'January Comfort': Just 5 ingredients. This disappears fast in my house.

1. Add the diced potatoes and chopped onion to the bottom of your slow cooker, spreading them out in an even layer.

2. Pour in the chicken broth and the condensed cream of chicken soup. Stir gently until the soup is mostly dissolved and everything is combined.

3. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are very tender and easily mashed with a fork.

4. Once the potatoes are soft, use a potato masher or the back of a spoon to gently mash some of the potatoes right in the slow cooker. Leave some chunks if your family likes texture, or mash more for a smoother soup.

5. Stir in the heavy cream. Cover and cook on LOW for an additional 15–20 minutes, just until heated through. Do not let it boil, or the cream may separate.

6. Taste and add salt and pepper if desired (these are optional and not counted in the 5 ingredients). Ladle into bowls and serve warm, letting everyone add their favorite toppings at the table if you like.

For picky eaters, you can blend the soup completely smooth with an immersion blender after the potatoes are tender—kids often like it better when there are no visible onion pieces. If you need a vegetarian version, use vegetable broth and swap the cream of chicken soup for cream of mushroom or cream of celery. To lighten things up, use low-sodium broth and substitute half-and-half or even evaporated milk for the heavy cream. For extra protein, stir in cooked, shredded chicken or diced ham during the last 20–30 minutes of cooking. If your family loves a baked-potato style soup, set out toppings like shredded cheddar, bacon bits, green onions, or a dollop of sour cream and let everyone build their own bowl. You can also add a handful of frozen corn or peas in the final 30 minutes for a little color and sweetness. And if the soup ever turns out thicker than you’d like, just stir in a splash of extra broth or milk until it reaches the cozy, spoonable consistency your family loves.