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 30 35
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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 (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.


  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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ahmom User ID: 3426126 252458
Reviewed Aug. 10, 2016

"no fuss!!"

knollbrookcook User ID: 4057123 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 User ID: 6756458 233553
Reviewed Sep. 27, 2015

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

totalkat User ID: 5568829 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 User ID: 8100743 51201
Reviewed Nov. 15, 2014

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

suziev User ID: 8094693 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 User ID: 8022208 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 User ID: 6829573 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 User ID: 8065449 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 User ID: 4771091 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."

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