Potato And Cabbage Soup Crock Pot Recipes

CROCK POT POTATO AND CABBAGE SOUP WITH BACON

Steps:

• Combine chicken broth, potatoes, cabbage, leek, onion, carrots, and parsley in large bowl; pour mixture into slow cooker.
• Stir in salt, pepper, caraway seeds, and bay leaf.
• Cover and cook on low for 6 to 8 hours or on high for about 3 to 4 hours (or until the vegetables are tender). Remove and discard bay leaf.
• Meanwhile, about 30 minutes before the soup is ready, cook the bacon in a skillet over medium heat. Or bake the bacon in the oven .
• Combine some hot liquid from slow cooker with the sour cream in small bowl. Add mixture to slow cooker; stir.
• Stir in most of the crumbled bacon and save a few tablespoons to use for garnish.
• Taste and adjust the seasonings.

POTATO AND CABBAGE SOUP - CROCK POT

Steps:

• Combine slaw mix, potatoes, chicken broth and turkey ham in crock pot. Turn to high for 4-6 hours.
• Add milk the last 15-20 minutes and heat through - don't allow this to overheat/boil or it could separate
• Distribute into bowls and sprinkle with fresh ground pepper if desired.

SLOW-COOKER CABBAGE, POTATOES AND BACON

Steps:

• Spray a large slow-cooker crock with nonstick cooking spray. Place the cabbage in the bottom, then add the onion and toss gently. Add the potatoes, caraway seeds, 3/4 teaspoon salt and 1/2 teaspoon pepper. Sprinkle the potatoes with bacon and pour the beer over the potatoes and bacon.
• Cook until the potatoes are tender, 3 hours on the high setting or 6 to 7 hours on the low setting. Stir gently before serving.

KIELBASA, POTATO AND CABBAGE SOUP

Steps:

• Heat the oil in a large Dutch oven over medium-high heat, add the kielbasa and brown. Remove the kielbasa to a paper towel-lined plate. Add the potatoes, paprika, coriander, allspice, carrots, celery, garlic, onions and some salt and pepper. Cook, partially covered, 5 to 6 minutes. Then wilt in the cabbage and season with a little nutmeg. Deglaze the pan with the beer. Add the stock and passata, then slide the kielbasa back in the pot and simmer to combine flavors, 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. Finish the soup with the creme fraiche, herbs and lemon juice; serve in shallow bowls.

POTATO AND CABBAGE SOUP

Steps:

• In a large saucepan or Dutch oven, saute onion in butter until tender. Add the water, cabbage, potatoes, bouillon, pepper and garlic. Cover and simmer for 20-25 minutes or until potatoes are tender. Stir in ham; heat through.

CARROT, POTATO, AND CABBAGE SOUP

Steps:

• Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.

SLOW COOKER POTATO SOUP

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.

SLOW COOKER CREAMY POTATO, CABBAGE, BROCCOLI AND CHEESE SOUP

Steps:

• Place everything except cabbage and cheese in a 6 quart crockpot.
• Add as much cabbage as will fit and still leave about an inch of space between the top of the food and the lid.
• Add water to almost cover the ingredients (about 2 cups when I made it).
• Cook on low until soft my guess is 6-8 hours then use an immersion blender to cream everything.
• add in cheeses and blend again, or let melt and stir.
• This is a nice hearty soup for the cold snap we are having. It needed a bit more flavor so I added the tony's at the end. Adding bits of ham at the beginning might work for that as well.