Crockpot Potato Soup Using Real Potatoes Recipes

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

Ingredients

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

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

Ingredients

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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