EASY SLOW-COOKER POTATO SOUP
This hearty slow-cooker potato soup tastes just like a loaded baked potato. Add the ingredients before heading to work in the morning for a quick and easy supper. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 6h5m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a 4- or 5-qt. slow cooker, combine broth, potatoes, onion, garlic and pepper. Cook, covered, on low 6-8 hours or until vegetables are tender., Mash potatoes to desired consistency. Whisk in cream cheese until melted. Stir in half-and-half. Cook, covered, until heated through, 5-10 minutes longer. Serve with cheese and, if desired, bacon and green onions.
Nutrition Facts : Calories 294 calories, Fat 18g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 711mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.
SLOW COOKER POTATO SOUP
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
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
SLOW COOKER POTATO SOUP
Make and share this Slow Cooker Potato Soup recipe from Food.com.
Provided by Erv Kosch
Categories Potato
Time 6h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Place all the ingredients except the milk into a slow cooker for 4-6 hours on low.
- Add warm milk 30 minutes before serving. Cold milk will stop the cooking process and delay meal. Do not add sooner because the milk may curdle.
- To thicken soup, add instant potato flakes to taste. You may use potato pearls but you will have to stir the soup a lot more to get the pearls to desolve.
Nutrition Facts : Calories 361.7, Fat 25.3, SaturatedFat 15.8, Cholesterol 72.8, Sodium 564.6, Carbohydrate 28.1, Fiber 3.4, Sugar 1.7, Protein 7.2
SLOW COOKER LOADED POTATO SOUP RECIPE BY TASTY
Here's what you need: potato, onion, chicken broth, salt, pepper, butter, flour, heavy cream, sour cream, shredded cheese, bacon, scallion
Provided by Tasty
Categories Lunch
Yield 6 servings
Number Of Ingredients 12
Steps:
- Add the potatoes, onions, chicken broth, salt and pepper to the slow cooker.
- Set it to low for 6 hours or high for 4 hours.
- In a saucepan, combine the butter, flour, heavy cream and sour cream. Whisk until thickened.
- When the slow cooker is done, pour in the thickened mix. Stir, cover and set the slow cooker to low for another 30 minutes.
- Serve with shredded cheese, bacon and chopped scallions.
- Enjoy!
Nutrition Facts : Calories 863 calories, Carbohydrate 70 grams, Fat 64 grams, Fiber 2 grams, Protein 4 grams, Sugar 10 grams
CREAMY SLOW COOKER POTATO SOUP
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
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
ONE MORE SLOW COOKER POTATO SOUP
From Slow Roasted Italian, this one is a little different from the others on here with a rich creamy goodness for those Fall Days. Easy to make, creamy, thick and packing all the delicious flavors of a fully loaded baked potato!
Provided by Bonnie G 2
Categories Potato
Time 4h40m
Yield 1 Crockpot, 6 serving(s)
Number Of Ingredients 11
Steps:
- Add diced potatoes, diced onion, minced garlic, bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on low or on high for 3-4 hours, until the potatoes are fork tender.
- Once the soup has cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the evaporated milk or heavy cream, depends which one you are using. Whisk the flour mixture until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally.
- Immediately add the milk-flour mixture to the slow cooker and stir to combine.
- Using a potato masher, mash about 3/4 of the potatoes.
- Stir in the shredded cheddar cheese and sour cream. Stir well, until fully combined and creamy. Taste for seasoning, add salt and pepper to taste. Continue cooking the soup on low for 30 minutes or on high for 15 minutes.
- COOK'S NOTES.
- If the soup is too thick, add more chicken broth.
- Serve warm, garnished with bacon, cheese and sour cream.
- The soup can be refrigerated for up to 3 days.
- OPTIONAL TOPPINGS: optional toppings: chives, extra shredded cheddar cheese and bacon.
- NOTES:.
- You can use evaporated canned milk, or for even a richer texture, you can use half and half or heavy cream.
- You can freeze the soup if you want, preferably BEFORE you add the cream or evaporated milk. When you decide to serve it, thaw, add it back to the slow cooker, or to a large pot on the stove pot and mix in the milk mixture, cheese and sour cream.
Nutrition Facts : Calories 556.8, Fat 31, SaturatedFat 17.5, Cholesterol 91, Sodium 985, Carbohydrate 45.4, Fiber 3.4, Sugar 2.7, Protein 24.7
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