Slow Cooker Creamy Sweet Potato Soup Recipes Recipe For Zucchini

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CREAMY SLOW COOKER POTATO SOUP



Creamy Slow Cooker Potato Soup image

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

3 cups peeled and cubed potatoes
½ cup chopped celery
½ cup chopped onion
1 cup chicken stock
1 teaspoon dried parsley
½ teaspoon salt
1 pinch ground black pepper
2 teaspoons all-purpose flour
1 ½ cups milk
½ (8 ounce) package cream cheese
1 cup chopped ham

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

CREAMY ZUCCHINI SOUP



Creamy Zucchini Soup image

You don't need loads of cream or even a roux to make a creamy zucchini soup. The natural texture of the zucchini flesh whizzes up beautifully to be a silky, creamy texture. It's well worth the extra few minutes to saute onions until golden for the extra flavour it adds. Topping the soup with a pinch of parmesan is a great finishing touch, otherwise try croutons, finely sliced basil or other herb.

Provided by Nagi

Time 30m

Number Of Ingredients 10

1 tbsp olive oil or butter
2 garlic cloves (, minced)
1 large onion (, chopped (brown, yellow or white))
1 kg / 2 lb zucchinis (, cut into 1.5cm / 3/5" slices, larger ones halved (Note 1))
3 cups / 750 ml vegetable or chicken broth (, preferably salt reduced)
1 cup / 250 ml water
3/4 cup / 185 ml cream, heavy / thickened (or light or add a good knob of butter instead) ((Note 2))
1 cup / 250 ml milk (, any fat %, or more cream)
Cream (, for swirling)
Finely shredded parmesan

Steps:

  • Heat oil in a large pot over medium high heat. Add garlic and onions, and cook for 3 - 4 minutes until they are light golden brown.
  • Add zucchinis, broth and water. Bring to a boil, then cover and reduce heat to medium. Optional: Scoop brown foam (scum) off surface every now and then.
  • Cook for 15 - 20 minutes or until zucchini is very soft.
  • Use a stick blender to whizz until smooth. (Note 1 for blender)
  • Stir through cream and milk. Add salt and pepper to taste.
  • Ladle into bowls, swirl over a touch of cream if desired, a pinch of shredded parmesan, and more pepper. Serve hot or at room temperature.

Nutrition Facts : ServingSize 512 g, Calories 215 kcal

ZUCCHINI/POTATO SOUP



Zucchini/Potato Soup image

When my husband and I planted our first garden, we overdid it with the zucchini plants. By the end of harvest, I was at my wit's end wondering what I could do with the rest of the zucchini. My sister saved the day with this soup, although I added the potato and eggs to make the recipe my own.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield about 2 quarts.

Number Of Ingredients 8

5 cups chicken broth
4 small zucchini (about 1 pound), thinly sliced
1 large potato, peeled, halved and thinly sliced
1 large onion, thinly sliced
3 large eggs
2 tablespoons lemon juice
2 teaspoons dill weed
Salt and pepper to taste

Steps:

  • In a saucepan, bring broth to a boil. Stir in zucchini, potato and onion. Reduce heat. Cover and simmer for 15 minutes or until vegetables are tender. , In a small bowl, beat eggs; blend in lemon juice and 1/2 cup hot broth. Return to the saucepan. Heat over medium for 1 minute, stirring constantly. Do not boil. Stir in dill, salt and pepper.

Nutrition Facts : Calories 91 calories, Fat 2g fat (1g saturated fat), Cholesterol 80mg cholesterol, Sodium 611mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

SLOW COOKER ZUCCHINI SOUP



Slow Cooker Zucchini Soup image

This is great as thick soup served with French bread or served over rice or noodles. Better the next day!

Provided by JENNIFER0320

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 4h45m

Yield 6

Number Of Ingredients 13

1 ½ pounds sweet Italian sausage
2 cups 1/2-inch pieces celery
2 pounds zucchini, cut into 1/2-inch slices
2 (28 ounce) cans diced tomatoes
2 green bell peppers, cut into 1/2-inch slices
1 cup chopped onion
2 teaspoons salt
1 teaspoon white sugar
1 teaspoon dried oregano
1 teaspoon Italian seasoning
1 teaspoon dried basil
¼ teaspoon garlic powder
6 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix celery into cooked sausage; cook and stir until celery is softened, about 10 minutes.
  • Combine sausage mixture, zucchini, tomatoes, bell peppers, onion, salt, sugar, oregano, Italian seasoning, basil, and garlic powder in a slow cooker.
  • Cook on Low for 4 to 6 hours. Garnish each serving with 1 tablespoon Parmesan cheese.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 25.8 g, Cholesterol 49 mg, Fat 23.6 g, Fiber 6.3 g, Protein 21.8 g, SaturatedFat 8.5 g, Sodium 2218.3 mg, Sugar 13 g

SLOW COOKER SWEET POTATO SOUP



Slow Cooker Sweet Potato Soup image

I love that I can top this creamy soup with anything my heart desires, which means I can eat it several days in a row without ever having to have it the same way twice. You can substitute fresh onions and celery in this recipe if you prefer, but using the dried version makes it easy to throw together on a weekday morning. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Lunch

Time 5h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 11

3 pounds sweet potatoes, peeled and cut into 1-inch cubes (about 8 cups)
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 teaspoon dried minced onion
1 teaspoon dried celery flakes, optional
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1/8 teaspoon ground chipotle pepper
6 cups reduced-sodium chicken broth
Optional: Sour cream and pepitas

Steps:

  • In a 4- or 5-qt. slow cooker, combine all ingredients except sour cream and pepitas. Cook, covered, on low until potatoes are tender, 5-6 hours., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, top servings with sour cream and pepitas. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 215 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 637mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 5g fiber), Protein 5g protein.

SLOW COOKER CREAMY POTATO SOUP



Slow Cooker Creamy Potato Soup image

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

6 slices bacon, cut into 1/2 inch pieces
1 onion, finely chopped
2 (10.5 ounce) cans condensed chicken broth
2 cups water
5 large potatoes, diced
½ teaspoon salt
½ teaspoon dried dill weed
½ teaspoon ground white pepper
½ cup all-purpose flour
2 cups half-and-half cream
1 (12 fluid ounce) can evaporated milk

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

GARDEN VEGGIE ZUCCHINI SOUP



Garden Veggie Zucchini Soup image

A great way to make use of your garden veggies. Zucchini, carrot, potato, and onion combined with some herbs and cheese...delicious! Fresh veggies and herbs make a big difference! You can puree the soup if you prefer.

Provided by Shannon Dyck

Categories     Zucchini Soup

Time 1h

Yield 10

Number Of Ingredients 12

8 cups chicken stock
4 potatoes, cut into 1-inch cubes
3 zucchini, cut into 1-inch cubes
2 small onions, cut into 1-inch cubes
2 carrots, cut into 1-inch chunks
¾ cup chopped fresh dill
1 ½ tablespoons chopped fresh basil
5 cloves garlic, minced - or more to taste
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 (8 ounce) package shredded Cheddar cheese
salt and ground black pepper to taste

Steps:

  • Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot; bring to a boil. Reduce heat to medium-low and cook soup at a simmer until the vegetables are completely tender, about 40 minutes.
  • Leaving pot on stove, switch heating element to off. Add Cheddar cheese to soup; stir until the cheese is melted. Season soup with salt and pepper.

Nutrition Facts : Calories 185 calories, Carbohydrate 20.6 g, Cholesterol 24.1 mg, Fat 8.1 g, Fiber 3.1 g, Protein 8.7 g, SaturatedFat 4.9 g, Sodium 708.4 mg, Sugar 3.1 g

SLOW COOKER POTATO SOUP WITH CREAM CHEESE



Slow Cooker Potato Soup with Cream Cheese image

This potato soup with cream cheese is nice and hearty for those cold winter days.

Provided by Jeff and Karen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 5h20m

Yield 10

Number Of Ingredients 15

2 ½ pounds unpeeled gold potatoes
1 medium sweet onion
1 gallon water
1 (32 ounce) carton chicken broth
2 bunches green onions, chopped into 1-inch pieces
2 cloves garlic, smashed
1 tablespoon salt, or to taste
2 teaspoons hot pepper sauce (such as Tabasco®)
1 teaspoon ground white pepper, or to taste
1 teaspoon ground black pepper, or to taste
½ (16 ounce) package bacon
½ cup sour cream
½ cup unsalted butter
1 (8 ounce) package cream cheese, softened
⅓ cup all-purpose flour

Steps:

  • Cut potatoes into quarters. Cut sweet onion into eighths. Transfer both to a large stockpot.
  • Place the stockpot over medium-high heat and add water, chicken broth, green onions, garlic, 1 tablespoon salt, hot pepper sauce, 1 teaspoon white pepper, and 1 teaspoon black pepper. Bring to a boil, then reduce heat, cover, and simmer for 1 hour. Remove from the heat and allow to cool for 30 minutes.
  • While the soup is cooling, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels and chop into bits when cooled. Reserve bacon grease.
  • Remove 4 cups potato stock and set aside. Working in batches, puree some potatoes and onions in a food processor with some of the liquid; transfer to a slow cooker. Repeat until all potatoes and onions have been pureed. Turn the slow cooker to High.
  • Transfer the reserved potato stock to a separate pot and place over medium-low heat until warm, 5 to 7 minutes. Whisk in sour cream until no lumps remain.
  • Combine reserved bacon grease and butter in a skillet over medium heat and cook until butter is melted, 3 to 5 minutes. Add flour and stir to make a roux. Increase heat to high and slowly add potato stock-sour cream mixture. Whisk to prevent lumping and bring mixture to a rolling boil. Reduce to a slow simmer and cook until thickened, 5 to 10 minutes. Pour into the slow cooker and add the reserved bacon.
  • Cook on High for 1 hour. Stir in cream cheese until melted. Reduce heat to Low and cook for 2 hours. Season with salt and pepper if needed.

Nutrition Facts : Calories 356.8 calories, Carbohydrate 30.1 g, Cholesterol 64.5 mg, Fat 23 g, Fiber 3.4 g, Protein 9.2 g, SaturatedFat 13.3 g, Sodium 1403.2 mg, Sugar 2.1 g

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