also did not want to be in the kitchen all day, so I wondered about doing something with potatoes in my crock pot.
A quick Swagbucks search told me that yes, Potato Soup could be done in a crockpot and that was just want I wanted…something I could finish up this afternoon and walk away from. I gleaned from a few different recipes and came up with my own version. That need led to this creation:
Here are the ingredients:
Evaporated milk is pictured, but I ended up not using it. The soup was plenty creamy enough after hours of cooking! Oh, and I did sprinkle in some salt!
First, chop all of the veggies into bite-sized pieces and toss in the crock pot.
Then pour in the rest of the ingredients:
Stir everything together (my crock pot was almost too small).
This is a flavorful, hardy soup with lots of veggies!
- 5 lbs. of russet potatoes
- 2 carrots
- 2 stalks of celery
- 1 onion
- green onion (optional)
- 4 cups of water
- 1 tbsp. parsley
- 4 bouillon cubes (I now use 2 teaspoons of Better than Bouillon Chicken base)
- 2 cans of cream of chicken soup
- First, chop all of the veggies into bite-sized pieces and toss in the crock pot.
- Then pour in the rest of the ingredients.
- Stir everything together (my crock pot was almost too small).
- Then pop the lid on and walk away. It only took me about 10 minutes to throw this all together! I cooked this for about 2 hours on high, then I turned it down to low for 2 more hours. It’s perfect! I’m typing between bites. While my husband is not usually a fan of meat-free meals, he really likes it too! It’s hardy, warm, and very flavorful!