Homemade Potato Soup

Homemade Potato Soup
  • PREP TIME
    25 mins
  • COOK TIME
    12 hrs
  • TOTAL TIME
    12 hrs 25 mins
  • SERVING
    8 People
  • VIEWS
    36

A comforting and customizable potato soup reimagined with a medley of potatoes and earthy mushrooms, offering a delightful twist on a classic favorite. Simple, hearty, and utterly satisfying.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    35 g
  • Cholesterol
    0 mg
  • Fiber
    6 g
  • Protein
    6 g
  • Saturated Fat
    0 g
  • Sodium
    640 mg
  • Sugar
    6 g
  • Fat
    2 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View In a slow cooker, combine the potatoes, onions, mushrooms, celery, oil-packed garlic, and bouillon cubes. (5 minutes)

Image Step 02
02 Step

Recipe View Pour in the water, and season with parsley flakes, herb seasoning blend, and Italian seasoning. (2 minutes)

Image Step 03
03 Step

Recipe View Cover the slow cooker and cook on High for 3 to 4 hours, or on Low for 10 to 12 hours. (3-12 hours)

Image Step 04
04 Step

Recipe View During the final 30 minutes of cook time, stir in the soy milk to add creaminess. (30 minutes)

Image Step 05
05 Step

Recipe View Steam the chopped broccoli over boiling water in a steamer basket for 5 minutes, or until tender-crisp. (10 minutes)

Image Step 06
06 Step

Recipe View Spoon the steamed broccoli into the soup just before serving. (2 minutes)

For a richer flavor, try using vegetable broth instead of water and chicken bouillon.
Feel free to experiment with different types of potatoes and herbs to customize the soup to your liking.
If you don’t have a steamer basket, you can blanch the broccoli in boiling water for 2-3 minutes instead.
To make this recipe vegan, ensure your bouillon cubes are plant-based.
For a smoother soup, use an immersion blender to partially blend the soup before adding the soy milk.

Elmira Torp

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.8/ 5 ( 12 Ratings)
Total Reviews: (5)
  • Maeve Marquardt

    I found the soy milk made it a little too sweet, next time I will try unsweetened almond milk.

  • Danny Toy

    This soup was incredibly easy to make and tasted fantastic! The mushrooms were a great addition.

  • Amber Schulist

    I loved how customizable this recipe is. I added some roasted garlic and it was amazing!

  • Nova Powlowski

    The slow cooker makes this recipe so convenient. Perfect for a busy weeknight dinner.

  • Alan Wisozk

    My family really enjoyed this soup, even my picky eaters! I will definitely be making this again.

LEAVE A REVIEW

Please Rate