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
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
CREAMY SLOW COOKER POTATO SOUP
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
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
SLOW COOKER POTATO SOUP WITH HEAVY CREAM
I love this simple, basic recipe for slow cooker potato soup. Sometimes I add bacon or Cheddar cheese for a little variation. You can do a lot with it.
Provided by Angel15
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 7h20m
Yield 10
Number Of Ingredients 14
Steps:
- Combine 5 cups water, potatoes, onion, celery, butter, bouillon cubes, salt, pepper, and garlic powder in a slow cooker. Cook until vegetables are tender, on Low for 8 to 9 hours or on High, about 6 hours.
- Mix cold water and cornstarch together in a small bowl. Stir 1/2 of the cornstarch mixture, heavy cream, and evaporated milk into the soup and cook for 1 more hour until thickened, adding more of the cornstarch mixture if desired for consistency. Top with chives before serving.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 23.2 g, Cholesterol 87.5 mg, Fat 25 g, Fiber 2.4 g, Protein 5.6 g, SaturatedFat 15.5 g, Sodium 1028 mg, Sugar 5.6 g
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- Turn the crock-pot onto HIGH or LOW and place the potatoes, onion, garlic, spices and stock in the pot. Stir to combine and cover with a lid. On HIGH, it should take between 3-4 hours for the potatoes to soften, on LOW, it should take from 8-10 hours.
- When the potatoes are just barely soft enough to slide off of a fork, scoop out about 1/2 cup of the broth and set aside. Mash the cooked potatoes gently, just to break up the bigger pieces and slightly thicken the soup. Whisk 1/4 cup of flour into the reserved broth until it is smooth. Stir in 1 cup of half and half (or heavy cream, if you have it) and whisk again for a moment until it is smooth again. Pour this into the crock-pot and reduce the heat to LOW. Let it cook at least an hour, stirring once or twice.
- I've also let this soup cook up to an additional 2 hours (provided it is on LOW after adding the cream) and then unplugged the crockpot and uncovered it and waited as much as another hour to serve it. This is a very flexible soup and it holds quite well until you are ready to serve it.
- When the soup has thickened and is warm throughout it is ready. If desired, serve with the toppings of your choice. Enjoy!
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