8 potatoes, peeled and diced
2 Tablespoons margarine
1 box (32 ounces) chicken broth
water to cover potatoes, if needed
salt and pepper
1 can (12 ounces) evaporated milk
3 - 4 Tablespoons corn starch (just because we like a chowder consistency)
Bacon, cooked and crumbled
Sharp Cheddar Cheese, grated
Put diced potatoes, margarine, chicken broth, salt and pepper in crockpot. Add water to cover potatoes, as needed. Cook on low for 8 - 10 hours until potatoes are tender. Add corn starch to thicken about 45 minutes before you plan to eat. Add evaporated milk 30 minutes before you plan to eat. Stir well. We topped each bowl with crumbled bacon and sharp cheddar cheese and served with cornbread. Sour cream would be yummy, too.
This soup was very tasty, but my guys didn't think it was quite as good as another potato soup I make. I explained to them that THAT soup isn't as EASY as this one was though, and that makes all the difference in the world. The girls thought this soup was very, very good. And you just can't beat how easy this one was. I do love my crockpot.
So, what's YOUR favorite potato soup? I'd love to give your recipe a try. Will you share?I'm linking up with my friend Lisa over at Home to 4 Kiddos. Stop by and check and grab a new recipe to try at your house. Pin It Now!