Mom's Amazing Crockpot Baked Potato Soup
This amazing baked potato soup is an old family secret recipe, a winter go-to made in the crockpot that is healthy and comforting!
Servings: 1 giant pot of soup
Ingredients
- 6 potatoes peeled & cut bite-size; I typically use russet
- 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
- Optional: shredded cheese crumbled bacon for topping
Instructions
- 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. This sometimes takes more like 30 minutes for me...
- Serve with grated cheese and crumbled bacon (if you want).