Ginas Baked Potato Soup Crock Pot Recipes

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GINA'S BAKED POTATO SOUP (CROCK POT)



Gina's Baked Potato Soup (Crock Pot) image

Make and share this Gina's Baked Potato Soup (Crock Pot) recipe from Food.com.

Provided by Chefs Mom

Categories     Potato

Time 3h20m

Yield 8-10 big bowl

Number Of Ingredients 8

2 (10 3/4 ounce) cans campbells cream of potato soup
4 boiled and cut up potatoes
1 (16 ounce) container sour cream
2 cups shredded cheddar cheese
3 chopped scallions
3 cups frozen chopped broccoli
salt and pepper
3 cups milk

Steps:

  • Now you can make this low fat or even fat free but it tastes WAY too good with the fat.
  • Add all ingredients to your warmed crock pot and stir in well.
  • Let it cook on low for a few hours stirring occasionally.
  • Enjoy!

FULLY-LOADED CHEESY POTATO SOUP WITH GINA'S SPINACH SALAD 2



Fully-Loaded Cheesy Potato Soup with Gina's Spinach Salad 2 image

Provided by Food Network

Yield Makes: 4 to 6 servings

Number Of Ingredients 37

4 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
1 onion, finely chopped
1/4 cup all-purpose flour
Salt and freshly ground black pepper
3 cups chicken stock, plus more if needed
1 cup whole milk
One 12-ounce bottle light-bodied beer
2 large russet potatoes, peeled and chopped
2 cups grated extra-sharp Cheddar (about 8 ounces)
Dash hot sauce
Dash Worcestershire sauce
Sour cream, for topping
4 slices bacon, cooked crisp, for topping
2 tablespoons chopped fresh chives, for topping
Gina's Spinach Salad with Spiced Pecans, for serving, recipe follows
2 tablespoons unsalted butter
1 teaspoon ancho chile powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Freshly cracked black pepper
1 cup pecan halves
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 small shallot, minced
3 tablespoons olive oil
Pinch sugar
Kosher salt and freshly cracked black pepper
One 10-ounce package prewashed baby spinach
4 slices bacon, cut into 1/4-inch pieces, fried crisp
4 ounces crumbled blue cheese
1 cup halved cherry tomatoes
Active Time: 20 minutes
Total Time: 2 hours 50 minutes

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the garlic, carrots, celery and onions, and cook until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the saucepan to toast the flour, stirring constantly, about 2 minutes. Sprinkle with salt and pepper. Gradually whisk in the stock, and then the milk and beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potatoes are tender, 20 to 30 minutes.
  • Remove the saucepan from the heat and, using an immersion blender, puree the soup until smooth. Return the soup to low heat. Add 1 cup of the Cheddar, a handful at a time, stirring until melted and smooth after each addition. Add additional chicken stock if necessary to adjust the consistency. Sprinkle with hot sauce, Worcestershire, salt and pepper. Divide the soup among bowls and top with the remaining Cheddar, sour cream, bacon and chives. Serve with Gina's Spinach Salad with Spiced Pecans.
  • Gina's Spinach Salad
  • Spiced Pecans:
  • Spinach Salad:
  • For the pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool.
  • For the salad: Whisk together the balsamic vinegar, Dijon mustard and shallots in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, salt and pepper.
  • Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.

SLOW COOKER, EASY BAKED POTATO SOUP



Slow Cooker, Easy Baked Potato Soup image

I love this recipe in my slow cooker, especially since there is minimal prep. No bacon to fry, so the slow cooker is the only dish you will get dirty. If you have dry ranch mix on hand, I have really enjoyed this variation!

Provided by The-Baby-Bow-Lady

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 7h30m

Yield 4

Number Of Ingredients 14

10 red potatoes, cut into cubes
3 tablespoons all-purpose flour
¾ cup real bacon bits
1 small red onion, chopped
1 clove garlic, minced
2 tablespoons chicken bouillon granules
1 tablespoon ranch dressing mix
2 teaspoons dried parsley
1 teaspoon seasoned salt
½ teaspoon ground black pepper
3 cups water
1 cup half-and-half
½ cup shredded Cheddar cheese, or to taste
¼ cup chopped green onion, or to taste

Steps:

  • Put potatoes in the bottom of your slow cooker crock. Scatter flour over the potatoes; toss to coat.
  • Scatter bacon bits, red onion, garlic, chicken bouillon, ranch dressing mix, parsley, seasoned salt, and black pepper over the potatoes.
  • Pour water into the slow cooker.
  • Cook on Low 7 to 9 hours.
  • Pour half-and-half into the soup; cook another 15 minutes.
  • Garnish with Cheddar cheese and green onion to serve.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 26.6 g, Cholesterol 55.9 mg, Fat 17.9 g, Fiber 2.4 g, Protein 18.4 g, SaturatedFat 9.6 g, Sodium 1720.2 mg, Sugar 2.6 g

BRETT'S SLOW COOKER LOADED BAKED POTATO SOUP



Brett's Slow Cooker Loaded Baked Potato Soup image

The first time I decided to try making a loaded baked potato soup, I could not decide which recipe I found to use...so I combined 2 together that sounded great. It's is the best potato soup I've ever had! Anyone who's tried it cannot get enough of it.

Provided by Brett McKenney

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 4h35m

Yield 6

Number Of Ingredients 11

3 pounds red potatoes, unpeeled, cut into 1/2-inch cubes
2 (14.5 ounce) cans chicken broth
1 white onion, finely chopped
2 tablespoons butter
1 teaspoon salt
½ teaspoon ground black pepper
1 (8 ounce) package crisp cooked bacon, crumbled
¾ cup half-and-half
¾ cup shredded Cheddar cheese, plus more for garnish
½ cup sour cream, plus more for garnish
3 tablespoons minced fresh chives

Steps:

  • Combine potatoes, chicken broth, onion, butter, salt, and pepper in a slow cooker (such as Crock Pot®). Cook on High until soup flavors meld and potatoes are extremely soft, 4 to 5 hours.
  • Stir bacon, half-and-half, Cheddar cheese, and sour cream into the soup. Turn heat to Low setting; cook until thick and creamy, 15 to 20 minutes more.
  • Mash the soup in the slow cooker using a potato masher to your desired consistency. Garnish with additional Cheddar cheese, sour cream, and chives.

Nutrition Facts : Calories 544.2 calories, Carbohydrate 39.7 g, Cholesterol 89.1 mg, Fat 32.4 g, Fiber 3.9 g, Protein 24 g, SaturatedFat 15.3 g, Sodium 1990.1 mg, Sugar 3.1 g

CROCK POT BAKED POTATO SOUP



Crock Pot Baked Potato Soup image

Make and share this Crock Pot Baked Potato Soup recipe from Food.com.

Provided by Audrey M

Categories     One Dish Meal

Time 5h

Yield 6 serving(s)

Number Of Ingredients 12

4 large baking potatoes
2/3 cup butter or 2/3 cup margarine
2/3 cup flour
6 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
4 chopped green onions
12 slices cooked and crumbled bacon
1 1/4 cups shredded cheddar cheese
8 ounces light sour cream
1 1/2 teaspoons chicken bouillon granules
additional cooked bacon (optional)

Steps:

  • Wash potatoes and prick several times with a fork.
  • Bake in foil in a preheated oven for 45 minutes to 1 hour or until done.
  • Let cool.
  • Cut potatoes.
  • Melt butter in a heavy sauce pan over low heat.
  • Add flour, stirring until smooth.
  • Cook 1 minutes, stirring constantly.
  • Gradually add milk.
  • Cook over medium heat, stirring constantly until mixture is bubbly.
  • Pour into crock pot and then add potato cubes, salt, pepper, green onions, crumbled bacon, cheddar cheese and chicken granules.
  • Cook on High for 4 hours.
  • Stir in the sour cream right before serving.
  • If soup is to thick, add a little milk at a time until desired thickness is achieved.
  • Garnish with additional sour cream and crumbled bacon.

Nutrition Facts : Calories 699.8, Fat 48.7, SaturatedFat 28.4, Cholesterol 137.3, Sodium 1022, Carbohydrate 46.1, Fiber 2.5, Sugar 1.4, Protein 20.9

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