My MIL can make great potato soup on the stovetop, but mine just doesn't turn out the same. So I came across this recipe in Southern Living, Feb. 2006 and we love it. It is SOOOOO easy!

4 lbs. new potatos, peeled and cut into 1/4" slices
1 small onion, chopped
32 oz. carton chicken broth (my change)
2 t. salt
1/2 t. pepper
1 pt. 1/2 and 1/2

Toppings: shredded cheddar, crumbled bacon, sliced green onions...

Layer sliced potatoes in a lightly greased 6 qt crockpot; top with onion.

Stir together chicken broth, salt and pepper; pour over potatoes and onion. (broth will not completely cover potatoes and onion) Cover and cook on high 3-5 hours or until potatoes are tender. Mash mixture with potato masher; stir in half and half. Cover and cook on high 20 minutes more or until mixture is thoroughly heated. Ladle into bowls and serve warm with desired toppings.


* original recipe calls for 2-14 oz cans of broth. I try not to by cans because recycling isn't ready available here. The extra 4 oz of broth in the carton doesn't affect the recipe.