Crockpotnofusspotatosoup Recipes

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NO-FUSS POTATO SOUP

For a busy-day supper, my family loves to have big steaming, delicious bowls of this soup, along with fresh bread from our bread machine. -Dotty Egge, Pelican Rapids, Minnesota

Provided by Taste of Home

Categories     Dinner     Lunch

Time 7h45m

Yield 10 servings (about 3 quarts).

Number Of Ingredients 12



No-Fuss Potato Soup image

Steps:

  • In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 7-8 hours or until the vegetables are tender. , Add milk and parsley. Cover and cook 30 minutes longer or until heated through. Garnish with chives if desired.

Nutrition Facts : Calories 190 calories, Fat 7g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 827mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

6 cups cubed peeled potatoes
5 cups water
2 cups chopped onions
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter, cubed
4 teaspoons chicken bouillon granules or 2 vegetable bouillon cubes
2 teaspoons salt
1/4 teaspoon pepper
1 can (12 ounces) evaporated milk
3 tablespoons minced fresh parsley
Minced chives, optional

SLOW COOKER BAKED POTATOES

A super easy way to bake potatoes without heating up the kitchen.

Provided by Nurse Ellen so not a

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 4h40m

Yield 4

Number Of Ingredients 4



Slow Cooker Baked Potatoes image

Steps:

  • Prick the potatoes with a fork several times, then rub potatoes with olive oil, sprinkle with salt, and wrap tightly in foil. Place the potatoes into a slow cooker, cover, and cook on High for 4 1/2 to 5 hours, or on Low for 7 1/2 to 8 hours until tender.

Nutrition Facts : Calories 254.3 calories, Carbohydrate 51.2 g, Fat 3.6 g, Fiber 3.7 g, Protein 6.1 g, SaturatedFat 0.5 g, Sodium 114.2 mg, Sugar 1.8 g

4 baking potatoes, well scrubbed
1 tablespoon extra virgin olive oil
kosher salt to taste
4 sheets aluminum foil

SLOW-COOKER FRUIT COMPOTE

Provided by Food Network

Categories     dessert

Time 8h5m

Yield 10 servings

Number Of Ingredients 7



Slow-Cooker Fruit Compote image

Steps:

  • Combine the peaches, cider, cranberries, sugar, apples, cinnamon stick and lemon juice in a 4-quart slow cooker. Cover and cook on low for 8 hours. Remove the cinnamon stick and serve warm.

One 16-ounce package frozen peaches
1 cup apple cider
1 cup dried cranberries
1/4 cup brown sugar
2 apples, Granny Smith or your favorite, cored and sliced
1 cinnamon stick
1 lemon, juiced

CROCK POT NO-FUSS POTATO SOUP

I made this last night. Found the recipe in my Fix It & Forget It cookbook. Everyone loved it. Sooo Easy and so good. My husband loved it so much he took leftovers to work. He is not a soup eater. That says a lot. Any potato will work. I used red potato's.

Provided by children from A to Z

Categories     Potato

Time 7h30m

Yield 6-7 serving(s)

Number Of Ingredients 12



Crock Pot No-Fuss Potato Soup image

Steps:

  • Combine all ingredients except milk, parsley, and cheese in slow cooker.
  • Cover. Cook on high 7-8 hours, or until vegetables are tender.
  • Stir in milk and parsley.
  • Stir in cheese until it melts.
  • Heat thoroughly.

Nutrition Facts : Calories 443, Fat 24.8, SaturatedFat 12, Cholesterol 56.3, Sodium 1435.1, Carbohydrate 39.4, Fiber 4.5, Sugar 4.5, Protein 17.3

6 cups potatoes, diced
5 cups water
2 cups diced onions
1/2 cup diced celery
1/2 cup chopped carrot
1/4 cup margarine or 1/4 cup butter
4 teaspoons chicken bouillon granules
2 teaspoons salt
1/4 teaspoon pepper
12 ounces evaporated milk
3 tablespoons chopped fresh parsley
8 ounces shredded cheddar cheese or 8 ounces colby cheese

CROCK POT POTATO SOUP

Make and share this Crock Pot Potato Soup recipe from Food.com.

Provided by Northern_Reflectionz

Categories     Potato

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 9



Crock Pot Potato Soup image

Steps:

  • Place potatoes, onion, butter, bouillon, parsley and water in crock pot.
  • Cook 6-8 hours on low heat.
  • 1/2 hour prior to serving add milk and flour mixture, turn on high and allow to thicken.
  • NOTE: if desired, add grated cheese or velveeta, and use evaporated milk instead of regular for a Cheese potato soup.

Nutrition Facts : Calories 268.3, Fat 5.4, SaturatedFat 3.3, Cholesterol 16.2, Sodium 70.5, Carbohydrate 48.6, Fiber 5.4, Sugar 2.9, Protein 7.5

4 potatoes, cubed
1 onion, chopped
1 tablespoon butter
1 chicken bouillon cube
1 tablespoon parsley, chopped
3 cups water
1 cup milk
1/4 cup flour (mixed with small amount of water)
salt

SLOW COOKER FRUIT COMPOTE

I use canned goods and my slow cooker to whip up an old-fashioned treat that's loaded with sweet fruits. It makes a cozy dessert or even a change-of-pace side dish for large parties. -Mary Ann Jonns, Midlothian, Illinois

Provided by Taste of Home

Categories     Desserts

Time 2h10m

Yield 18 servings.

Number Of Ingredients 5



Slow Cooker Fruit Compote image

Steps:

  • In a 5-qt. slow cooker, combine the peaches, pears, pineapple and apricots. Top with pie filling. Cover and cook on high for 2 hours or until heated through. Serve with a slotted spoon.

Nutrition Facts : Calories 190 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 18mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 3g fiber), Protein 1g protein.

2 cans (29 ounces each) sliced peaches, drained
2 cans (29 ounces each) pear halves, drained and sliced
1 can (20 ounces) pineapple chunks, drained
1 can (15-1/4 ounces) apricot halves, drained and sliced
1 can (21 ounces) cherry pie filling

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