No-Fuss Potato Soup Recipe

No-Fuss Potato Soup Recipe photo by Taste of Home

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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

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No-Fuss Potato Soup Recipe

Prep: 15 min. Cook: 7-1/2 hours

Yield: 10 Servings

15 450 465

Ingredients

6 cups cubed peeled potatoes
5 cups water
2 cups chopped onions
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 low for 7-8 hours or until the vegetables are tender.
Add milk and parsley. Cover and cook 30 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.

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