Crock Pot Hot Potato Soup

Hot potato, hot potato, hot potato hot! Anyone else ever play this game back in elementary school? I know I sure did. And in tribute to days of old… I bring to you Crock Pot Hot Potato Soup.

So, this variation of potato soup is definitely different than my traditional fare, but that doesn’t mean it’s any less yummy. This Crock Pot Hot Potato Soup is the closest thing I’ve ever had to a baked potato in a bowl. Creamy and satisfying, it is a rich, filling one dish meal that everyone will love. It’s definitely a potato soup, but not overwhelmingly so. What makes this Crock Pot Hot Potato Soup unique is the kick of spice that surprises you with each and every bite. Subtle enough for those spice scaredy-cats like myself, but strong enough that spice lovers [like Ben] can rejoice with every bite, this soup is as flavorful as they come. Plus, since it’s made in the crock pot, it’s easy too–just prep the ingredients the night before and turn it on in the morning. Easy as 1-2-3! And it’ll be really easy to give this hot potato away… not that you’ll want to after a bite or two. Enjoy!

Crock Pot Hot Potato Soup

Ingredients:

• 4 cups potatoes, roughly peeled and diced
• 2 cups chicken broth [or vegetable broth]
• 1/2 cup celery, chopped
• 1/2 cup red onion, finely chopped
• 10 ounces condensed cream of chicken soup [you can buy it or make your own, like I did… vegetarians can try other types of condensed soups]
• 1/2 tablespoon garlic powder
• 1/2 jalapeno, finely chopped and partially deseeded according to your desire for spice
• black pepper
• red chili pepper flakes
• 12 ounce can fat free evaporated milk
• olive oil
• shredded cheese, for serving [optional]
• green onions, for serving [optional]
• cooked and crumbled bacon, for serving [optional]

Directions:

In a small skillet, saute onions and celery in olive oil over medium high heat until just soft. Meanwhile, combine potatoes, chicken broth, condensed soup, jalapeno, and garlic powder in a crock pot.  Add in onions and celery and stir to combine. Season with pepper and chili pepper flakes as desired. Cover and cook on low heat for 6-8 hours, then stir in the evaporated milk and cook for about 20-25 minutes more. Serve with cheese, green onions and bacon.

Click here for the printable version: Crock Pot Hot Potato Soup

Question of the Day: Fave childhood game? Ready… go! I loved to play freeze tag. You’re it 🙂

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Exchange sponsored by West Bend.