No-Fuss Potato Soup Recipe
- 6 cups cubed peeled potatoes
- 5 cups water
- 2 cups chopped onion
- 1/2 cup chopped celery
- 1/2 cup thinly sliced carrots
- 1/4 cup butter or margarine
- 4 teaspoons chicken bouillon granules
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1 can (12 ounces) evaporated milk
- 3 tablespoons chopped fresh parsley
- Snipped chives, optional
- 1. In a large slow cooker, combine the first nine ingredients. Cover and cook on high for 7-8 hours or until the vegetables are tender. Add milk and parsley; mix well. Cover and cook 30-60 minutes longer or until heated through. Garnish with chives if desired. Yield: 8-10 servings (about 3 quarts).
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.
Reviews for No-Fuss Potato Soup
"Should this be cooked on high or low in the slow cooker ?"
"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 !!"
"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!!! done.my family loved it!!! it says 10 servings, my family of 4 devoured it in 4 big bowls..."
"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."
"Delicious! Decided to cook on stove instead of slow cooker and it turned out great."
"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."
"Add about 1 teaspoon thyme. Makes a huge difference."
"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"