Crockpot Potato Soup Using Real Potatoes Recipes

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THE BEST CROCK-POT POTATO SOUP



The Best Crock-Pot Potato Soup image

Your house will smell amazing with this Crock-Pot potato soup. The slow cooker makes this meal super-easy: Just dice a few fresh ingredients, pop 'em into the Crock-Pot, and wait for the magic to happen . . . It's literally comfort in a bowl.

Provided by Zina Harrington

Categories     Crock Pot Recipes

Time 6h10m

Number Of Ingredients 15

1 Small, 3-lb bag of red potatoes, diced
1 Red or yellow onion, diced
1 Small bunch of celery, diced
1 Package of hickory-smoked diced ham
1 tsp Seasoned salt
1 tsp Cracked pepper
1/4 tsp Dried red pepper flakes
OPTIONAL: 1/4 tsp Cayenne pepper
4 cups Chicken broth
2 cups Milk
1/4 cup Flour
Sour cream
Cheddar cheese, shredded
Bacon
Fresh green onions (A.K.A. scallions), chopped

Steps:

  • Dice the red potatoes, the red or yellow onion, and the celery. Dice the green onion bulbs, then dice the green onion tops and reserve the green garnish for later. Add the potatoes to your slow cooker then top with the diced veggies, ham, spices, and chicken broth. Cook on low for 6-8 hours or on high for 4-6 hours.
  • An hour before serving, prep the roux by warming the milk and whisking in the flour until lump-free. Slowly stir in the roux and turn your Crock-Pot on high. Cook for an additional 30-60 minutes until the broth is simmering. (It must be bubbling for the flour to have a thickening effect.)
  • Serve this soon-to-be family favorite with some loaded baked potato toppings - sour cream, shredded cheddar cheese, and bacon crumbles topped with a dash of "love" (sprinkle on some chopped scallions). ENJOY!

Nutrition Facts : Calories 207 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1271 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

CROCKPOT POTATO SOUP



Crockpot Potato Soup image

Crockpot Potato Soup is so easy to make and loaded with real potatoes! This creamy and cheesy potato soup is loaded with flavor and a sure family favorite!

Provided by Nichole

Categories     Main Course

Time 8h15m

Number Of Ingredients 14

2 1/2 Pounds Russet Potatoes, (About 5 Medium)
4 Cups Chicken Broth
1 teaspoon Salt
1/2 teaspoon Pepper
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
2 Tablespoons Butter
1/2 Cup Sour Cream
4 Ounces Cream Cheese, (Softened to room temperature)
2 Cups Shredded Sharp Cheddar Cheese
2 Tablespoons Cornstarch
2 Tablespoons Cold Water
6 Slices Bacon, (Cooked and Crumbled)
1 Bunch Green Onions, (Diced)

Steps:

  • Wash and peel the potatoes, then dice them into 1/2 inch chunks.
  • Place the diced potatoes in the bottom of the slow cooker and add the chicken broth, salt, pepper, garlic powder, onion powder, and butter.
  • Cover and cook on low for 6-8 hours, or high for 3-4 hours.
  • If you cooked your soup on low, now turn the crockpot heat up to high.
  • In a small bowl mix together the cornstarch and water, then whisk into the soup.
  • Cover the crockpot and allow the soup to cook for another 15-20 minutes until thickened.
  • Add the sour cream to a bowl and then add a few Tablespoons of liquid from the soup to the sour cream and stir until smooth.
  • Turn the crockpot off and stir in the sour cream mixture, cream cheese and cheddar cheese until smooth.

EASY CROCK POT POTATO SOUP



Easy Crock Pot Potato Soup image

Learn how to make this Easy Crock Pot Potato Soup for the absolute best comfort food. The slow cooker does all the work to make the creamiest potato soup that will impress the entire family.

Provided by Eating on a Dime

Categories     Main

Time 6h50m

Number Of Ingredients 10

5 large russet potatoes (peeled and diced)
1 small onion (diced)
4 cups chicken broth
4 tablespoons butter
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon pepper
1 cup heavy cream
1/3 cup sour cream
1 tablespoon Xanthan Gum

Steps:

  • Add the potatoes, diced onions, chicken broth, seasonings, and butter to your slow cooker.
  • Cook on low 4 to 6 hours, or on high 3-4 hours - until potatoes are soft.
  • About 30 to an hour minutes before it is done, in a small mixing bowl whisk the heavy cream, sour cream, and the xanthan gum together. This will get thick.
  • Stir into the soup.
  • Cook the soup on high for 20 to 30 minutes until the soup thickens slightly.

Nutrition Facts : Calories 408 kcal, Carbohydrate 38 g, Protein 8 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 81 mg, Sodium 584 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

SLOW COOKER POTATO SOUP



Slow Cooker Potato Soup image

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

8 pounds potatoes, peeled and cubed
1 small onion, chopped
2 tablespoons butter
2 cubes chicken bouillon
2 tablespoons dried parsley
6 cups water
2 cups milk
½ cup all-purpose flour

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

THE BEST CROCKPOT POTATO SOUP RECIPE - EASY LOADED POTATO SOUP



The Best Crockpot Potato Soup Recipe - Easy Loaded Potato Soup image

This creamy crockpot potato soup recipe is a great recipe to warm your whole family up on a cold day! The best Crockpot potato soup is a hearty filling cheesy potato soup that even the pickiest kids love! With all the ingredients of a loaded baked potato, this bowl of soup is filling and flavorful!

Provided by Juliea Huffaker

Categories     American

Time 3h30m

Number Of Ingredients 10

2 pounds Large Diced Potatoes - You can use russet potatoes, Yukon Gold Potatoes, or Red potatoes.
4 cups Chicken Stock or chicken broth
1 cup milk
2 & 1/2 cups of shredded sharp cheddar cheese.
8 oz or 1 cup of Sour cream You can substitute sour cream with heavy cream or even cream cheese... Do Not Add Till Right Before Serving.
1/2 cup chopped Green Onions or Chives
2 cups cream of chicken soup.
1 medium onion diced small
1 pound package of bacon - You need Crispy Bacon (and Bacon Grease for extra flavor.
Salt and Pepper To Taste

Steps:

  • Add to Crockpot
  • 1 medium diced onion (diced into small pieces)
  • Add 2 pounds of largely diced potatoes. (They will get small as they soften and get mixed in.)
  • Add chicken broth, milk, and cream of chicken soup.
  • Cover and let cook all day on low setting, or at least 3 hours on the high settingRight before serving:
  • Your potatoes will be breaking down to one degree or another depending on how long you've cooked it. f potatoes are still too large and not broken down after stirring, use your potato masher or immersion blender to break them down a bit till it's the texture (creamy or chunky) that you prefer.
  • Before serving: In a medium skillet, cook bacon on medium heat for about 7 minutes or till nice and crisp. Then put bacon on a paper towel. Crumble bacon pieces for garnishing.
  • Add 2 tablespoons of bacon grease from the skillet to your crockpot for extra flavor. (If you don't want the bacon grease in the soup, try cooking your bacon on paper bags in the oven, like I did here, for the perfectly crispy bacon!!!)
  • Stir in the sour cream, 2 cups of cheese, and 1/2 the green onions.
  • Cook until cheese is melted.
  • GARNISH individual bowls with crispy bacon pieces, shredded cheese, and green onions.

CROCKPOT POTATO SOUP - USING REAL POTATOES



Crockpot Potato Soup - Using Real Potatoes image

An easy potato soup recipe to put into the Crockpot with no cream of something soup and uses real vegetables (no hashbrowns). This can easily be made vegetarian if you swap out the chicken for vegetable broth. You can also use full fat or fat free cream cheese - both work out well. This soup is easily modified, and can also be made on the stove top, if you prefer.

Provided by CookingBlues

Categories     Low Protein

Time 8h20m

Yield 1 1/2 cups, 8-10 serving(s)

Number Of Ingredients 10

8 cups chicken broth
8 cups potatoes, cubed (peeled or not)
1/2 medium onion, diced
1 stalk celery, diced
1 carrot, diced
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon white pepper
1/4 teaspoon ground red pepper
2 (8 ounce) packages reduced-fat cream cheese, cubed

Steps:

  • Combine broth, potatoes, onion, celery, carrots and spices in a Crockpot. Cook on high for 4 hours, low for 8 hours.
  • Heat cream cheese in the microwave for about a minute to melt. Pull out about 2 cups of potatoes and broth and use an immersion blender to mix the soup into the cream cheese easier.
  • If you don't have an immersion blender, then pull out some potatoes and broth and mash it with a potato masher or fork until the cream cheese has thinned out.
  • Pour the cream cheese mixture back into the soup, and allow the soup to cook on low for about 30 - 45 minutes or until the cream cheese melts into the soup, stirring occasionally. At first the soup will look cloudy on top, but it will melt into the soup to make it creamy. Taste and add more seasoning if needed.
  • Serve it up with cheese, bacon, chives and anything else you want to add on top!

Nutrition Facts : Calories 276.1, Fat 10.2, SaturatedFat 5.6, Cholesterol 30.6, Sodium 1177.1, Carbohydrate 33.5, Fiber 3.8, Sugar 5.9, Protein 12.6

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