Place chopped potatoes, onions, carrots, celery, bouillon, parsley, flakes, water, salt, butter and black pepper in a slow-cooker. Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours.
Recipe
Author
Hy-Vee Test Kitchen
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Description
There's nothing more comforting than potato soup on a cold winter day. Well, nothing better than a slow-cooker potato soup recipe that's been cooking all day and is ready when you are.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 8 medium Hy-Vee One Step russet potatoes, peeled and diced | ||
| 1 yellow onion, chopped | ||
| 2 carrots, peeled and sliced | ||
| 2 stalk(s) celery, sliced | ||
| 4 tsp. Hy-Vee instant chicken bouillon | ||
| 1 tbsp. Hy-Vee dried parsley flakes | ||
| 4 c. water | ||
| 2 tsp. Hy-Vee salt | ||
| ⅓ c. Hy-Vee unsalted butter | ||
| Hy-Vee black pepper, to taste | ||
| 1 (12-oz.) can Hy-Vee evaporated milk | ||
| 2 tbsp. Hy-Vee bacon bits, for garnish |
Things To Grab
- Slow-cooker
Directions
During last hour of cooking, stir in evaporated milk.
If desired, mash potatoes with a potato masher and garnish each serving with bacon bits before serving.
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 10mg
- Sodium: 1501mg
- Total Carbohydrates: 32g
- Protein: 5g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 20%
0%
Iron 4%
0%
Calcium 15%
Recipe Source:
Hy-Vee Test Kitchen