After you finish baking the chicken, pour the stock into a container and place in the refrigerator overnight. The next day remove the fat that has come to the top of the container. What you are left with is an incredible stock.
4 large potatoes
Herbed Stock enough to almost cover the potatoes in the crock pot
1 grated carrot
1 onion sliced and caramelized
1 can of evaporated milk
1 T Parsley flakes dried or use fresh a good amount
Salt and pepper to taste
1/2 green or red bell pepper
Peel and cut the potatoes into about 2 inch chunks. Pour the prepared broth over the potatoes. If there is not enough to cover the potatoes add some water. Simmer the potatoes in the crock pot until fork tender.
Caramelize the onions
To do this chop the onion and put into a frying pan with a bit of olive oil and 2 tsp. of sugar. Stir the onions over medium heat, until they get soft and turn a golden brown. You will have to stand and stir them for about 15 minutes.
Remove the potatoes from the broth. The broth will flavor the potatoes and now you can use the broth for another soup. You get double duty with the broth. In batches place the cooked potatoes into the blender and add some of the evaporated milk so you will be able to blend it. Do this will all the potatoes except hold back some that you will chop into bite size pieces to add to the soup for texture.
Place the creamed potatoes back into the crock pot to complete the soup. Add the bite sized potatoes into the soup. Add the remaining evaporated milk and more milk depending on the thickness of the soup.
This is your base, so now you just want to add some color, add the grated carrots, chopped bell pepper, and the caramelized onion. Add the parsley for a touch of green and season to taste.
Cook on low until just heated thru. This freezes very well so make extra and store some in the freezer for later.