SLOW COOKER POTATO SOUP
Excellent soup for cold nights; goes very well with cornbread.
Provided by TJACKSON
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 8h
Yield 8
Number Of Ingredients 8
Steps:
- Place the potatoes, onion, butter, chicken bouillon cubes, parsley and water into a slow cooker. Set on low and let cook for 6 to 8 hours.
- At least half an hour before serving, stir together the milk and flour until no lumps remain, and mix into the soup. Cook for 30 minutes or until the soup is thickened.
Nutrition Facts : Calories 442.7 calories, Carbohydrate 91.9 g, Cholesterol 12.7 mg, Fat 4.7 g, Fiber 7.8 g, Protein 10.2 g, SaturatedFat 2.7 g, Sodium 381.8 mg, Sugar 6.8 g
SLOW COOKER HEARTY POTATO SOUP
This is another comforting soup recipe I like to make in the slow cooker. Recipe is adapted from Southern Living. Sometimes I like to add some cooked crispy bacon to the crock pot during the last few minutes.
Provided by CookingONTheSide
Categories Potato
Time 3h15m
Yield 8 1/2 cups, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 8 ingredients in a 4 1/2 quart slow cooker.
- Cook, covered, at high 5-6 hours or until vegetables are tender.
- Stir together flour and half-and-half; stir into soup.
- Cover and cook 30 minutes or until thoroughly heated.
- Season with additional salt and pepper, to taste.
CREAMY SLOW COOKER POTATO CHEESE SOUP
Soup for a crowd made in my 6 1/2 quart slow cooker. Hearty and flavorful. Serve with corn bread or your favorite crusty bread and a salad or other vegetable. For a 3 quart slow cooker, halve all ingredient amounts.
Provided by KATHYB
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 5h30m
Yield 18
Number Of Ingredients 15
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.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 26.6 g, Cholesterol 14.9 mg, Fat 5.2 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 3.2 g, Sodium 320.3 mg, Sugar 2.4 g
SLOW COOKER LOADED POTATO SOUP
Thick, creamy potato soup with cheese, bacon, and sour cream. All the fixings. The way momma always made it but slow cooker style!
Provided by Mallory
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 6h30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Cook on High until potatoes are tender, about 4 hours.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and wipe out most of the grease from the skillet.
- Puree potatoes in the slow cooker with an immersion blender until smooth. Add 1/2 cup Cheddar cheese and 1/2 of the cooked bacon, set temperature to Low, and cook for 1 to 2 hours.
- Melt butter in the skillet over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add heavy cream and sour cream and whisk until thickened. Pour into the slow cooker and cook on Low for 1 more hour.
- Ladle into bowls and garnish with remaining bacon, remaining Cheddar, sour cream, and scallions.
Nutrition Facts : Calories 647.3 calories, Carbohydrate 50.3 g, Cholesterol 137.2 mg, Fat 42.2 g, Fiber 3.7 g, Protein 19.2 g, SaturatedFat 24.1 g, Sodium 1087.7 mg, Sugar 3.4 g
SLOW COOKER HEARTY STEAK & TATER SOUP
Make and share this Slow Cooker Hearty Steak & Tater Soup recipe from Food.com.
Provided by DoryJean54
Categories Vegetable
Time 9h30m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Cut beef into 1x1/4" pieces.
- In a non stick pan add 1T. olive oil add beef & fry until lightly browned, add onions & garlic & continue frying until all juices have evaporated.
- In 5 quart slow cooker add beef & remaining ingredients except water and flour.
- Cover;cook on Low heat setting 8 to 9 hours.
- Mix water and flour in a small bowl;gradually stir into soup until blended. Increase heat setting to High.
- Cover;cook about 30 minutes or until slightly thickened.
Nutrition Facts : Calories 224, Fat 9.4, SaturatedFat 2.9, Cholesterol 34, Sodium 1496.8, Carbohydrate 18.2, Fiber 2.5, Sugar 2.1, Protein 17.2
EASY SLOW-COOKER POTATO SOUP
This hearty slow-cooker potato soup tastes just like a loaded baked potato. Add the ingredients before heading to work in the morning for a quick and easy supper. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 6h5m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 294 calories, Fat 18g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 711mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.
SLOW COOKER POTATO SOUP
Make and share this Slow Cooker Potato Soup recipe from Food.com.
Provided by Erv Kosch
Categories Potato
Time 6h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Place all the ingredients except the milk into a slow cooker for 4-6 hours on low.
- Add warm milk 30 minutes before serving. Cold milk will stop the cooking process and delay meal. Do not add sooner because the milk may curdle.
- To thicken soup, add instant potato flakes to taste. You may use potato pearls but you will have to stir the soup a lot more to get the pearls to desolve.
Nutrition Facts : Calories 361.7, Fat 25.3, SaturatedFat 15.8, Cholesterol 72.8, Sodium 564.6, Carbohydrate 28.1, Fiber 3.4, Sugar 1.7, Protein 7.2
SIMPLE SLOW COOKER POTATO SOUP
Searching through some of the marvelous slow cooker Potato Soup / Chowder recipes here, I had three criteria: to used up the potatoes from our CSA share, use ingredients I had on hand, and appeal to my wife and me. Starting with stacylu's Crock-Pot Potato Chowder (http://www.food.com/recipe/crock-pot-potato-chowder-50144) as a base, then using a few of Battle in Seattle's Baked Potato Soup (http://www.food.com/recipe/baked-potato-soup-289260) seasoning sensibilities, I revised quantities and worked out a flavor profile to suit us. Here is my final product which I call Simple Slow Cooker Potato Soup.
Provided by FSCosta
Categories Chowders
Time 8h25m
Yield 4 quarts, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Spray the slow cooker, at least 4 quarts in size, with non-stick spray.
- Place all the ingredients, except the cream cheese, into the slow cooker.
- Mix thoroughly before starting the slow cooker.
- Cook on low for 8 - 9 hours.
- Blend the final product. (I use a hand blender.).
- Fold in the cream cheese just before serving.
- Note: I did not peel the potatoes, liking the nutrition of the skin, not minding the darker flecks in the soup.
- Note: I add no salt, since there was plenty of sodium from the condensed soup, broth, and turkey bacon, even with the low sodium varieties.
- Note: I did not prepare the turkey bacon except to dice it, and I used UNCURED because that is how the turkey bacon we get at our supermarket comes.
- Note: 12 potatoes makes a much thinner soup whereas 18 makes a stew with a mashed potato-like consistency.
Nutrition Facts : Calories 258.9, Fat 6, SaturatedFat 3, Cholesterol 19.5, Sodium 110.3, Carbohydrate 46.7, Fiber 4.5, Sugar 3.1, Protein 6.2
ONE MORE SLOW COOKER POTATO SOUP
From Slow Roasted Italian, this one is a little different from the others on here with a rich creamy goodness for those Fall Days. Easy to make, creamy, thick and packing all the delicious flavors of a fully loaded baked potato!
Provided by Bonnie G 2
Categories Potato
Time 4h40m
Yield 1 Crockpot, 6 serving(s)
Number Of Ingredients 11
Steps:
- Add diced potatoes, diced onion, minced garlic, bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on low or on high for 3-4 hours, until the potatoes are fork tender.
- Once the soup has cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the evaporated milk or heavy cream, depends which one you are using. Whisk the flour mixture until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally.
- Immediately add the milk-flour mixture to the slow cooker and stir to combine.
- Using a potato masher, mash about 3/4 of the potatoes.
- Stir in the shredded cheddar cheese and sour cream. Stir well, until fully combined and creamy. Taste for seasoning, add salt and pepper to taste. Continue cooking the soup on low for 30 minutes or on high for 15 minutes.
- COOK'S NOTES.
- If the soup is too thick, add more chicken broth.
- Serve warm, garnished with bacon, cheese and sour cream.
- The soup can be refrigerated for up to 3 days.
- OPTIONAL TOPPINGS: optional toppings: chives, extra shredded cheddar cheese and bacon.
- NOTES:.
- You can use evaporated canned milk, or for even a richer texture, you can use half and half or heavy cream.
- You can freeze the soup if you want, preferably BEFORE you add the cream or evaporated milk. When you decide to serve it, thaw, add it back to the slow cooker, or to a large pot on the stove pot and mix in the milk mixture, cheese and sour cream.
Nutrition Facts : Calories 556.8, Fat 31, SaturatedFat 17.5, Cholesterol 91, Sodium 985, Carbohydrate 45.4, Fiber 3.4, Sugar 2.7, Protein 24.7
HEARTY BAKED POTATO SOUP
I got this recipe from my aunt, a great cook. Topped with bacon, cheese and chives, this soup tastes just like a loaded baked potato! My husband and I love to hunker down with bowls of it on chilly nights. - Molly Seidel, Edgewood, NM
Provided by Taste of Home
Time 6h25m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 11
Steps:
- Place first seven ingredients in a 6-qt. slow cooker. Cook, covered, on low until potatoes are very tender, 6-8 hours., Mash potatoes slightly to break up and thicken soup. Add 1 cup cheese, cream and chives; heat through, stirring until blended. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 310 calories, Fat 11g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 906mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 5g fiber), Protein 9g protein.
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