No-Fuss Potato Soup Recipe

No-Fuss Potato Soup Recipe
Photo by: Taste of Home
Rating

83% would make again

Says Dotty Egge of Pelican Rapids, Minnesota, "For a busy-day supper, my family loves to have a big steaming, delicious bowls of this soup, along with fresh bread from our bread machine."

This recipe is:

Healthy

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  • 8-10 Servings
  • Prep: 15 min. Cook: 7-1/2 hours

Ingredients

  • 6 cups cubed peeled potatoes
  • 5 cups water
  • 2 cups chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup thinly sliced carrots
  • 1/4 cup butter, cubed
  • 4 teaspoons chicken bouillon granules or 2 vegetable bouillon cubes
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 can (12 ounces) evaporated milk
  • 3 tablespoons minced fresh parsley
  • Minced chives, optional

Directions

  • In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on high for 7-8 hours or until the vegetables are tender.
  • Add milk and parsley; mix well. Cover and cook 30-60 minutes longer or until heated through. Garnish with chives if desired. Yield: 8-10 servings (about 3 quarts).

Nutritional Analysis: One 1-cup serving (prepared with margarine) equals 190 calories, 827 mg sodium, 12 mg cholesterol, 26 gm carbohydrate, 5 gm protein, 7 gm fat. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 vegetable.

No-Fuss Potato Soup published in Quick Cooking May/June 1998, p44

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Reviews for No-Fuss Potato Soup (2)

No-Fuss Potato Soup Recipe

No-Fuss Potato Soup

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Sep. 30, 2009 by MollyKinnz

I don't like chunky soup so I mashed all of the chunks up with a hand masher, which made it nice and smooth.

Reviewed on Sep. 08, 2009 by cherrylady

I was disappointed in the texture of this soup. It was not very creamy.

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