CROCKPOT POTATO SOUP
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
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
LOADED BAKED POTATO SOUP (CHILI'S COPYCAT RECIPE) RECIPE - (3.7/5)
Provided by á-40713
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F and bake the potatoes for 1 hour or until done. Remove potatoes from oven to cool. As potatoes cool, prepare soup by melting butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer 5 minutes. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size. Add chopped baked potato and half-and-half to the saucepan. Bring soup back to a boil, then reduce heat and simmer for 15 minutes or until thick. Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.
SLOW COOKER CREAMY POTATO SOUP
This is a very rich and creamy soup. A great family favorite. It may be cooked on the stove or in a slow cooker. Garnish with chives, if desired.
Provided by ROZANRENEE
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 7h
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 552.6 calories, Carbohydrate 74.2 g, Cholesterol 59.2 mg, Fat 19.3 g, Fiber 7.4 g, Protein 22 g, SaturatedFat 10.3 g, Sodium 1151.3 mg, Sugar 9.9 g
MEAT AND POTATO CHILI SOUP
This came out of a magazine several years ago. Again, I have modified it to suit my family's taste. It is a soup, which has the taste of chili. Wonderful on those cold days of winter. It also can be put into a crockpot and cooked until potatoes are tender.
Provided by Jellyqueen
Categories Potato
Time 1h45m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in Dutch oven over med.
- -highheat.
- Add meat and onion; cook 5 tp 6 minutes or until meat is browned, stirring frequently.
- Drain.
- Add all remaining chili ingredients, except potatoes.
- Leave hot peppers whole.
- Reduce heat to med; cover and cook 40 to 50 minutes or until meat is tender, stirring occasionally.
- Stir in potatoes; cook 15 t0 20 minutes or until potatoes are tender.
- Remove bay leaf and hot peppers.
- To serve, ladle chili into bowls; top each with a dollop of sour cream and/or horseradish.
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 Potato Soup
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 POTATO-BACON SOUP
Comfort food at its best! Perfect in a mug by the fireplace or served up in your best china on Christmas Eve. This slow cooker potato-bacon soup is a crowd pleaser. I made up this recipe when I had friends coming over on a cold night and they all loved it. I promised to share my recipe, so here it is. Enjoy!
Provided by meyer
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 6h30m
Yield 10
Number Of Ingredients 9
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve drippings in the pan. Crumble 6 strips of bacon, saving 3 for garnish.
- Heat bacon drippings over medium-high heat. Cook onion in the hot drippings until soft, about 5 minutes.
- Transfer potatoes, crumbled bacon, onions, and garlic powder to a slow cooker. Pour broth over the top. Cook on Low until potatoes are tender, about 6 hours.
- Whisk half-and-half and flour together in a bowl. Add to the slow cooker and whisk to mash up some of the potatoes. Stir in 3 cups of Cheddar-Monterey Jack cheese blend. Mix until cheese is melted and fully incorporated.
- Crumble remaining bacon. Top with remaining cheese, crumbled bacon, and chives before serving.
Nutrition Facts : Calories 380.2 calories, Carbohydrate 35.2 g, Cholesterol 59.5 mg, Fat 19.8 g, Fiber 4.1 g, Protein 16.2 g, SaturatedFat 12.5 g, Sodium 580.6 mg, Sugar 3.2 g
CROCK POT POTATO SOUP WITH CHILIES AND CHEESE
This soup is so easy to put together and it is really nice meal to come home to after work. Easy and delicious - what more could one ask for? Serve with flour tortillas for dipping and shredded cheese of your choice to top. If you are not too concerned about the fat content you can use regular cream cheese - but I love the NEUFCHATEL. Everyone in my family loves this, even the babies.
Provided by Sooz Cooks
Categories Potato
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Pour chicken broth, cream of chicken soup and onion powder into the crock pot and stir well to combine.
- Add diced potatoes and diced green chilies and stir.
- Cover crockpot and cook on low 8-10 hours.
- Place cubed cream cheese in a bowl in the microwave and microwave for 1 minute.
- Add cream cheese to the crock pot and stir until melted and blended.
- Cover crock pot and cook for an additional 30 minutes (if you don't have time for this step, you can microwave the cream cheese for a bit longer).
- Serve with shredded cheese as garnish and flour tortillas.
Nutrition Facts : Calories 253.2, Fat 7.8, SaturatedFat 4.5, Cholesterol 21.6, Sodium 650.8, Carbohydrate 36.3, Fiber 4.5, Sugar 3.3, Protein 10.4
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4.8/5 (48)Total Time 5 hrs 15 minsCategory Slow Cooker, SoupCalories 389 per serving
- Cook bacon until crispy over medium-high heat. Remove from the pan reserving fat. Add onion to the reserved bacon fat and cook until tender.
- Add potatoes, garlic, thyme leaves, onion, salt to taste, black pepper. Add chicken broth and stir to combine.
- Place the lid on the slow cooker and cook on high for 4 hours (or 6-8 hours on low) or until the potatoes are fork-tender.
- Once softened, use an immersion blender to blend about half of the soup and slightly mash the remaining potatoes. The more you mash, the thicker the soup will be.
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