When it’s cold outside, I’ve always loved throwing a meal in the crockpot in the morning and coming home to an amazing smelling house and a fantastic, warm meal.
I’m going to round up the “Soup Month” with a nice, easy, delicious Potato Soup meal.
One afternoon, Jordan and I stopped by Panera to have lunch. Per usual, we ordered our favorite sandwich and a bowl of soup for each of us. I ordered the Chicken Tortilla Soup and Jordan the Potato Soup. Personally, I had never had potato soup, so it intrigued me to try out this new soup. It was great! Which meant it had to be something I tried to make at home.
After a lot of research on what potato soup really consisted of (besides potatoes), the one I came up with combined a few good qualities I found in a couple different recipes, but the main thing I wanted out of this soup recipe…SIMPLICITY.
I hope you and your family enjoy this simple, delicious dish on a cold evening, or just a normal evening. NOTE: This recipe was perfect for just the 2 of us, or maybe 2 adults and a couple of children. If you are making it for more people, you will want more potatoes, but everything else is fine.
Six Simple Ingredients:
- 4 Potatoes
- 1 box of Chicken Broth
- 1 cup of Milk
- 1 package of Bacon Bits
- ¼ cup of Cheddar Cheese (possibly more)
- Salt & Pepper (to taste)
Here We Go:
Wash and skin the potatoes. Then cut them into small cubes.
Transfer the potatoes to the crockpot and pour in the entire box of chicken broth. Also, add in any seasonings desired. Cook the potatoes on LOW for 6-8 hours.
Mash the potatoes, while they are still in the crockpot.
Add the cup of milk. NOTE: I didn’t want ours super soupy, so add more milk if you want it soupier.
Add the entire small package of bacon bits, cheese and then stir.
Serve it up and enjoy! French bread goes great as a little side, btw.
The recipe card for the Potato Soup can be found here: Potato Soup Recipe Card