My church friend taught me how to make this rich meal without standing by the stove. Toss just 5 ingredients inside and let the magic happen to create the most velvety bowl of pure comfort.

This slow cooker 5-ingredient creamy potato soup is the kind of rich, cozy meal my church friend Lorna showed me how to make for busy weeknights and potlucks. Instead of standing by the stove, you just toss everything in the slow cooker in the morning and come home to a velvety, buttery bowl of comfort. It’s thick, creamy, and full of tender potato chunks, and it feels like a hug in a bowl with almost no effort at all.

Serve this creamy potato soup with warm crusty bread or dinner rolls for dipping, and a simple green salad or steamed veggies on the side to balance the richness. At my house, we like to set out small bowls of shredded cheese, crumbled bacon, or chopped green onions so everyone can dress up their own bowl. A side of sliced apples or grapes also works nicely for kids and helps round out the meal without much extra work.

Servings: 6

3 pounds russet potatoes, peeled and cut into 1/2-inch cubes

Add the peeled, cubed potatoes to a 5- to 6-quart slow cooker, spreading them out in an even layer.

Sprinkle the chopped onion evenly over the potatoes.

Pour the chicken broth over the potatoes and onion, then spoon in the condensed cream of chicken soup. Stir gently until the soup is mostly mixed into the broth, but don’t worry if a few streaks remain.

Scatter the butter pieces over the top of the mixture. Cover the slow cooker with the lid.

Cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the potatoes are very tender and easily mashed with a spoon.

Once the potatoes are soft, use a potato masher or the back of a large spoon to gently mash some of the potatoes right in the slow cooker, leaving some chunks for texture. Stir well until the broth and condensed soup turn into a thick, velvety base with soft potato pieces throughout.

Taste and add a pinch of salt and black pepper if desired (this is optional and not counted in the 5 ingredients). Give the soup a final stir, then let it sit with the lid off for 5 to 10 minutes to thicken slightly before serving.

Just before ladling into bowls, lightly swirl a spoon through the top of the soup to bring some melted butter and creamy broth to the surface, giving it that glossy, comforting look.

For picky eaters, you can mash the potatoes more thoroughly or use an immersion blender for a smoother, almost chowder-like texture, leaving just a few small chunks. If you need it vegetarian, swap the chicken broth and cream of chicken soup for vegetable broth and condensed cream of mushroom or cream of celery soup. For extra richness, stir in 1/2 to 1 cup of shredded cheddar cheese at the end until melted, or add a splash of milk or half-and-half if you have it on hand (this will make it even creamier but goes beyond the basic 5 ingredients). To stretch the soup for a crowd, stir in a can of drained corn or a cup of frozen mixed vegetables during the last hour of cooking. You can also top each bowl with cooked bacon bits, green onions, or a dollop of sour cream for a loaded-baked-potato feel, letting family members build their own bowls so everyone gets it just how they like it.