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

Total Time
8hrs 5mins
Prep 5 mins
Cook 8 hrs

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.

Ingredients Nutrition

Directions

  1. Place everything but the milk and flour in the crock pot and cook on low all day.
  2. 30 minutes to one hour before serving, stir together the flour and evaporated milk until smooth, then add to soup.
  3. After the soup starts to thicken slightly, it is ready to serve.
  4. To make on stove top: boil potato and onion until tender, then simmer the rest of the ingredients on medium heat until thickened.
  5. I usually garnish bowls with shredded cheddar cheese at the table.
Most Helpful

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.

p.burgard September 16, 2008

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!

AnnieLynne February 22, 2008

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!

Kristine at Food.com November 07, 2009