Dinner # 5 of the 12 Dinner of Christmas -- Crock Pot Baked Potato Soup

Crock Pot Baked Potato Soup
With less than 2 weeks until Christmas, life can get hectic around the house. Being smack dab in the middle of the holiday season, No Thank You Boy thinks homework should be optional. Every night we have a discussion on why he has to do homework, why his teachers are so mean to even give homework, and his general lack of enthusiasm toward homework in general. I bought him a new 24-pack of shiny yellow #2 pencils yesterday. Hopefully they will bolster his cranial thought process until the much anticipated 2 week break from school. If all it took was a $.94 package of pencils to get him excited about school, I would be getting off easy.

For Dinner # 5 of the 12 Dinners of Christmas, I dusted off the trusty crock pot. Baked Potato Soup is a ridiculously easy recipe. I am embarrassed to post it. Not really because on a cold winter night, a bowl of this soup along with a BLT sandwich hits the spot. I treat this soup like a baked potato and offer a variety of toppings: crumbled bacon, chunks of ham, cut up kielbasa, shredded cheddar cheese, corn niblets, petite peas, chopped scallions, and sour cream are just of few ingredients that could top your bowl of soup.

After a week of business travel crisscrossing the United States, The Husband will be kissing my feet when he sees 2 quarts of Baked Potato Soup in the refrigerator.

Crock Pot Baked Potato Soup

makes 2 1/2 quarts

6 large potatoes, peeled and diced - I used Yukon, russet, & red potatoes
1 large onion, chopped
5 cups of chicken stock or use vegetable stock to make this soup vegetarian
1 (15-ounce) can evaporated milk
1/4 cup butter
1 1/2 teaspoons salt
1/2 teaspoon pepper

toppings - crumbled bacon, chunks of ham, cut up kielbasa, shredded cheddar cheese, corn niblets, petite peas, chopped scallions, and sour cream

extra chicken or vegetable stock to thin soup

Place potatoes, onions, and stock in a crock pot. Cook on low for 9 hours. After the cooking time, mash potatoes with a potato masher and add evaporated milk and butter. Stir to combine. Season with salt and pepper.

To serve, ladle soup into bowls and top as desired.

Note: After the soup is refrigerated, it can become quite thick. Keep some extra stock on hand to thin out soup if you so choose.


Patsyk said...

It is such a nice change of pace to see dinner options right now! :) Does this soup get thick? I've moved away from using my crockpot because soups and chilis are often too watery for us... so, if this is a thicker potato soup, I may have to get mine back out!

kat said...

love love love potato soup& that its made easier by the crock pot

Cristine said...

Looks fantastic! I'll be adding this to my menu!

That Girl said...

I love baked potato soup, and using the crockpot sounds like such an easy way to make it.

Colleen said...

Ooh I love the idea of this in the crockpot! Much better than standing over the stove!

Jersey Girl Cooks said...

All I can say Yum!

amycaseycooks said...

patsyk - This soup is super thick. I added some extra stock to thin it out a bit after it finished cooking.

Melissa said...

This sounds delicious and the fact that it is made in the crockpot is even better! I think we will be trying this over the weekend.

Mike of Mike's Table said...

What's to be embarrassed about? I love potato soup! Which reminds me...why have I never made it yet? I love the thick white color on it, too--it looks delicious!

Jerri at Simply Sweet Home said...

Your soup look delicious!

Nevis said...

Looks delicious!

MaryBeth said...

I love soup, this looks so wonderful and I would love a big bowl of it.

Ashley said...

I'm making this right now! Can't wait to try it, smells delicious.

claire said...

I cannot wait to get my crockpot out this fall/winter and try this! yum!