I love potato soup! It is one of the best soups in my opinion so when the weather gets cool I am always making it but I don’t usually veer off from the old stand by recipe but when I wanted to use my crockpot and I had a can of Campbell’s cheddar soup I thought I would try something different and I am so glad I did!
Todays recipe is definitely not a healthy recipe by any stretch of the imagination but it is so very good, plus easy and little clean up.
Crockpot potato soup:
4 medium to large potatoes cleaned and cut up in bite sized pieces (also pealed if you prefer)
Milk (enough to cover cut up potatoes) I used alternative to cow but any cream will be good
1 Tablespoon of Butter
2 Tablespoons of cornstarch
Salt, Pepper, Garlic and Onion powder, dried Parsley all per your taste
1 can of Cheddar soup
Place cut potatoes in crockpot then cover with milk add butter, cornstarch and seasoning. Cover and simmer on low for at least 6 hours or when potatoes are almost tender. Add can of cheddar soup stirring well then cover with crockpot still on low for 1 more hour.
The soup will come out so creamy and ready to eat, serve with additional grated cheese on top of soup if desired then enjoy by its self or a nice warm piece of bread. This is such a great meal on a cool day/night.