Easy Potato Soup Racipe

Potato soup in fresh bread bowls, yum. Not only does the hub like it, the kids love it too (plus the neighbors). It is super easy to make and only takes 4-5 hours in the crock pot.

8 or so potatoes, peeled and cubed

2 10 3/4 oz cans cream of celery soup

2 10 3/4 oz cans cream of chicken soup

2 1/2 cups of water

6 cups of milk

8 oz of instant potato flakes

1/2 teaspoon of pepper

1 teaspoon of salt

In a slow cooker, add potatoes, soups and water. Cover and cook on high until potatoes are tender, about 2 hours. Stir in milk, salt and pepper. Add potato flakes to desired consistency, stirring constantly. Continue to cook covered on high for an additional 2 to 3 hours. Serve in bread bowls. Garnish with shredded cheddar cheese, green onions, bacon crumbles, or sour cream. 

To cook bread bowls preheat oven to broil. Cut top off at angle, like upside down cone. Cut top flat. Tear out bread inside bowl and set aside. Spread thin coat of butter on top and sides. Coat with favorite seasoning salt, ours in Johnny's. Broil for a couple minutes until crisp.

Serves 8-10

Great for leftovers or freezing.