This recipe is sure to please and so easy to make. Personally, soup isn’t usually high on my list of palate pleasers, but this hearty and yummy soup makes the perfect comfort food on these cold winter days. The great thing is you probably have most of what you need to make it in your pantry right now!
Here’s what you will need. . .
You will need an electric crock pot and the following ingredients. Cook time: 9 hours on low heat.
Ingredients:
6 large potatoes
1 small onion
3 carrots (14-16 mini carrots)
3 ribs of a stalk of celery
4 chicken bouillon cubes
1 Tbsp parsley flakes
5 cups water
1/3 cup butter
1/2 Tsp salt & pepper
1 can evaporated milk
3 large cooked chicken breasts (This is optional & can be made without chicken for a potato soup.)
I usually make this soup on the weekend when I have more time, but this could easy be thrown together before work if you can spare a little time to peel the potatoes and chop the rest of the veggies. I just usually don’t allow any spare time before work. (-:
To start, I put the water, butter and bouillon cubes in the crock pot and turn it on high, while I peel and chop the potatoes, carrots, celery, and onions. I usually only have the pre-cut baby carrots on hand, which actually are pretty slick to use as they make nice bit-size pieces.
I tend to chop my celery and onions really small because I have some non-veggie eaters that don’t want to know that they are there, but really like this soup anyway! Once you have all the vegetables sliced, add them, the parsley and salt and pepper to the crock pot and stir.
The butter and bouillon cubes may or may not be dissolved all the way yet, but that doesn’t matter as they will mix in just fine when they do. Now you just turn the crock pot to low and forget about it. Actually, if I am home while it is cooking, I like to stir it occasionally and smell the aroma as it cooks but if you’re not home it will cook fine without you. YOU WAIT to add the evaporated milk and chicken until the last 30-60 minutes of cooking. I usually cook the chicken in the over or in another crock pot as I am making this soup, then chop it up and add it when I add the evaporated milk, but you can use last night’s leftover chicken too!
This soup smells and tastes so good. The potatoes become so soft and flavorful. This soup was originally a potato soup recipe, but my brood really likes meat with every meal so I started adding the cooked chicken to it, which we think made it even better!
Side Note: I usually use frozen boneless chicken breast that I just throw into a crock pot- frozen! Since it is frozen, it usually has enough moisture that you don’t need to add anything. It cooks up perfectly on low in about 4-5 hours.
This soup is hearty enough to eat alone or as a side dish. We usually just eat it with some saltine crackers or bread sticks. It’s delicious either way! Please follow my blog and share if you like this recipe. Enjoy!