I know. There are a million recipes for potato soup out there. But you know what? This is a recipe I have been making for years and years. I can’t remember if I started making it while in college, or just after I had graduated, but either way it’s a long time.
My friend Kelly (of the Easter Nest recipe) and I have long been Crock Pot afficianados (way before it was a cool thing again). And I consider this to be our soup. With just a few ingredients, the recipe is easy to throw together, forgiving, and (most important), super-yummy!
- 6 cups of peeled, chopped potatoes
- 3 cups water
- 1/2 cup chopped onion
- 3 bouillon cubes
- 1/4 tsp. ground black pepper
- 3-4 slices American cheese
- 1/2 c. shredded cheddar cheese
- 1 12-oz. can evaporated milk
- Combine potatoes, onions, water, bouillon cubes, and pepper in a 3-4 qt. slow cooker. Cover. Cook on LOW for 9-11 hours or HIGH for 4-4.5 hours.
- Use an immersion blender to puree the soup (or remove and carefully puree in a blender). If you prefer a chunky soup, use a masher.
- Add cheeses and evaporated milk to the soup. Stir to combine. Cover and cook on LOW for 1 hour more or HIGH for 30 minutes more.
- Serve with additional cheese, sour cream, chives, and/or bacon bits
- Substitute cream or half-and-half for the evaporated milk if you don't have it on hand.
- This recipe can easily be made vegetarian by using vegetable broth instead of water and chicken bouillion.
- If you have homemade chicken broth, by all means use it. This happens to be a "throw together" me for me, and bouillon cubes are a pantry staple (whereas I don't always have homemade broth).