Crock Pot No-Fuss Potato Soup

children from A to Z's Note:

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.

• Total Time: 7 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 7 hrs

Ingredients:

Servings: 6

• 6 cups potatoes , diced
• 5 cups water
• 2 cups diced onions
• ½ cup diced celery
• ½ cup chopped carrot
• ¼ cup margarine or ¼ cup butter
• 4 teaspoons chicken bouillon granules
• 2 teaspoons salt
• ¼ teaspoon pepper
• 12 ounces evaporated milk
• 3 tablespoons chopped fresh parsley
• 8 ounces shredded cheddar cheese or 8 ounces colby cheese

Directions:

1. Combine all ingredients except milk, parsley, and cheese in slow cooker.
2. Cover. Cook on high 7-8 hours, or until vegetables are tender.
3. Stir in milk and parsley.
4. Stir in cheese until it melts.
5. Heat thoroughly.

Reviews

[TreeSquirrel]

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!

[Lilac and Ivy]

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!

[*Parsley*]

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!