Sorry for the short hiatus in posting, it’s been a weird week, so I haven’t gotten as much cooking in and haven’t been in our normal routine. Anyway, it really cooled off here today (finally), so it was a soup for dinner kind of night. My husband loves potato soup, I had potatoes I needed to get used up, so potato soup is was. I originally was going along with this recipe, but forgot to get cream cheese while I was out, plus, my husband isn’t big on bacon in his soup, so I ended up with something a little different.
Slow Cooker Potato Soup
8 cups potatoes, peeled and cubed
1/2 cup diced onion
6 cups water and 6 chicken bouillon cubes (or use 6 cups chicken broth)
1 can condensed cream of chicken soup
1/2 tsp dried dill weed
Mix water and soup in the slow cooker. Add in bouillon cubes, potatoes, onion, and dill weed and stir. Cover and cook on low for 8-10 hours or high for 4-5 hours. If you want a thicker soup, slightly mash the potatoes before serving.
I mashed the potatoes just a little to make it still chunky. One time I completely mashed the potatoes and it was more like mashed potatoes than soup, so to keep it more soup-like, I like the potatoes less mashed.
*As an alternative to the can of cream of chicken soup, you can use 2 Tbsp melted butter, 2 Tbsp flour, 1/4 tsp salt, and 2 cups of milk, half and half, or light cream. Be sure to stir that well with the water/broth before adding the other ingredients.
**If you want to keep the chicken out completely, use the above substitute for the cream of chicken soup and use vegetable bouillon instead of chicken bouillon, or six cups of vegetable broth instead of the bouillon and water.
My Gems of Parenting 
2 Responses to “Slow Cooker Potato Soup”