This is what I make on grocery shopping nights since it is easy to prepare and is very tasty. I generally double the recipe since my family loves it so much. Don't forget the garlic bread!

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Using a large saucepan, brown onion in butter.

    Advertisement
  • Add potatoes, carrots, green peppers, sausage, water, salt and pepper. Cook on low, for about 45 minutes or until the potatoes are creamy.

  • Add milk and cook until heated through and then add instant potato flakes. If you want a creamy potato soup add a 1/2 cup potato flakes, or if you want your soup thick like stew add 1 cup of potato flakes.

  • Let soup sit for approximately 5 minutes in order to thicken and then serve.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

578.1 calories; 18.4 g protein; 38.2 g carbohydrates; 62.7 mg cholesterol; 1326 mg sodium. Full Nutrition

Reviews (100)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/10/2004
I took this recipe which sounded wonderful and added a few things and changed others.First off I cooked a fair amount of onions and celery in butter than added ground italian sausage and cooked that all together. Seasoning with salt pepper and garlic. I also used chicken broth instead of water (which in my opinion makes any soup better than using "just" water). I then let my diced potatoes simmer until mushy adding milk letting that warm up then adding corn and green beans and then the potatoe flakes. I love it...reminds me of the sausage/potatoe soup at Olive Garden Read More
(61)

Most helpful critical review

Rating: 2 stars
01/25/2004
This was very dissapointing. The potato flakes sounded like a great idea but gave the soup an unpleasant texture. The flavor was bland and uninspiring. I will not be making this soup again. Read More
(8)
125 Ratings
  • 5 star values: 81
  • 4 star values: 33
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
01/09/2004
I took this recipe which sounded wonderful and added a few things and changed others.First off I cooked a fair amount of onions and celery in butter than added ground italian sausage and cooked that all together. Seasoning with salt pepper and garlic. I also used chicken broth instead of water (which in my opinion makes any soup better than using "just" water). I then let my diced potatoes simmer until mushy adding milk letting that warm up then adding corn and green beans and then the potatoe flakes. I love it...reminds me of the sausage/potatoe soup at Olive Garden Read More
(61)
Rating: 4 stars
01/13/2004
I found this recipe just in time - yesterday was our first really chilly day since summer and this was perfect for dinner! I made this with a little more veggies (3 large fresh carrots and 3 stalks of celery along with the onion) so I increased the liquid to 1 can of chicken broth & a can & a half of water (with 1 teaspoon of Cajun seasoning for extra flavor) - so then I had to increase the potato flakes to 1-1/2 cups! I used about 5 cups of red potatoes (skin on) and added my chunked-up smoked sausage to the veggies to brown it a little. I ended up with a great big pot of yummy stick-to-your-ribs coziness in a bowl. Really good with warm french bread from our grocery store bakery. We'll be making this often during the winter ahead! Read More
(48)
Rating: 5 stars
01/09/2004
A diffinate 5 star recipe. I did make a few changes by sauting celery with the onion. I did not have potato flakes so grated a raw potato and put it in with the cubed potatoes. I used Hillshire kielbasa which the taste did not over power the rest of the ingredients. The results were super. Oh, I made a little white sauce using melted margarine, flour and adding a little cream. I needed a little thickener since I had no potato flakes. This recipe is now one of our favorite soups. Thanks. Read More
(34)
Advertisement
Rating: 5 stars
01/09/2004
This was great--I'm always reluctant to try new recipes but this was really tasty and really easy. I only used a half onion used about a cup of sliced fresh carrots instead of frozen and didn't have any green pepper so I excluded that. I threw everything (I didn't saute anything) except the potato flakes and milk into the slow cooker on high for 4 hours--with enough water to cover everything and added the milk and flakes in the last few minutes. I also used turkey kielbasa to be a bit healthier and left the skins on the potatoes--healthier and faster. IT WAS GREAT!! And it freezes well too. THANKS! Read More
(23)
Rating: 4 stars
01/09/2004
This soup turns out great though I did make some changes based on my taste preferences. I used celery instead of onions fresh carrots instead of frozen and broth instead of water. I also used turkey sausage to lighten up the recipe some and I didnt use any margarine just cooking spray. Also added a little shredded reduced fat cheddar for flavor. Yum! I think anyone could play with this recipe to make it the perfect winter soup for your own taste! Read More
(19)
Rating: 5 stars
01/09/2004
Really good soup! WE all loved it!! I didn't bother with the frozen carrots just chopped 1 cup worth. Also 1-2 minutes before I was to add the milk I added apprx 10oz of Velveeta cheese and when it started to "melt " I mixed in the milk. When the cheese was all melted I added 1/2 cup potato flakes. This gave it a creamy/cheesy soup! Love it! Thanks Deirdre! Read More
(15)
Advertisement
Rating: 2 stars
01/25/2004
This was very dissapointing. The potato flakes sounded like a great idea but gave the soup an unpleasant texture. The flavor was bland and uninspiring. I will not be making this soup again. Read More
(8)
Rating: 4 stars
01/29/2004
My changes require this to be called "Not so quick Potato Chowder" but it is delicious!! I sauteed 3 stalks of celery along with 3 cloves of garlic with the onions and used fresh diced carrots. There was a LOT of chopping going on! I used chicken broth instead of water and omitted the salt. I also added a smidge of ground habenaro pepper for some zip. Next time I will use just 1/4 cup butter (not margarine) for the sauteing. We just had it for lunch on a VERY COLD New England afternoon. Read More
(7)
Rating: 4 stars
09/11/2003
I could tell this recipe would be a little bland for us so I added some spice. It was tasty but we prefer the Absolutely Ultimate Potato Soup recipe. Though this recipe was definitely easier! Read More
(6)