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; but you can use stock concentrate too]
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 and chop up the celery and onions.
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!
Seriously, this baked potato soup is the best. Also the most popular recipe of all time on this site. Because other people have great taste too.
Other soups you’ll love:
- Turkish Red Lentil Soup (Corba)
- Souper Jenny’s Hungarian Mushroom Soup
- Roasted Cauliflower & Aged White Cheddar Soup
- Goat Cheese Tomato Soup
Mom’s Famous Crockpot 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
- Salt and 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).
- During the last 30-60 minutes, stir in the evaporated milk.
- About 15 minutes before it’s done, add a thickening of cornstarch with a little bit of water and stir until thickened.
- Serve with grated cheese and crumbled bacon (if you want).
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