Hello and happy Monday!
I like to share recipes I try thanks to Pinterest or other sites, but it’s been a minute since I’ve shared one straight from my recipe box.
*Side note* do people still use recipe boxes? I had the same one for years, and the hinge broke. I finally got a new one this summer, and I purged recipes I no longer made, and took the time to write a few faves on recipe cards.
Anyway, today I’m sharing one of my favorite recipes that I hadn’t made in quite some time, but now have made it twice in the past month!
I’ve had this potato soup recipe for over fifteen years, I think! A teacher that I taught with at my previous school shared it, and it’s one I used to make often. I guess I forgot about it, and a few weeks ago, Hadley mentioned that she wanted potato soup, so I dug this one out and made it. It certainly hit the spot! I’m giving myself grace this week with some easy slow cooker meals that I know will provide leftovers, so I made this again last night! Anyway, here’s the recipe…
Ingredients:
- 1 package Bear Creek Creamy Potato Soup mix
- 1 package Simply (diced) potatoes with onion (I haven’t been able to find the mix with onion, so I just added in a few chopped frozen onions)
- 1- 32 oz box chicken broth
- 1 can Carnation evaporated milk
- Toppings – bacon bits, green onion, shredded cheese
Instructions:
- Mix all ingredients except toppings in the slow cooker
- Add 4 cups water
- Cook on high for at least 3 hours (check on potatoes to see if they are finished cooking, and can turn to low at that point if needed)
- Serve with toppings.
Enjoy!
I’m so glad that I dusted off this recipe. It’s now a family favorite.
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