Knock Your Socks Off Crock Pot Soup Recipe 45

KNOCK YOUR SOCKS OFF CROCK POT SOUP RECIPE - (4/5)

KNOCK YOUR SOCKS OFF CROCK POT SOUP Recipe - (4/5) image

Provided by Tabatha

Number Of Ingredients 9

Ingredients

8 oz. Italian sausage, cooked and crumbled
4 potatoes, peeled and cubed into bite sized pieces
1 14.5 oz.Can Red Gold Diced Tomatoes with Garlic and Olive Oil
1 Cup bacon, fried very crisp and chopped very finely (I used that already bagged kind and it works best)
1 16 oz. container of Mushrooms, sautéed in a little butter or olive oil then chopped finely
1 Cup Kale cleaned and chopped with that woody stem cut off.
2 Cups Heavy Cream
32 oz. Chicken Broth
2 Tablespoons flour

Steps:

Break out the Crock Pot! Put in the sausage, potatoes, chicken broth, can of Red Gold, and JUST enough water to cover but ONLY if you need it. Cook on high for 3-4 hours. Whisk the flour into the heavy cream, make sure to get lumps out and all other items are chopped very finely - makes a huge difference! Put the cream, kale, mushrooms, and bacon into soup. Cook for another 30 - 45 minutes. Sprinkle with freshly grated parmesan, bacon bits, and green onion if desired then serve! This may be put into containers and frozen for lunches. It is delicious!

NIKKI'S CREAMY CROCK POT POTATO SOUP

Nikki's Creamy Crock Pot Potato Soup image

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

Ingredients

3 slices bacon, cooked and crumbled
4 red potatoes, peeled and cut into 1/2 inch chunks
¼ cup butter
½ onion, chopped
3 cloves garlic, coarsely chopped
½ cup milk
¼ cup all-purpose flour
3 cups milk
1 cup sour cream
¼ cup shredded Cheddar cheese
¼ cup grated Parmesan cheese
2 tablespoons seasoned salt
1 tablespoon chopped fresh parsley
1 tablespoon crushed red pepper flakes
½ teaspoon celery salt
½ teaspoon dried basil
1 tablespoon chives for garnish

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

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