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No-Fuss Potato Soup

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 (about 3 quarts)


  • 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


  • 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.
  • 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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  • itsknotsew
    Nov 7, 2019

    OMG, this was SO GOOD!! I didn't cook in the crockpot, just on the stovetop and only made 1/2 the recipe (to be sure I liked it and because it's just me!). Next time will definitely be the whole recipe!! I didn't puree any of it and I liked it just like that. Thank you for an easy, yummy recipe!

  • Debglass11
    Feb 20, 2019

    Easy slow cooker soup! I used the "brown" setting on my slow cooker and briefly sauteed the onion, carrots and celery in a little olive oil to release the flavors before adding the rest of the ingredients and used low sodium chicken broth instead of water and bouillon cubes. I happened to have some leftover mashed potatoes in the fridge, so added them to thicken the broth instead of using instant mashed potato flakes like some of the other reviewers. At the end of cooking, I felt the soup needed a little extra kosher salt, so I added it to taste. This is a really simple and tasty recipe and I love the fact that the slow cooker does all the work!

  • gunslinger
    Jan 10, 2019

    Made this for a recent soup and sandwich church potluck. It was a very tasty basic potato soup. For added flavor I set out bowls of cheddar cheese, sour cream, green onions, and bacon bits so everyone could customize to their individual likes. It was a big hit!

  • herbsnflowers
    Sep 28, 2018

    No comment left

  • Jillyarusi
    Nov 12, 2017

    Should this be cooked on high or low in the slow cooker ?

  • Mary
    Oct 7, 2017

    No comment left

  • staynear
    Dec 23, 2016

    This was easy peazy and tasty. So here was my hack: I have hand pain issues so I was not up for peeling potatoes. So check it out I found frozen bags of mixed vegetables at Safeway,that had potatoes, carrots, celery, and onions - SCORE! I dumped two of those in the slow cooker with 4 cups of water (the two bags equaled less than the 6 cups of veg in the recipe. I pretty much followed the rest verbatum, except I couldn't find any buillion at home so I used a variety of seasons to replicate it. B/c my frozen vegetables were all pretty chunky, I used an immersion blender to break it down when it was finished. It was pretty thick, so on leftover days I added some broth to thin it out. Enjoy !!

  • Karen
    Dec 19, 2016

    made this soup exactly as recipe stated and it was the best soup I've made so far. Yummy!

  • elvina
    Dec 13, 2016

    i made this soup on the stove top instead of the crock pot,using exact recipe above, i saute onions,carrots,celery in the butter, added the potatoes,water and boulion,brought to a boil,then simmered till potatoes where tender added the milk and seasonings, i then removed half and pureed and returned to pot,adjusted more seasonings and voila!!! family loved it!!! it says 10 servings, my family of 4 devoured it in 4 big bowls...

  • ahmom
    Aug 10, 2016

    no fuss!!