Amy's Potato Soup (Crock Pot or Stove Top)

"I love potato soup, and this is the recipe I've come up with after trying several recipes and combining them. It's easy to put in the crock pot and forget about it, or, if you're in a hurry, it can be made in about twenty five minutes on the stove top."
 
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photo by AmyMCGS photo by AmyMCGS
photo by AmyMCGS
photo by Kristine at Food.com photo by Kristine at Food.com
Ready In:
8hrs 5mins
Ingredients:
10
Serves:
6-8
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ingredients

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directions

  • Place everything but the milk and flour in the crock pot and cook on low all day.
  • 30 minutes to one hour before serving, stir together the flour and evaporated milk until smooth, then add to soup.
  • After the soup starts to thicken slightly, it is ready to serve.
  • To make on stove top: boil potato and onion until tender, then simmer the rest of the ingredients on medium heat until thickened.
  • I usually garnish bowls with shredded cheddar cheese at the table.

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Reviews

  1. I love cream of potato soup. This recipe sounds really good. May I suggest one simple addition> Whenever I make potatoes for mashed potatoes; I always add a little bit of dry dill weed to the cooking water, as well as onion. It gives a really nice bit of difference to the flavor. I recommend adding some dill weed to the soup. I'm sure you will like it. Pat Burgard, Huntley, Illinois. P.S. I always add a little chopped onion when cooking any veggie. You'd be surprised how it enhances the flavor. As a result, all my kids and grand kids love their veggies.
     
  2. This soup was wonderful! I did have to make a change to the recipe because I made my grocery list too quickly! :) I forgot to buy evaporated milk, so I used skim milk that I had in the fridge. It didn’t thicken like I thought it should, so I added a 1/2c of instant potatoes. After a pre-dinner taste test, I thought it was still missing something (most likely a result of my grocery store mishap!), so I stirred in a 1/2c of fat free sour cream and 1/4c real bacon crumbles and left the soup in the crock pot for another 30 minutes. The end result was perfect! Thanks for the easy and tasty recipe, AmyMCGS!
     
  3. This is a very good base recipe to build from. Since I'm a vegetarian I made some tweaks -- traded the bouillon cubes and water for low-sodium veggie stock. I also threw in some carrots and peas to up the nutrients and stuck with plain ol' butter rather than margarine and 1% milk rather than condensed milk because I didn't have it. I didn't have cilantro either but the parsley was nice. Topped mine with a little extra sharp cheddar and it gave it a nice bite. This tasted just lovely with some fresh sourdough bread and a spinach salad on the side. Perfect for autumn!
     
  4. My family loves this soup, and I love the fact that it is so easy! I find russet potatoes to be the best and use 2Tbl. butter instead of margarine. I didn't add cilantro the first time I made it because I didn't have any on hand, so I've just stuck w/ that. We love to put Sharp Cheddar cheese and crispy bacon (chicken or pork) on top. Soooo good! Thanks Amy!
     
  5. This was really good. My boyfriend loved it! Just a tip (since you'll probably have a TON of leftovers) you'll want to add milk/water to the soup when you reheat it. It's incredibly thick! I did add a lot more garlic but that's the only alteration I made to the recipe.
     
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Tweaks

  1. My family loves this soup, and I love the fact that it is so easy! I find russet potatoes to be the best and use 2Tbl. butter instead of margarine. I didn't add cilantro the first time I made it because I didn't have any on hand, so I've just stuck w/ that. We love to put Sharp Cheddar cheese and crispy bacon (chicken or pork) on top. Soooo good! Thanks Amy!
     
  2. Made a half batch in my 1.5 quart crockpot...Delicious soup! Only change I made was to use low sodium canned broth instead of water and bouillion and add 2 tablespoons of bacon bits and some cajun spice for kick. Great with a salad on a slow night. Hands down beats the canned soup put out by campbells and others. Freezes well too! Thanks Amy!
     
  3. Also made stovetop--half an hour, max, to do, and fantastic results. I blended the whole thing, as DH likes smooth soup. Either way would be good. Didn't use the margarine, used 4 cups of water, as three didn't look like enough to cook the potatoes. After I blended it with the evap milk, really didn't need thickening, so left out the flour too. Instead of topping the soup before eating it, I blended in some cheese that needed to be used--Vache Qui Rit--4 pieces, and tossed in a good handful of finely shredded smoked ham. So now, just the soup and a piece of good bread, and we'll be happy all week for dinner! Cheap, quick, easy recipe!
     

RECIPE SUBMITTED BY

I love to cook and experiment with foods- and I rarely follow a recipe exactly.
 
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