Popeye Crockpot Soup Recipe 45

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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

POPEYE CROCKPOT SOUP RECIPE - (4/5)



Popeye Crockpot Soup Recipe - (4/5) image

Provided by JacqueDavison

Number Of Ingredients 12

3 Boneless Chicken Breasts, cut into bite size pieces
2 cans Chicken Broth
1 can Cream of Chicken Soup
1/2 Onion, chopped
1 1/2 cups Celery
1 1/2 cups Carrots
1 can Lima Beans
1 can Cannelloni Beans
1 pkg Frozen Chopped Spinach, thawed and squeeze out liquid
1/2 cups Uncooked White Rice
Pinch of Dill
Salt & Pepper, to taste

Steps:

  • Combine all ingredients in crock pot and cook on high for 6 hours. Add spinach the last hour of cooking time.

CHICKEN POPEYE SOUP ( CHICKEN AND SPINACH POT PIE SOUP)



Chicken Popeye Soup ( Chicken and Spinach Pot Pie Soup) image

Well This is my creation in my first RSC contest. After thinking about it, I went into the kitchen and made it. When it came time for my DH to give it his review, HE really liked it! It is loaded with flavor. Rich and creamy. The crust served on top of the soup makes it extra good! Enjoy.

Provided by michEgan

Categories     Savory Pies

Time 1h

Yield 10 serving(s)

Number Of Ingredients 14

1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup portabella mushroom, chopped fine
1 tablespoon olive oil
8 cups chicken stock (homemade is best)
2 1/2 tablespoons instant chicken bouillon (granular type)
1 cup spinach, finely chopped
1/2 teaspoon basil, finely chopped
2 1/2 cups chicken breasts, raw and cubed
3/4 cup powdered milk
3/4 cup cheddar cheese, grated
5 tablespoons cornstarch
1/4 cup butter
1 cup flour

Steps:

  • In a small fry pan add olive oil, onion, portabello and celery.
  • Cook till soft, set aside in into another bowl.
  • In the same pan, saute chicken pieces with a little olive oil till done. About 10 minutes.
  • In stock pot add the chicken stock, 3 tablespoons of the chicken bouillon, and cubed chicken. Cook about 10 minutes.
  • Heat to a soft boil, reduce heat and add the onion, mushroom and celery mixture, and the powdered milk.
  • Add the spinach and basil.
  • Simmer just till spinach and basil are limp, about 5 to 8 minutes.
  • Add cheddar cheese, stir til melted.
  • Bring back to a soft boil.
  • Add corn starch in 1/3 cups cold water, slowly add into the chicken stock.
  • Stir till all is thicken.
  • Crust:.
  • In bowl, add butter and flour till like small peas.
  • Add enough water to make a nice pie dough.
  • Roll out on floured board and cut into desired shapes, place onto cookie sheet, bake till light brown.
  • Let cool about 15 minutes.
  • To serve:.
  • Ladle into bowl.
  • Place pieces of the crust on top of the soup.
  • Enjoy.

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