Slow Cooker Baked Potato Soup

The husband has a fantastic sense of humor. I get many a chuckle thanks to his well-timed, witty remarks. He's the most hilarious, though, when he's not trying to be funny at all. Case in point, dinner last Friday...

When I told the husband we were having Slow Cooker Baked Potato Soup and Beer Bread for dinner, he was a bit dubious. Mind you, he kept his misgivings to himself, but I could tell by the stink-eye he was trying to suppress. As we sat down at the dinner table, I could see sweet relief pass over his countenance. "This doesn't look like prison food at all!"

Well, now. I realized that Potato Soup and Beer Bread was a relatively carb-centric meal, but I didn't realize it had the connotation of prison food. No wonder he was so worried!

And it got better as we dug in. "This Beer Bread is really good. It's not too crusty, and it has a great crumb." Accurate, but unexpected from my husband. As usual, it made me smile. He's so cute.

If you're wondering what he thought about the Slow Cooker Baked Potato Soup, he shared his opinion on that as well. "This is much better than canned potato soup." Well, there you have it, folks. Give this soup a chance...it's better than the stuff from the can! I chortled a bit, and told him that I was taking that as a compliment. He sealed his fate with his next comment. "Oh, great," he muttered. "I can see the blog post now: 'The husband says it's better than canned potato soup.'"

Sorry, dear. You get what's comin' to you.

Slow Cooker Baked Potato Soup
Serves: 6-8
Adapted from Food.com

For soup:
5 large baking potatoes, peeled and cut into 1" chunks
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 (14-ounce) cans low-sodium chicken or vegetable broth
Salt and pepper, to taste
1-2 (12 ounce) cans evaporated milk, depending on how liquid-y you like your soup

Toppings for serving:
Shredded cheddar cheese
Cooked and crumbled bacon
Sour cream
Chopped fresh chives

Combine potatoes, garlic powder, onion powder, broth, salt, and pepper in a large slow cooker. Cook on high for 4 hours or low for 8 hours, until potatoes are tender.

Using a spatula or spoon, mash some of the potatoes to thicken the soup. Stir in evaporated milk until the soup reaches your desired consistency. (I used 1.5 cans of 2% evaporated milk.) Season to taste with salt and pepper.

Let everyone top their own bowls with their favorite baked potato toppings: shredded cheese, bacon, sour cream, and/or chives.