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.
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.