Easy Crock-Pot Tater Soup

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 med. onion, chopped
• 1 tbsp. parsley flakes
• 5 c. water
• 1 can of Carnation Evaporated Milk
• Salt and pepper to taste (I add extra salt because taters need it)
• dab of butter

DIRECTIONS

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.

In keeping with transparency, as always, I did receive a gift card from One2One Network and Carnation for ingredients to create this fine tater soup but in no way was my opinion of evaporated milk bought. It’s always been a staple and if you want to search my recipes for it, you’ll know that’s the truth;)  {{giggle}}