Mom's Potato Soup


3 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 113.2
  • Total Fat: 2.6 g
  • Cholesterol: 9.1 mg
  • Sodium: 183.0 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 3.3 g
  • Protein: 4.1 g

View full nutritional breakdown of Mom's Potato Soup calories by ingredient


Introduction

This is my mom's potato soup! I can still remember its delicious smell drifting through the house calling everyone to the table. I have always loved this soup because it is not your traditional potato soup. Instead of having a thick pourage like consistency that most potato soups have, this one is thinner and makes you still feel light after eating it. This is my mom's potato soup! I can still remember its delicious smell drifting through the house calling everyone to the table. I have always loved this soup because it is not your traditional potato soup. Instead of having a thick pourage like consistency that most potato soups have, this one is thinner and makes you still feel light after eating it.
Number of Servings: 20

Ingredients

    - 3 lbs. potatoes, approx. 6-8 cups cubed (use your favorite type)
    - 10 stalks of celery, approx. 3 cups chopped
    - 7 large carrots, approx. 2 cups peeled and chopped
    - 1 medium onion, chopped
    - 2 Tbsps. butter (melted)
    - 2 Knorr Chicken Bouillon Cubes
    - 12 ounces evaporated milk
    - 5 cups of water
    - Seasoning

Tips

This is my mom's original recipe, but if you want to make it a little bit more healthy you can do so by....
- Replacing the bouillon cubes with reduced sodium bouillon or other types of seasoning such as raw garlic, salt-free garlic or onion powders, red chili flakes, etc.
- Replace the butter with olive oil
- Replace half of the potatoes with cauliflower


Directions

1. Add the melted butter to the bottom of a 6-quart slow cooker. Add raw onions and toss in the butter. You are not cooking them at this stage, just coating them.
2. Add raw potatoes, celery and carrots.
3. Place the two chicken bouillon cubes on opposite sides of the pot to distribute the seasoning evenly.
4. Fill slow cooker with water. Cover with lid and cook on high heat setting for 4 hours.
5. Using a hand potato masher, lightly mash the soup. Do not overly mash the soup, you want it to stay somewhat chunky.
6. Pour in can of evaporated milk and stir until combined. At this point you can add any additional seasonings to your taste as well.

Serving Size: Makes 20 one cup servings

Number of Servings: 20

Recipe submitted by SparkPeople user MEDHOPEFUL777.