Name: No-Fuss Potato Soup
Prep time: 15 min
Cook time: 7 min
Total time: 7 min
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

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. &mdash;Dotty Egge, Pelican Rapids, Minnesota

No-Fuss Potato Soup

potatoes

water

onions

celery

carrots

butter, cubed

chicken bouillon granules or 2 vegetable bouillon cubes

salt

pepper

(12 ounces) evaporated milk

parsley

chives,

5g protein.  <B><b>Diabetic Exchanges</b>: </B>1-1/2 starch

I have made this  soup for years. i cook my potatoes it only takes about half hour. then i drain them and in pan I take a stick of butter and flour and stir and gradually add the potato water in it then i add the potato, cooked celery and i add velveta cheese and some shredded cheddar cheese to that on low and add milk til its creamy. i husband likes to chop wild onions on top and i like bacon bits. its very quick and easy..i dont add boullion and i use regular milk but i bet some heavy creme would work too. i also use a potato masher and mash the potatoes up.

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...

I was disappointed in the texture of this soup.  It was not very creamy.

I've never made a potato soup before and made this for a church potluck yesterday.  It was delicious and a big hit...I can't wait to make it again for my family.  I used 8 cups of potatoes instead of 6 and it turned out perfect.

I use 8 potatoes and mash about half of them.Also like to add some fresh spinch leaves at the end.  Wonderful.

This would be better if the onions and celery were sauted in the butter to release their flavor before placing in the soup.  Also the salt shoud be added at the last as it is absorbed by the potatos otherwise.  It would also be better served with shredded sharp cheddar cheese and crumbled bacon as add ins on the side.

Excellent soup- Very flavorful !  As suggested by another reviewer, I did saute the onion,carrots,& celery before placing it in the crockpot, & then I followed the recipe as written.

After 4 hours in my slow cooker, the potatoes were mushy, but the onions were still crunchy.  I think I'd either saute the onions first or omit them altogether.  Also, the soup was thin; I think I'd omit a cup of water when making again.  But it was good and easy and I'll try it again with my suggestions.

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).

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.

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.

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.

Too much butter as it separated from the milk.  We ended up throwing it out.  It needs ham and probably the vegetable sauteed before adding to slow cooker.  Also, had to turn the heat up to high to get done.  Will make my usual recipe after this on top of the stove.

Shayleigh,  a thickening agent is a roux, not a 'rue', although you may have rued having to add anything to thicken the soup :)  You're right, mashed potatoes would make a good thickening agent.  I made this soup a few months ago and it was good, but I did add more potatoes and cooked it for an hour and a half on the stovetop, not in a slow cooker.

Delish but I added some Texas Pete hot sauce to the soup.  We like food a little hot :)  Soup was delicious. Also added some ham and had a complete meal with baker's dozen yeast rolls. It does not get any better than this!!!

Thanks for a great recipe!  I took another person's suggestion and added more potatoes.  I don't like to use bouillon, so I left out the water and bouillon and used chicken broth instead.  I also used cream instead of evaporated milk.  Some reviewers said it needed thickening, so I added a little cornstarch to the cream.  This recipe took the substitutions and turned out great.   I will definitely be making this again.

I was pleasantly surprised at how tasty this soup was. Easy directions, basic ingredients, quick prep. I used fat-free evaporated milk and cut a few calories and fat that way but I added calories and fat by adding a 3-oz. package of cooked, crumbled bacon when I stirred in the milk. The bacon was a tasty addition. I topped the soup with a sprinkling of cheddar cheese. It didn't make the soup any creamier; if you are looking for a creamy potato soup either mash some of the potatoes and stir them back into the mixture or make a roux and stir it into the soup. I liked the brothy texture and so did my husband. This will go into the "soup rotation " as we head into fall and winter.

This is an awesome soup!  I have made this soup so many times I know it by heart.  I too, have  added sausage or ham to make this soup hearty when desired.  I also top bowls with shredded cheddar and crumbled bacon.  Yum!  My family likes soup to have substantial broth versus a thick base.  I add more liquid and adjust the bouillon .  I have found that I do not need to add more milk or butter when doing so.  For those of you that shared tips on thickening this soup thanks!  I might try that next time and serve this soup with sausage over egg noodles. I appreciate folks sharing their variations to recipes on this site .  It is great to try a new recipe, and to also try changing up  ingredients .I made this soup yesterday, and it vanished.

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.

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 )

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.

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

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

No-Fuss Potato Soup

Prep Time: 15 minutes

Cook Time: 7 hours, 30 minutes

Total: 7 hours, 45 minutes

Servings: 6.5

Cost: $4.14 /serving

Author : Taste of Home

Ingredients

Instructions

Top similar recipes