Slow Cooker Baked Potato Soup

There's nothing like a hot slow cooker full of soup simmering sweet smells into your house in the dead of winter. Here is a recipe for some yummy Baked potato soup… otherwise known as the best soup ever. Since I'm a soup lover and a potato lover, I thought I'd give this soup a try. This recipe is so rich and creamy and I like how it's just enough potato chunks for them to be obvious.

The soup is beyond easy. Four ingredients, that’s it. Potatoes, chicken broth, evaporated milk, and seasoning salt. The recipe calls for Lawry’s seasoning salt but I find that you can use any combination of spices that you enjoy. I like to add a little chicken bullion too.

Toppings are what count with this soup. Try using bacon bits, chopped green onion, and lots of cheese.

Ingredients:

3 large baking potatoes
1 (14.5 ounce) can of chicken broth
1 (10 ounce) can evaporated milk
1 teaspoon Lawry’s seasoning salt or season to your preference
Chicken bouillon optional
cheddar cheese, bacon, and green onions (as garnish)

Directions:

Peel and cube potatoes. Place them in slow cooker and cover with chicken broth, evaporated milk, and Lawry’s. Cook on low for about 6 hours or until potatoes are fork tender. Use a slotted spoon to scoop most of the potato chunks out and place in a bowl. Mash with a potato masher or fork. Transfer back to slow cooker and stir to combine everything. Serve with cheddar, bacon, and green onions if desired.

Enjoy!
(Recipe taken from Fake Ginger's slow cooker recipes)