Community Pick
Amy's Potato Soup (Crock Pot or Stove Top)
photo by AmyMCGS
- Ready In:
- 8hrs 5mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 5 -6 large potatoes, cubed
- 1 large onion, diced
- 2 tablespoons margarine
- 3 chicken bouillon cubes (I use bouillon paste when possible, about 2-3 TBSP)
- 3 tablespoons parsley
- 2 tablespoons cilantro
- 3 cups water
- 1 (12 ounce) can evaporated milk
- 1⁄4 cup flour
- French-fried onions (to garnish) (optional) or crouton (to garnish) (optional)
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
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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.
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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!
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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!
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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!
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Tweaks
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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!
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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!
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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
AmyMCGS
United States
I love to cook and experiment with foods- and I rarely follow a recipe exactly.