SLOW COOKER CREAMY POTATO SOUP
This is a very rich and creamy soup. A great family favorite. It may be cooked on the stove or in a slow cooker. Garnish with chives, if desired.
Provided by ROZANRENEE
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 7h
Yield 6
Number Of Ingredients 11
Steps:
- Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
- Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
- In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.
Nutrition Facts : Calories 552.6 calories, Carbohydrate 74.2 g, Cholesterol 59.2 mg, Fat 19.3 g, Fiber 7.4 g, Protein 22 g, SaturatedFat 10.3 g, Sodium 1151.3 mg, Sugar 9.9 g
SLOW COOKER CHICKEN, BACON, AND POTATO SOUP
This soup is perfect for ushering in fall: It's hearty enough for the beginning of soup season, yet brothy and veggie-packed so that it doesn't feel too heavy. Pair it with a slaw or kale side salad and crusty whole-grain bread for a light, satisfying dinner. This recipe is ideal for a weekend, when you can check on the slow cooker after just a few hours; though you won't be able to leave the soup unattended all day, this still offers the benefit of hands-free, fuss-free cooking. Either baby red, Yukon Gold, or fingerling potatoes will work well here, as they'll maintain their shape nicely during cooking.
Provided by Ana Kelly
Time 4h
Yield Serves 6 (serving size: 1 1/2 cups)
Number Of Ingredients 12
Steps:
- Cook bacon in a large skillet over medium-high until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Set bacon aside.
- Sprinkle chicken with seasoning blend. Add chicken to bacon drippings in pan; cook 8 minutes, browning on all sides. Transfer chicken using a slotted spoon to a 6-quart electric slow cooker, reserving any drippings in pan. Add leek, carrot, and celery to drippings in pan; sauté 5 minutes. Stir in 1 cup stock, scraping pan to loosen browned bits. Add leek mixture, bacon, remaining 3 cups stock, salt, pepper, and thyme sprigs to slow cooker. Cover and cook on LOW for 2 hours. Add potatoes; cover and cook on LOW for 2 more hours or until potatoes are tender.
- Remove chicken from slow cooker with a slotted spoon; discard thyme sprigs. Cut chicken into bite-size pieces; discard bones. Return chicken to slow cooker; add spinach, stirring until spinach wilts.
Nutrition Facts : Calories 174, Carbohydrate 14 g, Cholesterol 69 mg, Fat 4.3 g, Fiber 2 g, Protein 19 g, SaturatedFat 1.4 g, Sodium 521 mg, Sugar 2 g
SLOW COOKER POTATO-BACON SOUP
Comfort food at its best! Perfect in a mug by the fireplace or served up in your best china on Christmas Eve. This slow cooker potato-bacon soup is a crowd pleaser. I made up this recipe when I had friends coming over on a cold night and they all loved it. I promised to share my recipe, so here it is. Enjoy!
Provided by meyer
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 6h30m
Yield 10
Number Of Ingredients 9
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve drippings in the pan. Crumble 6 strips of bacon, saving 3 for garnish.
- Heat bacon drippings over medium-high heat. Cook onion in the hot drippings until soft, about 5 minutes.
- Transfer potatoes, crumbled bacon, onions, and garlic powder to a slow cooker. Pour broth over the top. Cook on Low until potatoes are tender, about 6 hours.
- Whisk half-and-half and flour together in a bowl. Add to the slow cooker and whisk to mash up some of the potatoes. Stir in 3 cups of Cheddar-Monterey Jack cheese blend. Mix until cheese is melted and fully incorporated.
- Crumble remaining bacon. Top with remaining cheese, crumbled bacon, and chives before serving.
Nutrition Facts : Calories 380.2 calories, Carbohydrate 35.2 g, Cholesterol 59.5 mg, Fat 19.8 g, Fiber 4.1 g, Protein 16.2 g, SaturatedFat 12.5 g, Sodium 580.6 mg, Sugar 3.2 g
SLOW COOKER LOADED POTATO SOUP
Thick, creamy potato soup with cheese, bacon, and sour cream. All the fixings. The way momma always made it but slow cooker style!
Provided by Mallory
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 6h30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Cook on High until potatoes are tender, about 4 hours.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and wipe out most of the grease from the skillet.
- Puree potatoes in the slow cooker with an immersion blender until smooth. Add 1/2 cup Cheddar cheese and 1/2 of the cooked bacon, set temperature to Low, and cook for 1 to 2 hours.
- Melt butter in the skillet over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add heavy cream and sour cream and whisk until thickened. Pour into the slow cooker and cook on Low for 1 more hour.
- Ladle into bowls and garnish with remaining bacon, remaining Cheddar, sour cream, and scallions.
Nutrition Facts : Calories 647.3 calories, Carbohydrate 50.3 g, Cholesterol 137.2 mg, Fat 42.2 g, Fiber 3.7 g, Protein 19.2 g, SaturatedFat 24.1 g, Sodium 1087.7 mg, Sugar 3.4 g
SLOW-COOKER CHEESY CHICKEN AND BACON SOUP
How do you make chicken wild rice soup even better? Make it in the slow cooker, and add bacon!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h30m
Yield 8
Number Of Ingredients 12
Steps:
- Spray 5-quart slow cooker with cooking spray. In 10-inch skillet, cook bacon over medium heat until crispy. With slotted spoon, transfer bacon to paper towel-lined plate; cover and refrigerate.
- Meanwhile, in medium bowl, mix flour, Montreal chicken seasoning and salt. Add chicken, and toss to coat; set aside.
- Increase heat to medium-high. Add chicken to skillet, and cook 4 to 5 minutes or until browned on first side. Turn chicken, and cook 1 to 2 minutes longer or until beginning to brown. Meanwhile, mix broth, wild rice, green onion whites, celery and carrot in slow cooker. Refrigerate green onion greens.
- Add chicken and pan drippings to rice mixture in slow cooker. Cover and cook on Low heat setting 7 to 8 hours. Chop chicken, and return to cooker; stir in 3 cups of the cheese, replace cover and heat 10 to 15 minutes or until cheese is almost melted. Stir in whipping cream. Divide soup among 8 bowls. Top with remaining 1 cup cheese, reserved bacon and green onion greens.
Nutrition Facts : Calories 540, Carbohydrate 23 g, Cholesterol 160 mg, Fat 3 1/2, Fiber 2 g, Protein 34 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1270 mg, Sugar 4 g, TransFat 1 g
CHICKEN, BACON & POTATO STEW
Chicken casserole is even better when slow-cooked for hours so you have a delicious dish to come home to
Provided by Lucy Netherton
Categories Dinner, Main course
Time 6h50m
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan, or if your slow cooker has a browning function, then use this. Brown the chicken thighs for about 10 mins, until they have a nice golden colour, then remove and set aside. Tip in the bacon and shallots, and brown these, too.
- Tip everything apart from the buttermilk, lemon juice and 1 tbsp tarragon into your slow cooker. Simmer on High for 4-6 hrs, until the chicken is really tender and falling off the bone.
- Check the sauce; if you like it a little thicker, strain liquid into a pan and boil until thickened. Pour in the buttermilk, if using, and whisk until smooth. Sprinkle in the lemon juice and remaining tarragon, season, then return chicken, bacon and veg if you need to.
Nutrition Facts : Calories 284 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 1.7 milligram of sodium
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