No-Fuss Potato Soup Recipe
No-Fuss Potato Soup Recipe photo by Taste of Home
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No-Fuss Potato Soup Recipe

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4.5 29 34
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For a busy-day supper, my family loves to have big steaming, delicious bowls of this soup, along with fresh bread from our bread machine. —Dotty Egge, Pelican Rapids, Minnesota
TOTAL TIME: Prep: 15 min. Cook: 7-1/2 hours
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 7-1/2 hours
MAKES: 10 servings


  • 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

Nutritional Facts

1 cup: 190 calories, 7g fat (0g saturated fat), 12mg cholesterol, 827mg sodium, 26g carbohydrate (0g sugars, 0g fiber), 5g protein Diabetic Exchanges:1-1/2 starch, 1 vegetable 1-1/2 fat


  1. 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.
  2. 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).
Originally published as No-Fuss Potato Soup in Quick Cooking May/June 1998, p44

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Reviewed Nov. 17, 2015

"An easy, simple soup. Very tasty. I omitted the salt, cut down the butter to 2 tablespoons and I used 5% cream instead of the evaporated milk. Delicious. I too cooked it on the stove and it worked just fine. I have also used the crock pot and that was good too. I warmed my cream in the microwave for about a minute so it wouldn't curdle when I added it to the rest of the soup. Will definitely be making it many more times."

Reviewed Sep. 27, 2015

"Delicious! Decided to cook on stove instead of slow cooker and it turned out great."

Reviewed Dec. 22, 2014

"I am not sure what went wrong with mine but after 8-10 hours on low in the slow cooker the potatoes still weren't tender enough! I had to cook it another 3 hours on high to get all of the vegetables tender. When it was done I added one envelope of baby reds instant mashed to thicken the soup up. I also added more salt and pepper than the recipe called for. In the end, the flavor was really good- it just took way too long."

Reviewed Nov. 15, 2014

"Add about 1 teaspoon thyme. Makes a huge difference."

Reviewed Nov. 13, 2014

"I just made this soup can't wait till my Husband gets home he is going to love it. I added ham and bacon bought some fresh Baggett and also added instant potatoes to thicken it my house smells wonderful thank you to whoever put out this recipe I have never made Potato soup but I will for sure make this again. It is so cold outside good day for some good soup. Made it on my stove top took about a hour easy"

Reviewed Nov. 13, 2014

"I make 1/2 the recipe in my 3qt crock pot and increased the pepper & added some chopped jalapeno."

Reviewed Nov. 12, 2014

"To thicken potato soup I add a few instant potatoes to the pot when its almost done. Can't wait to try this recipe. Thanks for sharing."

Reviewed Nov. 12, 2014

"Its the way I make my soup, except I haven't added carrots, and I add hard boiled eggs, sliced before serving, ( the way my mom made it when a kid )"

Reviewed Nov. 6, 2014

"the broth is great. I added diced chicken breast and bacon so my husband was happy that it wasn't vegetables only. Turned out very good."

Reviewed Nov. 4, 2014

"This is an awesome soup! I have made this soup so many times I know it by heart. I too, have added sausage or ham to make this soup hearty when desired. I also top bowls with shredded cheddar and crumbled bacon. Yum! My family likes soup to have substantial broth versus a thick base. I add more liquid and adjust the bouillon . I have found that I do not need to add more milk or butter when doing so. For those of you that shared tips on thickening this soup thanks! I might try that next time and serve this soup with sausage over egg noodles. I appreciate folks sharing their variations to recipes on this site . It is great to try a new recipe, and to also try changing up ingredients .

I made this soup yesterday, and it vanished."

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