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.
Nutrition Facts : Calories 287 kcal, Carbohydrate 27 g, Cholesterol 43 mg, Fiber 4 g, Protein 16 g, SaturatedFat 5 g, Sodium 805 mg, Sugar 4 g, Fat 13 g, ServingSize 6-8 servings, UnsaturatedFat 0 g
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
CABBAGE AND POTATO SOUP
Steps:
- Gather the ingredients.
- In a large heavy saucepan or Dutch oven, heat butter over medium-low heat; cook onion until golden in color. Stir in flour until well blended.
- Add cabbage and carrots along with broth, salt, pepper, and potatoes. Bring to a boil, stirring frequently; reduce heat to low. Cover and cook until vegetables are tender, stirring frequently, about 20 minutes.
- Add evaporated milk and stir to blend it in. Heat through, but do not boil.
- Taste and adjust seasonings, adding more salt and pepper as needed.
- Sprinkle each serving with a little minced parsley and a dash of paprika, if desired. Tips One medium cabbage, weighing about 2 pounds, should produce about 4 cups of shredded cabbage . Look for a firm and blemish-free cabbage that appears heavy for its size. Use a purple cabbage or a mix of smaller purple and green cabbages for a brighter color palette. One pound of potatoes will yield about 3 cups. Leave the potatoes unpeeled for additional texture and nutrients. Use a "waxy" (as opposed to starchy) type of potato that won't fall apart in the soup. Red-skinned potatoes, Yukon Golds, or any type of new potato are good options. Be sure to remove any spots or eyes before dicing. If you want to make the soup vegan but retain its creamy texture, substitute the cooking oil of your choice for the butter and coconut milk or another nondairy milk, such as almond or flaxseed milk, for the evaporated milk.
Nutrition Facts : Calories 283 kcal, Carbohydrate 38 g, Cholesterol 37 mg, Fiber 4 g, Protein 9 g, SaturatedFat 7 g, Sodium 658 mg, Sugar 13 g, Fat 12 g, ServingSize 6 servings, UnsaturatedFat 0 g
HEARTY HAM CABBAGE AND POTATO CROCK POT SOUP
I needed something quick and easy to throw together. I got this all chopped and thrown into the crock pot in 20 min. It was a delicious hit
Provided by Heather Stepniewski
Categories Other Soups
Time 5h20m
Number Of Ingredients 7
Steps:
- 1. Put all ingredients in crock pot and turn to high for 5-6 hrs.
- 2. Serve with crusty bread
- 3. Enjoy!
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
POTATO AND CABBAGE SOUP - CROCK POT
This soup couldn't be easier - just throw together. Makes a big pot of soup with large serving size and very few calories!
Provided by Brooke the Cook in
Categories Clear Soup
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 6
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.
RUSTIC CABBAGE AND SAUSAGE SOUP
Easy and delicious rustic Italian-flavored cabbage soup.
Provided by mkhurt
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat a Dutch oven over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add carrots, onion, celery, and garlic; cook and stir for 1 to 2 minutes.
- Add chicken broth, beans, tomatoes, cabbage, and Italian seasoning; bring to a simmer. Cook until cabbage is tender, about 5 to 10 minutes.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 46.2 g, Cholesterol 26.8 mg, Fat 11.9 g, Fiber 11 g, Protein 22.4 g, SaturatedFat 4 g, Sodium 1456.7 mg, Sugar 5.5 g
ROASTED CABBAGE, RED POTATOES, AND CARROTS
This is a tangy recipe with a slight kick of spice.
Provided by Marissa Summers
Categories Vegetables
Time 30m
Number Of Ingredients 9
Steps:
- 1. Spray a shallow pan with non-stick cooking spray. Cut the cabbage into thick slices. Arrange them on the pan. Place as many red potatoes and carrots arranged around the cabbage.
- 2. Sprinkle all with lemon juice. Cut the garlic glove and onion into small pieces and place around the other vegetables. Sprinkle with fresh ground black pepper and tony cachere's seasoning depending on your taste and how spicy you would like to make this.
- 3. Bake at 350 degrees uncovered for approx. 30 minutes or until potatoes are tender in the middle.
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- Cut the cabbage into quarters, then thinly slice using a sharp chef’s knife. Heat the olive oil over medium heat in a large pot. Add the cabbage and cook for about 15 minutes, tossing often, until it’s decreased to about 1/3 its original size and is tender.
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