No Fuss Potato Soup
📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Soups A comforting and effortless slow cooker potato soup loaded with tender vegetables and savory chicken broth. Perfect for cozy weeknight dinners with minimal preparation required.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 7 hours 30 mins | None | 6 servings |
🔪 Key Equipment
- Slow cooker
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
Ingredients
Soup Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 6 cups | Potatoes | Cubed and peeled |
| 5 cups | Water | None |
| 2 cups | Onion | Chopped |
| 1/2 cup | Celery | Chopped |
| 1/2 cup | Carrots | Thinly sliced |
| 1/4 cup | Butter | Or margarine |
| 4 teaspoons | Chicken bouillon granules | None |
| 2 teaspoons | Salt | None |
| 1/4 teaspoon | Pepper | None |
| 1 can (12 ounces) | Evaporated milk | None |
| 3 tablespoons | Fresh parsley | Chopped |
| As needed | Chives | Snipped, optional |
Instructions
Slow Cooker Preparation
- In a slow cooker, combine the 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 teaspoon chicken bouillon granules, 2 teaspoon salt, and 1/4 teaspoon pepper.
- Cover and cook on high for 7 hours or until vegetables are tender.
- Add the 1 can (12 ounces) evaporated milk and 3 tablespoon chopped fresh parsley, mix well.
- Cover and cook for 30-60 minutes longer until heated through.
- Garnish with snipped chives if desired before serving.
💡 Make-Ahead & Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Original Recipe Scan
