Crock Pot Potato Soup Recipe With Evaporated Milk

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CROCKPOT POTATO SOUP



Crockpot Potato Soup image

Creamy Crockpot Potato Soup recipe. Healthy potato soup in the slow cooker! Creamy and loaded, this simple potato soup tastes decadent but is good for you.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 8h

Number Of Ingredients 14

2 tablespoons unsalted butter*
1 small yellow onion (diced)
3 large carrots (scrubbed and diced)
2 pounds Yukon gold potatoes (peeled and cut into 1/2-inch chunks)
1 teaspoon Italian seasoning
1 teaspoon kosher salt (plus additional to taste)
1/4 teaspoon cayenne pepper
3-4 cups reduced-sodium chicken broth
1 (12-ounce) can 2% evaporated milk
3 tablespoons cornstarch
1 cup shredded sharp cheddar cheese (plus additional for serving)
1 cup nonfat plain Greek yogurt (plus additional for serving)
Cooked crumbled bacon
Chopped fresh chives

Steps:

  • Lightly coat a 6-quart or larger slow cooker with nonstick spray. In a large skillet, melt the butter over medium heat. Add the onion and sauté until softened, about 6 to 8 minutes, stirring frequently and adjusting the heat so that the onion does not crisp or turn dark brown. Add to the slow cooker.
  • To the slow cooker, add the carrots, potatoes, Italian seasoning, salt, cayenne, and 3 cups chicken broth. Stir to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the potatoes and carrots are completely tender.
  • While the vegetables cook, in a medium bowl, whisk together the evaporated milk and cornstarch until no lumps remain. During the last 30 minutes of cooking, add the cornstarch/milk mixture. Continue cooking for 30 additional minutes.
  • Just before serving, stir in the shredded cheddar and Greek yogurt. With a potato masher or large spoon, mash half of the potatoes directly in the slow cooker. The soup will continue to thicken as it cools. If you would like the soup to be thinner, add the remaining 1 cup chicken broth until you reach your desired consistency (warm up the broth first). Stir to combine, then season with salt and pepper to taste. Serve hot, topped with bacon, chives, and additional cheese/Greek yogurt as desired.

Nutrition Facts : ServingSize 1 of 4 (about 2 1/4 cups), Calories 418 kcal, Carbohydrate 81 g, Protein 21 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 37 mg, Fiber 7 g, Sugar 17 g

NO-FUSS POTATO SOUP



No-Fuss Potato Soup image

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

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

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

SLOW COOKER POTATO SOUP



Slow Cooker Potato Soup image

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

8 pounds potatoes, peeled and cubed
1 small onion, chopped
2 tablespoons butter
2 cubes chicken bouillon
2 tablespoons dried parsley
6 cups water
2 cups milk
½ cup all-purpose flour

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

CREAMY SLOW COOKER POTATO SOUP



Creamy Slow Cooker Potato Soup image

Hearty and creamy texture, all together!

Provided by Donna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 4h50m

Yield 4

Number Of Ingredients 11

3 cups peeled and cubed potatoes
½ cup chopped celery
½ cup chopped onion
1 cup chicken stock
1 teaspoon dried parsley
½ teaspoon salt
1 pinch ground black pepper
2 teaspoons all-purpose flour
1 ½ cups milk
½ (8 ounce) package cream cheese
1 cup chopped ham

Steps:

  • Place potatoes, celery, onion, chicken stock, and parsley into a slow cooker. Season with salt and black pepper. Set cooker on High, cover, and simmer until vegetables are tender, about 2 hours.
  • Whisk flour with milk in a bowl until smooth. Pour into slow cooker and stir until thickened. Cook on High for 2 more hours.
  • Mash potatoes in the slow cooker to your desired thickness and consistency; stir in cream cheese and cooked ham. Simmer soup until cream cheese has melted, soup is thick and creamy, and ham is heated through, 30 minutes to 1 hour.

Nutrition Facts : Calories 304 calories, Carbohydrate 30.3 g, Cholesterol 56.1 mg, Fat 14.8 g, Fiber 3.2 g, Protein 12.9 g, SaturatedFat 8.3 g, Sodium 1048.6 mg, Sugar 6.6 g

CROCK POT POTATO LEEK SOUP



Crock Pot Potato Leek Soup image

This recipe was originally taken from cdkitchen.com, but i adapted it and it was soo good I wanted to share it with all the folks at recipezaar! Hope you all like it as much as we do!

Provided by Pawsfurthought

Categories     Potato

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 14

6 potatoes, peeled and cubed
1 tablespoon parsley, chopped
5 cups water
2 leeks, chopped
1 tablespoon salt
pepper
2 onions, chopped
1/3 cup butter
1 carrot, sliced
13 ounces evaporated milk
1 stalk celery, sliced
4 chicken bouillon cubes
4 tablespoons bacon fat or 4 tablespoons chopped cooked bacon
chopped chives

Steps:

  • Place all ingredients except milk and chives in crockpot. Cover and cook on low for 10 to 12 hours or on high for 3 to 4 hours. Stir in evaporated milk during last hour. Serve topped with chopped chives.

Nutrition Facts : Calories 382, Fat 15.6, SaturatedFat 9.5, Cholesterol 45.2, Sodium 1993.3, Carbohydrate 52.7, Fiber 6.3, Sugar 5.5, Protein 10

CREAMY CROCK POT POTATO SOUP



Creamy Crock Pot Potato Soup image

Creamy soup with plenty of potatoes and veggies. Prepare it in the morning and come home to a hot meal.

Provided by skigb

Categories     Potato

Time 8h15m

Yield 8-10 serving(s)

Number Of Ingredients 14

4 cups water
4 tablespoons butter
1/2 cup onion, chopped
1/2 cup celery, diced
1 tablespoon parsley flakes
1 teaspoon lemon pepper
1 (13 ounce) can evaporated milk
12 ounces American cheese (cubed or shredded)
1 cup flour
2 large carrots, diced
8 large potatoes, cubed
4 chicken bouillon cubes
1 teaspoon garlic powder
6 ounces sour cream

Steps:

  • Combine water and flour in a jar and shake until mixed well.
  • In a 5-quart crock pot, combine all ingredients except sour cream, cheese and evaporated milk.
  • Cook on low 8 to 10 hours.
  • During the last hour of cooking, add evaporated milk, sour cream and cheese.
  • When final ingredients are melted it's ready to eat.

Nutrition Facts : Calories 662.9, Fat 25.3, SaturatedFat 15.5, Cholesterol 66.2, Sodium 930.8, Carbohydrate 89.2, Fiber 9.4, Sugar 4.8, Protein 22.1

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