Easy Crock-Pot Tater Soup

By Addie

The weather’s turning cooler, the leaves are falling, and the soups are cookin’. There’s something about tater soup that comforts me. Maybe because it’s tasty or maybe it’s because no matter how low we get on groceries, I always keep potatoes on hand and that means there will always be food on the table.

There are so many variations of potato soup but keeping with the “ration cooking” theme, I’ll leave it to basics. I’ve mentioned it before but I’ll say it again, Carnation Evaporated Milk is a staple around here and it can add a tremendous amount of flavor to your meals. Most people think desserts when using evaporated milk but it gives even the plainest recipes a savory, full flavor.

Ingredients

• 6-8 potatoes, chunked (I prefer new potatoes)
• 1 medium onion, chopped
• 1 Tablespoon parsley flakes
• 5 cups water
• 1 can of Carnation Evaporated Milk
• Salt and pepper to taste (I add extra salt because taters need it)
• 1 nice dab of butter

Preparation

Step 1

Cook in crock pot on low for 8 hours or until taters are done. One hour before serving, add the one can of Carnation evaporated milk. Hiow easy is THAT? Of course you can add your own touches and make it your own!