Cheesy Potato Soup Crockpot Recipe 47

EASY CHEESY CROCK POT POTATO SOUP (SLOW COOKER)

Steps:

• Put chicken broth, potatoes, salt and pepper in crock pot.
• Cook on high for 4 hours or until potatoes are soft.
• Mash the potatoes to desired consistency.
• Add milk and cheese and blend.
• Cook on high until cheese melts.

CHEESY POTATO SOUP CROCKPOT RECIPE - (4.7/5)

Steps:

• In 12-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper Cover; cook on Low heat setting 6 to 7 hours In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup. Increase heat setting to high Cover; cook about 30 minutes longer or until thickened Stir in cheese until well melted Crumble bacon; sprinkle over soup One cup fat-free half-and-half or milk can be substituted for the half-and-half Add 1/2 cup sliced carrot with the vegetables

CROCK POT CHEESY POTATO SOUP

Steps:

• Peel and cut your potatoes into cubes
• Dice about a half of a small onion until you have 1/2 cup
• Put potatoes and onion in your crock pot
• Add your chicken broth and water to your crock pot
• Cover and cook on low for 6-7 hours
• Mix together your flour, salt, pepper and milk.
• Pour mixture into your crock pot and turn the heat to high
• Cover and cook for an additional 20-30 minutes
• When the soup has thickened, add your cheese and stir together until the cheese melts
• Garnish with bacon and green onions

SLOW-COOKER CHEESY POTATO SOUP

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix potatoes, onion, celery, broth and water. Cover; cook on Low heat setting 6 to 8 hours.
• In small bowl, mix flour and half-and-half; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens.
• Stir in cheese until melted; stir in half of the bacon. Sprinkle individual servings with remaining bacon and the green onions.

CHEESY POTATO SLOW-COOKER SOUP

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Reserve 1/4 cup broth in small bowl; cover and refrigerate. In cooker, mix onions, potatoes and remaining broth.
• Cover; cook on Low heat setting 8 hours.
• Increase heat setting to High. In small bowl, beat cornstarch and reserved broth until smooth. Add to cooker; stir. Cover; heat to simmering, and cook 10 to 15 minutes longer or until thickened.
• Stir in cheese until well melted. Sprinkle servings of soup with green onions.

SLOW COOKER POTATO SOUP

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.

CREAMY SLOW COOKER POTATO CHEESE SOUP

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.

CHEESY HAM AND POTATO SOUP RECIPE

Steps:

• In a large stock pot combine potatoes, onion, carrots, peas, ham and chicken broth
• Bring to a boil, lower heat to medium, and let cook until potatoes are soft (about 15-20 minutes).
• Add salt and pepper to taste.
• In a small saucepan, melt butter over medium-low heat.
• Whisk in the flour and continue to stir constantly until the mixture thickens (about 1-2 minutes).
• Slowly add the milk to the butter/flour mixture, stirring the entire time so that you don't get any lumps. Continue to stir until the mixture thickens once again (takes about 3-5 minutes).
• Add in the cheese to the butter/flour/milk mixture and stir until it's completely melted.
• Pour the cheese mixture into the stock pot with the vegetables and ham and stir until completely incorporated. It will get thicker as it cools.

HOMEMADE CHEESY POTATO SOUP

Steps:

• Melt butter in a Dutch oven over medium-high heat. Add onion; cook and stir until tender, 5 minutes. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15 minutes. Stir in the milk, soup, garlic salt and pepper; heat until warmed through. Add cheese; stir until cheese is melted. Sprinkle with parsley.

EASY CHEESY POTATO SOUP

Steps:

• In a large Pot put the water, boullin, and onion.
• Cover and cook on medium heat for 20 minutes.
• Then add the potatoes and frozen vegetables (I diced mine very small with a food chopper).
• Cover and cook on medium for another 20 minutes.
• Then turn down the heat to low and add the soup, milk and cheeses (cut into small chunks).
• Stir until the cheese is melted.
• Either simmer on low or pour into a crockpot on low for up to 4 hours.