Adventures in Cooking: Creamy Crockpot Potato Soup

I haven't felt great today, and I wanted to have supper done early so I could just relax tonight.  I scanned my kitchen and realized quickly that one thing I needed to use up was those potatoes I got on the cheap last Saturday.  I also did not want to be in the kitchen all day, so I wondered about doing something with potatoes in my crock pot.

A quick Swagbucks search told me that yes, Potato Soup could be done in a crockpot and that was just want I wanted...something I could finish up this afternoon and walk away from.  I gleaned from a few different recipes and came up with my own version.  That need led to this creation:

Creamy Crockpot Potato Soup

Here are the ingredients:

5 lbs. of russet potatoes
2 carrots
2 stalks of celery
1 onion
green onion (optional)
4 cups of water
1 tbsp. parsley
4 bouillon cubes
2 cans of cream of chicken soup
Evaporated milk is pictured, but I ended up not using it.  The soup was plenty creamy enough after hours of cooking!  Oh, and I did sprinkle in some salt!

First, chop all of the veggies into bite-sized pieces and toss in the crock pot.

Then pour in the rest of the ingredients:

Stir everything together (my crock pot was almost too small):

Then pop the lid on and walk away.  It only took me about 10 minutes to throw this all together!  I cooked this for about 2 hours on high, then I turned it down to low for 2 more hours.  It's perfect!  I'm typing between bites.  While my husband is not usually a fan of meat-free meals, he really likes it too!  It's hardy, warm, and very flavorful!

Enjoy!

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