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    You are in: Home / Recipes / Crock Pot No-Fuss Potato Soup Recipe
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    Crock Pot No-Fuss Potato Soup

    Crock Pot No-Fuss Potato Soup. Photo by *Parsley*

    1/2 Photos of Crock Pot No-Fuss Potato Soup

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    Total Time:

    Prep Time:

    Cook Time:

    7 hrs 30 mins

    30 mins

    7 hrs

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on December 12, 2010


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 23, 2008


      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!

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    • on February 03, 2008


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Crock Pot No-Fuss Potato Soup

    Serving Size: 1 (453 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 442.9
    Calories from Fat 223
    Total Fat 24.7 g
    Saturated Fat 12.0 g
    Cholesterol 56.3 mg
    Sodium 1435.1 mg
    Total Carbohydrate 39.3 g
    Dietary Fiber 4.5 g
    Sugars 4.4 g
    Protein 17.3 g

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