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Homemade Potato Soup

Homemade Potato Soup

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This is a old family favorite that I have updated. I have used white potatoes, red potatoes with skins on, and sweet potatoes, and substituted mushrooms for the carrots. It's a very versatile recipe.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 640 mg
  • 26%

Based on a 2,000 calorie diet


  1. In a slow cooker, place the potatoes, onions, carrot, celery, oil-packed garlic, and bouillon cubes. Pour in the water, and season with parsley, herb seasoning blend, and Italian seasoning.
  2. Cover slow cooker, and cook soup 3 to 4 hours on High, or 10 to 12 hours on Low. Stir in soy milk during the final 30 minutes of cook time.
  3. Place broccoli over boiling water in a pot fitted with a steamer basket, and steam 5 minutes, or until tender but firm. Spoon into the soup to serve.
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This was pretty good soup. The flavor was quite good, but could have used something more. I wonder about adding cheese to it? Also, I added flour to thicken it, because it was not very creamy, as I tend to like.


I used Mrs. Dash for the non-salt seasoning and it was very strong. My kids were not real fond of it and I really wasn't either.


Excellent. Minimal changes; I don't typically measure seasonings in soup...I used 2% instead of soy milk...and I did not add broccoli, I was looking for a more traditional soup so I did add about six slices of browned and crumbled bacon (more for my man's tastes than mine I guess). Served with toast, super simple.