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

No-Fuss Potato Soup Recipe

Read Reviews
4.5 30 35
Publisher Photo
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 starch, 1 vegetable, 1 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

Reviews for No-Fuss Potato Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
ahmom 252458
Reviewed Aug. 10, 2016

"no fuss!!"

knollbrookcook 237566
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."

luann8190 233553
Reviewed Sep. 27, 2015

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

totalkat 215579
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."

InkyProse 51201
Reviewed Nov. 15, 2014

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

suziev 25583
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"

steveodaniel 20930
Reviewed Nov. 13, 2014

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

maryt101 52261
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."

Ceedag 52260
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 )"

perkinsw 16422
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."

Loading Image