Simply Delicious Slow Cooker Potato Soup

Last weekend I had a hankering for a hearty potato soup. I must have been missing some vitamin that is offered by potatoes, because this was a true craving.

I did some recipe searches, did some genius tweaks to my own taste, and came up with the perfect slow cooker potato soup. Except, actually, I realize I didn't want that much potato - so next batch, I will use only a third of the potatoes I used!

No pics - sorry - I ate the soup before taking the pic!

Ingredients:

• 5 slices of bacon, cut most of the fat off but not all.
• 4 cups of chicken broth (I used Knorr cubes)
• 3 lbs potatoes (about 3 really big potatoes, but actually, I would prefer a lot less potato)1 onion, diced (medium)
• 2 carrots
• 1 stalk of celery
• 1 cup of evaporated milk (or just use the whole small can)
• 2 or 3 tbs of corn starch

1. Dice the bacon nice and small; I actually did this while it was half-frozen. Fry til kind of crisp or to your liking.
2. Peel and cut the potatoes in small cubes (about 1 inch or so, or however you like it, but it should be small enough to be held on a spoon).
3. Peel and cut carrots small (I like them small)
4. Cut up the celery, small (again, I like it small)
5. Mix up the chicken stock if needed (since I use cubes)
6. Put everything except cornstarch and evaporated milk into the slow cooker. Cook on high for 3 hours (or 4 hours, depending on size of potatoes and your slow cooker). Anyway, cook until potatoes are super tender but not mushy.
7. When ready to thicken, mix the cornstarch with the evaporated milk, stir into the still-hot slow cooker with soup and stir until thickened. IF you want thicker, add a little more cornstarch, or mash up the soup a little to let the potato thicken the soup.
8. This was super tasty, I will make it again.