Crock Pot No-Fuss Potato Soup
"I made this last night. Found the recipe in my Fix It & Forget It cookbook. Everyone loved it. Sooo Easy and so good. My husband loved it so much he took leftovers to work. He is not a soup eater. That says a lot. Any potato will work. I used red potato's."
photo by *Parsley*
- Ready In:
- 7hrs 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1419.54 ml potatoes, diced
- 1182.95 ml water
- 473.18 ml diced onions
- 118.29 ml diced celery
- 118.29 ml chopped carrot
- 59.14 ml margarine or 59.14 ml butter
- 19.71 ml chicken bouillon granules
- 9.85 ml salt
- 1.23 ml pepper
- 340.19 g evaporated milk
- 44.37 ml chopped fresh parsley
- 226.79 g shredded cheddar cheese or 226.79 g colby cheese
directions
- Combine all ingredients except milk, parsley, and cheese in slow cooker.
- Cover. Cook on high 7-8 hours, or until vegetables are tender.
- Stir in milk and parsley.
- Stir in cheese until it melts.
- Heat thoroughly.
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Reviews
-
Here's my personal take on the recipe: I chopped one medium onion into small pieces and caramelized them before adding to the crock pot, also adding crushed garlic to the pan for a few minutes. I omitted the celery and used vegetable bouillon, instead of chicken. I diced the potatoes on the smaller side and used Yukon golds. I added heavy whipping cream, instead of evaporated milk, and 2 tbl. of cornstarch for a creamier consistency. I added three slices of pepper jack cheese along with the cheddar cheese. Next time I'm making it the same way as above, but adding corn for extra taste and texture. The original recipe is more of a chowder type dish, but could easily be blended for a more soupier texture to please everyone. I served my take on the soup with a square of Mexican-style cornbread and butter. Fantastic! -
This soup was so awesome. It was easy to make and cooked fast - although I probably diced the veggies smaller than most people. We had this with grilled cheese sandwiches and it was fantastic. Thanks! -
Very yummy crockpot soup. My veggies were tender after 6 hours on high; I did chope them fine and my crockpot tends to be "hotter" than most others. I used a potato masher and just mashed 2 or three times to try to thicken this a bit. It still was not as thick as I would have liked, so (after taking the photo), I stirred in 2 tbsp of cornstarch dissolved in 2 tbsp of milk. That thickened it up very nicely. Thanx for a great new crockpot soup! -
Great flavor - DH loved that! I like that this recipe is made with things that are always on hand at our house but not just things from a can or packet. I am always looking for slow cooker recipes that will do just that - cook slowly until someone can get home and attend to them. This recipe is one of those but the onions were still not cooked after 10 hours. I'll try sauteing the onions, celery and carrots in the butter next time before adding them to the pot. DH liked the chunky/chowder texture but the kids were looking for creamier so I will remove some of the soup and mash it to thicken the broth but still keep the chunky texture too. Thanks for a delicious meal that really pleased DH.
RECIPE SUBMITTED BY
children from A to Z
Vernon, Arizona
I am a wife, a mother and grandmother, I love to bake and I love to can (water-bath and pressure). My family and I live on 5 acres, we now have chickens and ducks and who knows what else we'll add in the future. My favorite meal to make and eat is soup.
