Potatoes are one of my favorite foods in the world. Baked. Fried. Mashed. Any form really. And any kind too: Yukon, Sweet, Rustic, you name it.

I also love when I make something and dont have high hopes for it but yet it still turns out really yummy. And by “I make something” I mean “throwing some stuff in the crock pot, go to work and hope for the best”.

Basically, two things that are my favorites came together and brought me a delightful dinner so I thought Id share this lovely soup with you all.

3 medium size sweet potatoes – chopped up in bite size pieces
3 small size Yukon potatoes – chopped up in bite size peices
10 mushrooms – sliced thinly
28 oz can of whole tomatoes – drained and chopped
32 oz carton of chicken broth
two good pinches of kosher salt
5-6 good cranks of pepper

Toss in the potatoes and tomatoes. Then pour the chicken broth over the potatoes and tomatoes. Add the mushrooms on top then salt and pepper – stir a bit.
4-5 hours on high in the crock pot.

NOW, I wish we had sour cream in the house cause I think a good spoonful of sour cream would be so tasty in this soup. I will let you know cause sour cream is on sale this week.
If you love cheese, like I do, put some freshly graded parm on top. I had some on my second bowl, and its great (cause its melty cheese). However its very tasty on its own but you all know how much I love cheese so I just had to try it.
I do think an onion wouldnt hurt, but I used the last of our onions last night so maybe next time.
I also have some butternut squash – thought about adding it to make it a fall soup, but didnt cause I felt I was already experimenting enough with lack of recipe. Learning its hard to screw up a soup in a crock pot. Maybe I will be more adventurist next time.