No-Fuss Potato Soup Recipe
- 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
- 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).
1 cup: 190 calories, 7g fat (0 saturated fat), 12mg cholesterol, 827mg sodium, 26g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 vegetable.
Reviews for No-Fuss Potato Soup
"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."
"Delicious! Decided to cook on stove instead of slow cooker and it turned out great."
"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."
"Add about 1 teaspoon thyme. Makes a huge difference."
"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"
"I make 1/2 the recipe in my 3qt crock pot and increased the pepper & added some chopped jalapeno."
"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."
"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 )"
"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."
"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."
"I was pleasantly surprised at how tasty this soup was. Easy directions, basic ingredients, quick prep. I used fat-free evaporated milk and cut a few calories and fat that way but I added calories and fat by adding a 3-oz. package of cooked, crumbled bacon when I stirred in the milk. The bacon was a tasty addition. I topped the soup with a sprinkling of cheddar cheese. It didn't make the soup any creamier; if you are looking for a creamy potato soup either mash some of the potatoes and stir them back into the mixture or make a roux and stir it into the soup. I liked the brothy texture and so did my husband. This will go into the "soup rotation " as we head into fall and winter."
"Thanks for a great recipe! I took another person's suggestion and added more potatoes. I don't like to use bouillon, so I left out the water and bouillon and used chicken broth instead. I also used cream instead of evaporated milk. Some reviewers said it needed thickening, so I added a little cornstarch to the cream. This recipe took the substitutions and turned out great. I will definitely be making this again."
"Shayleigh, a thickening agent is a roux, not a 'rue', although you may have rued having to add anything to thicken the soup :) You're right, mashed potatoes would make a good thickening agent. I made this soup a few months ago and it was good, but I did add more potatoes and cooked it for an hour and a half on the stovetop, not in a slow cooker."
"Too much butter as it separated from the milk. We ended up throwing it out. It needs ham and probably the vegetable sauteed before adding to slow cooker. Also, had to turn the heat up to high to get done. Will make my usual recipe after this on top of the stove."
"This soup tasted like vegetables cooked in evaporated milk. No real flavor. For those who added ham and liked it, I can see why. It definitely needs something other than parsley to give it flavor."
"So easy and delicious! This is possibly one of my new favorites!"
"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."
"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."
"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."
"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."
"I use 8 potatoes and mash about half of them.Also like to add some fresh spinch leaves at the end. Wonderful."
"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."
"This is probably the best tasting potato soup and the simplest to make ever"
"I don't like chunky soup so I mashed all of the chunks up with a hand masher, which made it nice and smooth."
"I was disappointed in the texture of this soup. It was not very creamy."