Tis the season for making soup. We love soup at this house. I’m a huge fan. I could eat it every day. For the most part, soup is good for you unless of course you are indulging in a thicker cream style soup. On this particular day, we had that craving for a yummy, good old-fashioned potato soup. Not necessarily good for you, but better than eating out any day of the week.
My older kids didn’t remember having this soup before so I described it like eating a baked potato. You can add all the extra fixings like cheese and bacon too. There you have it…baked potato soup. They loved it and it’s so easy!
- 4 Russet Potatoes, peeled and cut into small pieces
- 2 Onions, chopped
- 3 Ribs of Celery, chopped
- 4 Chicken Bouillon Cubes
- 1 (10 3/4 oz.) can of Cream of Mushroom Soup
- 1 (10 3/4 oz. ) can of Cream of Celery Soup
- 1 Tablespoon dried Parsley flakes
- 4 cups of Water
- 1 1/2 Teaspoons of Salt
- 2 Tablespoons of Margarine or Butter
- 1 12 oz. can of Evaporated Milk
- Chopped Chives for garnish
- Shredded Cheese and Bacon Bits for toppings (optional)
- Place all ingredients except evaporated milk and chives in a slow cooker. Cover and cook on low for 10-12 hours or on high for 5 hours.
- Stir in evaporated milk during the last hour, and cook until the vegetables are tender.
- Garnish each serving with chives. Add toppings of cheese and bacon bits if you prefer.
I highly recommend doubling this recipe if you enjoy left overs.