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No-Fuss Potato Soup

 No-Fuss Potato Soup
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
10 ServingsPrep: 15 min. Cook: 7-1/2 hours

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 Facts: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,

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No-Fuss Potato Soup (continued)

Nutritional Facts: 1 vegetable.