Since today is the first day of Fall, it's time for some warm comfort food.
There was a request on Facebook for a potato soup recipe and it got me to thinking that it's the perfect recipe to share on the cool first day of Fall.
First let me say that I'm very picky about my potato soup. I like it creamy and rich and cheesy. I developed this recipe after trying many versions. I hope you like it.
Cindi's Slow Cooker Baked Potato Soup
6 medium potatoes, peeled and chopped (6 cups)
2 1/2 cups of water
1/2 cup chopped onion
10 chicken bouillon cubes
1/4 tsp. pepper
1/2 stick butter
1 12-ounce can (1 1/2 cups) evaporated milk
6-8 slices of American cheese
1. In a 3 1/2 or 4 qt crockery cooker, combine potatoes, water, onion, bouillon and pepper. Slice butter into tabs and layer it on top of previous mixture. Cover, cook on low-heat setting for 7 ½ - 8 hours or on high heat setting for 4 to 4 1/2 hours.
2. Stir milk into soup and add 6-8 slices of American cheese. Stir until cheese melts. Cover, cook on low-heat setting for 1 hour more or high-heat setting for 30 minutes more. Mash potatoes slightly with a potato masher. Makes 6-8 side dish servings.
Top with shredded cheddar cheese and bacon bits.
**If it’s too thick for you, you can thin it out with any milk you have in your refrigerator.
Thanks for stopping by my kitchen!
***Edited to link up to Tasty Tuesday at Balancing Beauty and Bedlam, Tempt My Tummy Tuesday at Blessed with Grace and Tuesdays At The Table at All the Small Stuff.