Easy Slow-Cooker Potato Soup

Way back when I was a single gal, I had just moved to Phoenix for a new job, and I was staying with a friend while I was getting situated in my new city.  One Sunday morning, she got a phone call from other friends, saying they were in town and wanted to come over that afternoon.  She invited them to dinner, and then got to work on this quick and easy potato soup.  It was perfect because she could make it with the limited ingredients she had on hand, she could throw it together quickly, and it would cook away in the slow-cooker while she was at church.

When I ate this soup I couldn't believe how good it was for being so quick to prepare.  She served it with these easy breadsticks, and I, of course, begged for both recipes.  They have become staples at our house.

I will say that this recipe calls for a can of cream of chicken soup, which I rarely use, but I make an exception in the case of this soup.  But you can always make your own homemade version, or use my favorite cream of chicken soup mix that I often use in recipes that call for canned cream of chicken soup.

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Easy Slow-Cooker Potato Soup

Boil together until soft, but DO NOT drain:
2 cups water
4 peeled diced potatoes

Add potatoes and water to slow cooker, then add:
1 can cream of chicken soup
1 3/4 cup milk
Salt, pepper, garlic salt, and minced onion to taste
1 to 2 cups frozen corn

Mix together, cover, and cook on low for 5 hours or high for about 3 hours.

Then add:
1 cup sour cream

Stir together and serve.  If desired, garnish with grated cheese, crumbled bacon, scallions, etc.