Brendas Creamy Crockpot Potatoe Corn Soup Recipes

CORN POTATO SOUP FOR THE CROCK POT

Steps:

• Saute onion, celery, and bell pepper to translucent in the olive oil.
• Pour all ingredients except heavy cream and whole corn into crock pot.
• Cook on high for 4 hours.
• Blend 1/2 the ingredients in blender and pour back into crockpot.
• Add Heavy cream and whole sweet corn.
• Let warm for about 30 minutes.
• Serve and Enjoy.
• I will sometimes add cheese and or sour cream when serving if anyone.
• wants it.

CREAMY POTATO AND CORN SOUP

Steps:

• Mix potatoes, stock, cream cheese and Seasoning in 6-quart slow cooker. Cover.
• Cook 8 hours on LOW or 4 hours on HIGH, stirring in corn during the last 15 minutes of cooking.
• Stir in shredded cheese until smooth. Ladle into soup bowls. Garnish with additional shredded cheese, sliced green onions and crumbled bacon, if desired.

CREAMLESS CREAMY CORN SOUP

Steps:

• In a large saucepan, melt butter over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until softened, 5 to 7 minutes. Add flour, cayenne, and turmeric; cook 1 minute more. Add corn kernels and milk, broth, and 2 cups water. Bring to a boil, then reduce heat to medium-low and simmer until corn is tender, 8 to 10 minutes. Remove from heat; let cool slightly. Transfer mixture to a blender, working in batches if necessary, and purée until very smooth, 2 to 3 minutes. (Strain through a fine-mesh sieve, if desired, for the silkiest texture.) Refrigerate until cold, at least 4 hours or, in an airtight container, up to 3 days. Season with salt; serve.

SLOW COOKER CREAMY POTATO SOUP

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.

POTATOES AND CORN SOUP

Steps:

• In a large pot, place the potatoes, celery and leaves, and onion. Pour in enough water to cover. Bring to a boil. Remove the celery leaves, and stir in the bouillon cubes until dissolved. Mix in the corn. Reduce heat to medium-low, and cook 20 minutes, or until the potatoes are tender.
• Mix the chives into the pot, and continue cooking 5 minutes before serving.

SLOW COOKER CREAMY POTATO CORN SOUP

Steps:

• Place the yellow potatoes, corn, jalapenos, salt, cumin, oregano, ground coriander, and stock in a large slow cooker.
• Cook on low for 6-8 hours or on high for 4 hours.
• Prior to serving scoop out 6 cups of potatoes and place in a large bowl. Add the Almond Breeze and mash potatoes until almost smooth but still a bit chunky.
• Return to the pot along with the lime juice.
• Taste and add salt and extra stock if needed.