Crock Pot Potato Soup

Crock Pot Potato Soup
Peel and dice enough potatoes to fill crock pot 2/3 full.
Add 1 or 2 chopped onions, salt and pepper.
Add enough chicken broth to just barely cover the potatoes and onions.
Cook on low for 6-8 hours without disturbing.
Just before serving, mash some of the potatoes in the crock with a potato masher.
Stir in 2 cans evaporated milk and 1 stick of butter.
Stir to melt butter and serve.
*You can also throw in a few sprigs of fresh thyme at the beginning. The leaves will fall off during cooking and you can just fish out the stems when you're ready to serve.

Thai version:
Peel and dice enough potatoes to fill crock pot 2/3 full.
Add 1 or 2 chopped onions, salt, pepper, 2 Tablespoons curry powder and 2 Tablespoons chopped fresh ginger.
Add chicken broth to just barely cover the potatoes and onions.
Cook on low for 6-8 hours without disturbing.
Just before serving, mash some of the potatoes in the crock with a potato masher.
Add 1 can evaporated milk, 1 can coconut milk, 1 shredded rotisserie chicken, handful of chopped cilantro, handful of chopped basil and 1 stick of butter.
Stir to melt butter.
Squeeze a wedge of lime over each serving.