Crock Pot Baked Potato Soup

This is a really good and fun soup to serve. We made it for the missionaries once and they had 2-3 bowlfuls of it. It appeals to everyone since you can customize your toppings.



6 large potatoes, peeled and diced - I used Yukon, russet, & red potatoes
1 large onion, chopped
5 cups of chicken stock
1 (15-ounce) can evaporated milk
1/4 cup butter
salt
pepper

Toppings - crumbled bacon, chunks of ham or we like using chorizo, shredded cheddar cheese, corn niblets, chopped scallions, and sour cream

Place potatoes, onions, and stock in a crock pot. Cook on low for 9 hours. After the cooking time, mash potatoes with a potato masher and add evaporated milk and butter. Stir to combine.
Season with salt and pepper.

To serve, ladle soup into bowls and top as desired.

Note: After the soup is refrigerated, it can become quite thick. Keep some extra stock on hand to thin out soup if you so choose.