Baked potato soup, otherwise known as the best soup ever. We aren’t generally soup people, I tend to think that I only like French onion and my husband has to have a really meaty one to be happy. This soup, however, was perfect for both of us. It was so rich and creamy and I like just enough potato chunks for them to be obvious.
The soup was beyond easy. Four ingredients, that’s it. Potatoes, chicken broth, evaporated milk, and seasoning salt. I use Lawry’s seasoning salt because I have a deep love for the stuff and find that it makes everything better but use any combination of spices that you enjoy.
- 3 large baking potatoes
- 1 14.5 ounce can of chicken broth
- 1 10 ounce can evaporated milk
- 1 teaspoon Lawryâ€™s seasoning salt
- cheddar cheese bacon, and green onions (as garnish)
Peel and cube potatoes. Place them in slow cooker and cover with chicken broth, evaporated milk, and Lawryâ€™s. Cook on low for about 6 hours or until potatoes are fork tender. Use a slotted spoon to scoop most of the potato chunks out and place in a bowl. Mash with a potato masher or fork. Transfer back to slow cooker and stir to combine everything. Serve with cheddar, bacon, and green onions if desired.