I just love my crockpot! It comes in handy on those nights when my afternoons are jam-packed with kids’ activities, and I don’t have time to prepare a meal for my family. I can plan ahead by starting all the ingredients for dinner in the crockpot that morning. It’s such a good feeling to know that dinner will be ready when we walk in the door after a busy day. An added bonus is that the house smells SO good while the crockpot is “cooking” that meal!
Winter is a great time to pull out that crockpot…who doesn’t love some warm comfort food on a cold, snowy evening! With that thought, I am “kicking off” crockpot week…I’ll be sharing some of my favorite crockpot recipes on the blog everyday this week.
I’m starting the week with this potato soup recipe. It was shared with me by a friend who I met when we were both active in the Junior League of Cincinnati. That was over 16 years ago and while I haven’t kept in touch with my friend, I do make this soup at least twice month. It is quite tasty and it warms the insides on a cold day.
- 6 cups cubed potatoes
- 5 cups water
- 2 cups chopped onion
- 1/2 cup thinly sliced carrots
- 1/2 cup chopped celery
- 1/4 cup butter
- 4 tsp. chicken bouillon granules
- 1/4 tsp pepper
- 1 T salt
- 12 ounces evaporated milk
- snipped chives, bacon bits, and grated cheese for topping (optional)
First, chop all the vegetables.
Then combine the first nine ingredients in the crockpot…everything except the evaporated milk and the toppings. Cover and cook on high for 7 hours or until the vegetables are tender.
Add the evaporated milk. Cover and cook 30-60 minutes longer or until heated through.
Garnish with the chives, bacon, and cheese if you so choose…and I would choose, if I were you.
This makes a warm and hearty dinner when served with a salad and some French bread. And I highly recommend the leftovers for lunch the following day!