NIKKI'S CREAMY CROCK POT POTATO SOUP
This recipe is well worth the list of ingredients. Most are items you already have around the kitchen.
Provided by Nikki
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 3h40m
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 428.8 calories, Carbohydrate 42.5 g, Cholesterol 61.4 mg, Fat 23.5 g, Fiber 3.4 g, Protein 13.7 g, SaturatedFat 13.9 g, Sodium 1365.6 mg, Sugar 9.1 g
THE BEST CROCK-POT POTATO SOUP
Your house will smell amazing with this Crock-Pot potato soup. The slow cooker makes this meal super-easy: Just dice a few fresh ingredients, pop 'em into the Crock-Pot, and wait for the magic to happen . . . It's literally comfort in a bowl.
Provided by Zina Harrington
Categories Crock Pot Recipes
Time 6h10m
Number Of Ingredients 15
Steps:
- Dice the red potatoes, the red or yellow onion, and the celery. Dice the green onion bulbs, then dice the green onion tops and reserve the green garnish for later. Add the potatoes to your slow cooker then top with the diced veggies, ham, spices, and chicken broth. Cook on low for 6-8 hours or on high for 4-6 hours.
- An hour before serving, prep the roux by warming the milk and whisking in the flour until lump-free. Slowly stir in the roux and turn your Crock-Pot on high. Cook for an additional 30-60 minutes until the broth is simmering. (It must be bubbling for the flour to have a thickening effect.)
- Serve this soon-to-be family favorite with some loaded baked potato toppings - sour cream, shredded cheddar cheese, and bacon crumbles topped with a dash of "love" (sprinkle on some chopped scallions). ENJOY!
Nutrition Facts : Calories 207 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1271 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
SLOW COOKER ZUCCHINI SOUP
This is great as thick soup served with French bread or served over rice or noodles. Better the next day!
Provided by JENNIFER0320
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 4h45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix celery into cooked sausage; cook and stir until celery is softened, about 10 minutes.
- Combine sausage mixture, zucchini, tomatoes, bell peppers, onion, salt, sugar, oregano, Italian seasoning, basil, and garlic powder in a slow cooker.
- Cook on Low for 4 to 6 hours. Garnish each serving with 1 tablespoon Parmesan cheese.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 25.8 g, Cholesterol 49 mg, Fat 23.6 g, Fiber 6.3 g, Protein 21.8 g, SaturatedFat 8.5 g, Sodium 2218.3 mg, Sugar 13 g
CROCK POT CHICKEN CORN SOUP
Make and share this Crock Pot Chicken Corn Soup recipe from Food.com.
Provided by Audrey M
Categories Stocks
Time 8h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse chicken and pat dry with paper towels; set aside.
- In a 4 quart crock pot, combine onion, carrots, celery, potatoe, and 3 Tablespoons of the parsley.
- Add chicken, then pour in tomato sauce and broth.
- Cover and cook at low setting for 7 to 8 hours. Chicken and potatoes should be tender when pierced with a fork.
- Lift out chicken and place on cutting board to cool to touch.
- Next, skim and sicard fat from broth mixture. Stir in corn and turn crock pot to high heat. Cover and cook for additional 15 minutes.
- Once chicken is cool, dicard bone and skin. Tear chicken into bite size pieces.
- Return chicken to crock pot and sliced zucchini to broth; cover and cook until zucchini is tender (about 10 to 15 minutes).
- Season soup with salt and pepper.
- Before serving, sprinkle the remaining 1 Tablespoon of parsley on top of soup.
CROCK POT CREAMY POTATO SOUP
I love cooking in the crock pot, and this is a compilation of a couple recipes (on the stove and crock pot mixtures) I saw on this website. I used dill weed from one because I am a huge fan. You don't have to use it if that's not your thing. It gives it a great flavor, though. Enjoy!
Provided by Laura Ham
Categories < 4 Hours
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 379.7, Fat 23.2, SaturatedFat 12.4, Cholesterol 69.4, Sodium 1795.9, Carbohydrate 34.1, Fiber 3.4, Sugar 4.5, Protein 10.2
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