Creamy Crockpot Potato Soup Sp5 Recipes

Steps:

• Place potatoes, celery, onion, chicken stock, and parsley into a slow cooker. Season with salt and black pepper. Set cooker on High, cover, and simmer until vegetables are tender, about 2 hours.
• Whisk flour with milk in a bowl until smooth. Pour into slow cooker and stir until thickened. Cook on High for 2 more hours.
• Mash potatoes in the slow cooker to your desired thickness and consistency; stir in cream cheese and cooked ham. Simmer soup until cream cheese has melted, soup is thick and creamy, and ham is heated through, 30 minutes to 1 hour.

Steps:

• Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
• Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
• In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

Steps:

• Combine water and flour in a jar and shake until mixed well.
• In a 5-quart crock pot, combine all ingredients except sour cream, cheese and evaporated milk.
• Cook on low 8 to 10 hours.
• During the last hour of cooking, add evaporated milk, sour cream and cheese.
• When final ingredients are melted it's ready to eat.

Steps:

• Place potatoes, carrots, dill weed, butter, salt, pepper, and enough water to cover it all in a crock pot. Cover and cook on high 2-3 hours until potatoes and carrots are soft but not mushy. My crockpot cooks very hot on high, so it usually only takes it 2 hours.
• Mix milk with flour in separate bowl and then add to crock pot. Add can of soup and cream cheese. Mix well. Stir until smooth consistency and leave in crock pot on low another 20-30 minutes or until smooth and warm.
• Serve topped with cheddar cheese and bacon bits if desired.

Steps:

• Preheat a large slow cooker by turning it to the High setting and covering with the lid.
• Place the cut-up potatoes in a microwave safe bowl, and microwave on High for about 8 minutes, until the potatoes are cooked and steaming hot.
• While the potatoes are cooking, place the butter in the preheated slow cooker, and cook and stir the onions and garlic for about 5 minutes, until the onions turn golden. Stir in 1/2 cup of milk, and whisk in the flour until smooth. Gradually whisk in the remaining 3 cups of milk, and let the mixture come to a simmer in the slow cooker. Simmer for about 10 minutes, until the soup begins to thicken.
• Stir in the hot cooked potatoes, crumbled bacon, sour cream, Cheddar cheese, Parmesan cheese, seasoned salt, parsley, red pepper flakes, celery salt, and dried basil. Stir to mix the soup well, reduce the slow cooker setting to Low, cover, and cook for 3 hours, stirring occasionally. Sprinkle with chives and serve.

Steps:

• Bring chicken broth to a boil, then add hash browns. Boil for 10 minutes, then add soup and cheese. Stir until dissolved. Add bacon pieces to each bowl.

Steps:

• Melt butter in a large saucepan over medium heat. Cook onion in butter until translucent. Stir in flour until smooth, then gradually stir in 2 cups water, carrots, celery, garlic, salt, and pepper. Heat through, then stir in milk. Dissolve chicken base in 1 cup warm water, and pour into vegetable mixture.
• Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot.
• Cover, and cook 5 hours on High, or 8 hours on Low.
• Remove bay leaf. Puree about 4 cups of the soup in a blender or food processor, and then stir pureed soup into contents of slow cooker. Stir in cheese and bacon until cheese is melted.

Steps:

• Cook the first 8 ingredients in the crock pot on high for 3-4 hours or until the potatoes are tender when tested with a fork.
• Add to the soup an easy-roux made of 1/2 cup flour shaken vigerously in a mason jar with 1 cup of the half and half,( you may also in addition to shaking this mixture whisk it in order to smooth out all the lumps), the other cup of half and half and the cheese. Continue cooking the soup for another 30 minutes.
• To achieve a smooth consistency, mash the potatoes in the crock pot, adding some extra half and half or broth if needed. You may also put the soup in a blender afterward in order to have a creamier texture if desired. Some portion of the potatoes may be kept in their present whole state for the varied effect which is also great!
• Serve hot and garnish with fresh parsley or other fresh herbs and side-toppings like coursley shredded parmesan and cheddar cheese, sour cream or plain yogurt and chopped fresh chives. Chopped crisp bacon also makes a nice meat-lovers' topping! Enjoy! Note: the 30-minute prep time really depends on how long it takes to get the potatoes, onion and garlic chopped and whether or not you choose to leave the potato skins on !

Steps:

• In a 4- or 5-qt. slow cooker, combine broth, potatoes, onion, garlic and pepper. Cook, covered, on low 6-8 hours or until vegetables are tender., Mash potatoes to desired consistency. Whisk in cream cheese until melted. Stir in half-and-half. Cook, covered, until heated through, 5-10 minutes longer. Serve with cheese and, if desired, bacon and green onions.

Steps:

• In a large pot, empty both cans of soup. Fill one of the cans with water and empty into the pot. Stir well, put a lid on and simmer on low/medium heat.
• In a regular sized frying pan over medium/high heat , heat up the 1 cup of vegetable oil. Place about half of the chicken thighs in the heated oil and brown on both sides. (You don't have to cook the chicken all the way, just brown on both sides because the chicken will cook the rest of the way in the soup) Place browned chicken in the soup mixture. Repeat until all the chicken is browned.
• Cook the chicken in the soup pot for 1 1/2 hours on low heat with the lid on stirring every 20 minutes.
• After 1 1/2 hours, add Simply Potatoes Diced Potatoes and cook on low for an additional 30 minutes.

Steps:

• Place potatoes and onion in a 6-qt. slow cooker; add broth, garlic, salt and pepper. Cook, covered, on low 8-10 hours or until potatoes are tender., Mash potatoes to desired consistency. Stir in cream cheese, cream and butter. Cook, covered, 15 minutes longer or until heated through., Just before serving, whisk soup to combine. Top servings with bacon, cheese and chives.

Steps:

• Combine 5 cups water, potatoes, onion, celery, butter, bouillon cubes, salt, pepper, and garlic powder in a slow cooker. Cook until vegetables are tender, on Low for 8 to 9 hours or on High, about 6 hours.
• Mix cold water and cornstarch together in a small bowl. Stir 1/2 of the cornstarch mixture, heavy cream, and evaporated milk into the soup and cook for 1 more hour until thickened, adding more of the cornstarch mixture if desired for consistency. Top with chives before serving.