In my world, soup is not a meal. Don’t get me wrong, I love soup, but it’s a prelude to a meal or something you eat *with* your meal.
Except this soup.
My mom’s baked potato soup is hearty and healthy and delicious and the best dang soup you’ve ever had. Even better? You make it in the crockpot, so it’s practically hassle-free.
[Note: I’ve edited below, I don’t use bouillon anymore, so I just replaced the water and bouillon with chicken stock instead]
Pour the chicken stock (or water and bouillon) into the crockpot, then turn the crockpot on high (if you’re cooking for a few hours) or low (if you’re cooking for more than 5 hours).
Let the vegetable chopping commence…peel and cube the potatoes (sometimes I leave the peels on).
Peel and chop the carrots.
Chop up that celery.
Dice the onion.
Add all the vegetables to the crockpot, along with the parsley, salt, and pepper.
Stir everything together and put the lid on. Let it cook—for 3-4 hours on high, or on low for 5+ hours. If you’re around, stir every so often. If not, it’s no big deal.
About an hour before you want to serve it, add the evaporated milk and stir.
Then, about 10-15 minutes before you want to serve, mix up a little thickener with the cornstarch and some water and add to the soup (stirring to thicken).
Now, if you’re serious about being awesome (and you should be), you’ll want to cook up some bacon. This here’s some delicious turkey bacon.
Crumble that bad boy up, add some shredded cheese to your now-thickened soup, and devour!
Mom’s Famous Baked Potato Soup
- 6 potatoes (peeled & cut bite-size); I use russet or Idaho
- About 1/2 onion, diced
- 1 or 2 carrots, peeled & cut
- 5 cups of chicken broth (I use low-sodium organic) OR 5 cups of water & 4 chicken bouillon cubes
- 1 or 2 stalks of celery, chopped
- 1 tablespoon of parsley
- 1 teaspoon of salt
- Pepper to taste
- 1 (13 ounce) can of evaporated milk
- Cornstarch for thickening (a few heaping spoonfuls, probably about 1/4 cup)
- Tepid water for the cornstarch
- Shredded cheese, crumbled bacon for topping
Put all the vegetables, the chicken broth (or water and bouillon), parsley, salt, and pepper in the crock pot. Cover and cook on low 10-12 hours (or on high 4-5 hours). Stir in evaporated milk during last hour. Add thickening of cornstarch & water during last 10 minutes, stir until thickened (like 10-15 minutes for me). Serve with grated cheese and crumbled bacon.