I love potatoes, bacon, and cheese. I love my slow cooker, too! Together this is one of my favorite soups. It literally fell in my mailbox in 1993. It was in one of those magazines they send to everyone. You know one of those that they want you to subscribe to for the rest of your life. And I fall for that kind of marketing every time especially when the recipes look so good! Since 1993 this magazine has grown in popularity, but for me the premiere issue brought to me the best and easiest potato soup ever. Dotty Egge from Minnesota submitted her recipe for No Fuss Potato Soup to Taste of Home and it has been served at my table literally hundreds of times. I love coming home from work and opening the door to the aroma of this soup, especially if it is a brisk day. It just hits the spot.
Over the years I have tweaked this recipe to what I think is perfection.
No Fuss Potato Soup adapted from Taste of Home
- 6 cups cubed peeled potatoes about 6 medium potatoes
- 5 cups water I just make sure that the vegetables are covered
- 1 medium onion finely chopped I used my small food processor
- 1/2 cup sliced celery
- 1/2 cup thinly sliced carrots
- 1/4 cup butter
- 2 chicken bouillon cubes
- 1 teaspoons salt
- 2 cups half and half
- shredded cheddar cheese, bacon bits, and thinly sliced green onions
In a large slowcooker ( I use a Rival 5 quart) place a crockpot liner to save cleanup time. Dissolve 2 bouillon cubes in a cup of boiling water. Pour in slow cooker with butter. Place potatoes, water, onion, celery, carrots, and salt in the slowcooker. Cover and cook on high for about 4 -5 hours or on low for 7-8 hours. Cook until vegetables are tender. Add half and half and heat until warm about 30 minutes. Be careful with the half and half if heated too high a temperature it will curdle. The same is true when reheating the leftovers. Do not let the soup boil. Just let it start to simmer. ****A note here about thickening this soup I like to cook a couple extra potatoes in water until tender or in the microwave. Mash with a fork and add to the soup. I have used my immersion blender to blend some of the vegetables in the soup, but I don’t like the color of the soup after blending the carrots. It just doesn’t have the appearance that I think potato soup should have.
Top with your favorite toppings such as cheese, bacon bits and green onion.
The Teacher Cooks
Other Potato Soups: