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

No-Fuss Potato Soup Recipe

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

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

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, 1 vegetable.

Directions

  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

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, 1 vegetable.

Reviews for No-Fuss Potato Soup

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (4)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 18, 2014

"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."

MY REVIEW
Reviewed Jan. 19, 2013

"So easy and delicious! This is possibly one of my new favorites!"

MY REVIEW
Reviewed Oct. 10, 2011

"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."

MY REVIEW
Reviewed May. 28, 2011

"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."

MY REVIEW
Reviewed Mar. 18, 2011

"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)."

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