Taste of Home
No-Fuss Potato Soup
TOTAL TIME: Prep: 15 min. Cook: 7-1/2 hours
YIELD: 10 servings (about 2 1/2 quarts).
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
Ingredients
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6 cups cubed peeled potatoes
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5 cups water
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2 cups chopped onions
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1/2 cup chopped celery
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1/2 cup thinly sliced carrots
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1/4 cup butter, cubed
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4 teaspoons chicken bouillon granules or 2 vegetable bouillon cubes
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2 teaspoons salt
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1/4 teaspoon pepper
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1 can (12 ounces) evaporated milk
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3 tablespoons minced fresh parsley
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Minced chives, optional
Directions
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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.
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2.
Add milk and parsley. Cover and cook 30 minutes longer or until heated through. Garnish with chives if desired.
Nutrition Facts
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.
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