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Slow Cooker Baked Potato Soup

Ingredients

  • 3 large baking potatoes
  • 1 14.5 ounce can of chicken broth
  • 1 10 ounce can evaporated milk
  • 1 teaspoon Lawry’s seasoning salt
  • cheddar cheese bacon, and green onions (as garnish)

Instructions

  1. Peel and cube potatoes. Place them in slow cooker and cover with chicken broth, evaporated milk, and Lawry’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.