Recipe: Slow Cooker Potato Soup

OK, really this one's thick enough that it's more of a chowder. It's really nice for the colder days. You can add leeks or celery if you desire (DH doesn't really like them so I skip them) and of course you can take out the bacon to make it even simpler.

6-8 peeled potatoes, cubed into bite size pieces
1 lb of chicken, cubed
2 carrots, sliced into bite size pieces
1 tablespoon parsley
1/2 cup of chicken broth OR 3-4 bullion cubes
1/2 cup of chopped bacon
1/2 cup of water
1 can of evaporated milk OR 1 1/2 cup of milk

First, you'll want to cube the potatoes and carrots if you haven't done so already. My fridge is acting up and froze my carrots, and since I wanted a second vegetable, I'm using canned corn. You can do either, or you can do both to have even more veggies in this.



Next, brown the chicken lightly. I'm cheating this time as a I bought a package of chicken already cooked that was marked down to 99 cents yesterday, so just pretend there's a photo of chicken browning here. ;)

Next, cook the bacon. I chop mine before it's cooked as that's easier to me, but you can do it after it's cooked if you'd rather. Feel free to use the microwaveable bacon if you have that on hand instead!


Mix it all in the crockpot with the parsley, broth/bullion cubes and water. Cook on high 5-6 hours, or low 2-3.


(and you'll notice there's no parsley in the pot, because I forgot until the last few minutes!)

Just before the last hour starts, add in the can of evaporated milk or cup of milk. If you don't have either, you can always substitute with a can of Cream of soup.

Ideally, this is perfect to serve in bread bowls! It should serve 5 to 6. To extend the recipe, just add another potato or two, and 1/2 cup of milk. You can always add more vegetables if you desire as well.

You know, I love having everything red in my kitchen, but I'm noticing it's not the best for taking photos with my camera!