How To Make Ambrosia (Mom’s Baked Potato Soup)

In my world, soup is not a meal. Don’t get me wrong, I love soup, but it’s a prelude to a meal or something you eat *with* your meal.

Except this soup.

How To Make Ambrosia (Mom’s Baked Potato Soup)
How To Make Ambrosia (Mom’s Baked Potato Soup)

Mom’s Famous Baked Potato Soup

  • 6 potatoes (peeled & cut bite-size); I use russet or Idaho
  • About 1/2 onion, diced
  • 1 or 2 carrots, peeled & cut
  • 5 cups of chicken broth (I use low-sodium organic) OR 5 cups of water & 4 chicken bouillon cubes
  • 1 or 2 stalks of celery, chopped
  • 1 tablespoon of parsley
  • 1 teaspoon of salt
  • Pepper to taste
  • 1 (13 ounce) can of evaporated milk
  • Cornstarch for thickening (a few heaping spoonfuls, probably about 1/4 cup)
  • Tepid water for the cornstarch
  • Shredded cheese, crumbled bacon for topping

Put all the vegetables, the chicken broth (or water and bouillon), parsley, salt, and pepper in the crock pot. Cover and cook on low 10-12 hours (or on high 4-5 hours). Stir in evaporated milk during last hour. Add thickening of cornstarch & water during last 10 minutes, stir until thickened (like 10-15 minutes for me). Serve with grated cheese and crumbled bacon.

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