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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:
Diabetic Friendly
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.
Originally published as No-Fuss Potato Soup in Quick Cooking May/June 1998, p44
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Reviewed on Jan. 19, 2013 by MBenton1223
So easy and delicious! This is possibly one of my new favorites!
Reviewed on Oct. 10, 2011 by LibbiPeach
This came out excellent for me. I also added a pack of diced ham to make it an all around meal. I will definitely make again.
Reviewed on May. 28, 2011 by shayleigh
The vegetables should definitely be sauted before adding. After 6 hours the vegetables were already complete mush. I did come out very thin and I had to add a flour/water rue to thicken. I agree with many others that it would be better with 8 cups of potatoes, some mashed.
Reviewed on Mar. 18, 2011 by queenzookie
Oops, forgot to mention in my review that I only *checked* it at 4 hours. I cooked it longer per the recipe instructions. (But, if I had left out the onions, I think it actually would have been done after 4 hours).
After 4 hours in my slow cooker, the potatoes were mushy, but the onions were still crunchy. I think I'd either saute the onions first or omit them altogether. Also, the soup was thin; I think I'd omit a cup of water when making again. But it was good and easy and I'll try it again with my suggestions.
Reviewed on Oct. 15, 2010 by mlworden
Excellent soup- Very flavorful ! As suggested by another reviewer, I did saute the onion,carrots,& celery before placing it in the crockpot, & then I followed the recipe as written.
Reviewed on Feb. 25, 2010 by 2chevys
This would be better if the onions and celery were sauted in the butter to release their flavor before placing in the soup. Also the salt shoud be added at the last as it is absorbed by the potatos otherwise. It would also be better served with shredded sharp cheddar cheese and crumbled bacon as add ins on the side.
Reviewed on Feb. 22, 2010 by barb1940
I use 8 potatoes and mash about half of them.Also like to add some fresh spinch leaves at the end. Wonderful.
I use 8 potatoes and mash about half of them.
Also like to add some fresh spinch leaves at the end. Wonderful.
Reviewed on Feb. 22, 2010 by suehobgood
I have made this soup for years. i cook my potatoes it only takes about half hour. then i drain them and in pan I take a stick of butter and flour and stir and gradually add the potato water in it then i add the potato, cooked celery and i add velveta cheese and some shredded cheddar cheese to that on low and add milk til its creamy. i husband likes to chop wild onions on top and i like bacon bits. its very quick and easy..i dont add boullion and i use regular milk but i bet some heavy creme would work too. i also use a potato masher and mash the potatoes up.
Reviewed on Jan. 11, 2010 by WW1946
I've never made a potato soup before and made this for a church potluck yesterday. It was delicious and a big hit...I can't wait to make it again for my family. I used 8 cups of potatoes instead of 6 and it turned out perfect.
Reviewed on Dec. 04, 2009 by cindyb8992
This is probably the best tasting potato soup and the simplest to make ever
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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