Holding with my “one last week of the winter that should have been” from my previous post, I think we should cook up one of my winter faves – Crockpot Cheesy Potato Soup. I love this recipe. It’s not too fancy or pretentious. Just a simple homemade soup that is the ultimate comfort food. (Crazy how food can actually comfort you like a great big hug!) And it’s made in the crockpot, which is totally “it’s winter and I’m too cold to get off the couch” – right?! You get my point. It’s awesome! Let’s do this!
- 6-7 medium potatoes
- 2 ½ cups water
- 1 yellow onion
- 2 teaspoons chicken bouillon granules
- ½ teaspoon pepper
- 1 ½ cups shredded cheese (cheddar or any mixture will work)
- 12 oz. can evaporated milk
Combine potatoes (peeled and chopped into 1” squares), water, onion, chicken bouillon granules, and pepper into the crockpot. You can chop up onion if you want it in the soup. I quarter it and cook with the onion, then remove it before serving. Cover and cook on low for 8-9 hours or on high for 4-4 ½ hours. Stir in the shredded cheese and evaporated milk. Cover and cook on low for 1 more hour and it’s done.
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Seriously, this soup is that easy. No tricks, no fuss. So good! Let me know what you think by leaving a comment below. Contact me with any questions you may have and you can always find me at [email protected]. Thanks for your time and enjoy the soup!