German Potato Soup Crock Pot Recipes

GERMAN POTATO SOUP

Steps:

• Fry the bacon then add the onion and cook until golden, 6-8 minutes. Add the garlic and cook for another minute. Add all remaining ingredients except for the parsley. Bring to a boil, reduce the heat to medium-low, cover and simmer 30-40 minutes.
• Add the parsley and simmer for another minute. Add salt and pepper to taste.
• Note: This is a great make-ahead soup as the flavor is even better the next day!

SLOW COOKER CREAMY POTATO SOUP

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.

GERMAN POTATO SOUP FOR THE CROCK POT

Steps:

• Chop or shred all vegetables. (I love how the soup looks using shredded vegetables!).
• Place all vegetables and broth in crock pot.
• Stir in bay leaf, pepper, caraway seeds and nutmeg.
• Cover and cook on "Low" for 8 to 10 hours or on "High" for 4 to 5 hours.
• Remove bay leaf.
• Mash vegetables (if desired).
• Add 1/2 cup sour cream (if desired).
• Stir in crumbled bacon (if desired).

CROCK POT GERMAN POTATO SOUP

Steps:

• Combine ingredients, except bacon and sour cream.
• Cook on Low 8-10 hours or High 4-5 hours.
• Remove bay leaf, use potato masher to mash ingredients.
• Add bacon, sour cream; whisk and serve.

CROCKPOT GREEN BEAN AND POTATO SOUP

Steps:

• 1. Spray the Crockpot with cooking spray.
• 2. Layer sliced potatoes, sliced onion, green beans and bacon, sprinkling with salt and pepper as you go.
• 3. In a medium bowl, add soup and water and whisk until smooth. Pour over mixture in crockpot.
• 4. Dot with butter, about 3 tablespoon total.
• 5. Cover and cook on low for 6 to 8 hours or until potatoes are tender..
• 6. Taste and adjust seasonings.
• 7. VARIATIONS: Replace the green beans and bacon with , 2 cans whole kernel corn, drained and 2 cups cubed ham; or 2 cans sweet peas, drained and a dozen or so pearl onions instead of the large chopped onion.

SLOW-COOKER GERMAN POTATO SALAD

Steps:

• Cook bacon in 12-inch skillet over medium-high heat, stirring frequently, until brown and crisp; remove from skillet with slotted spoon and drain on paper towels. Cook onions and celery in bacon drippings 5 to 8 minutes over medium-high heat, stirring frequently, until crisp-tender. Sprinkle with salt, celery seed and pepper. Cover and refrigerate bacon.
• Layer half each of the potatoes and onion mixture in 3- to 4-quart slow cooker. Repeat layers. Pour broth over top.
• Cover and cook on Low heat setting 5 to 6 hours.
• Remove potatoes from cooker, using slotted spoon. Mix sugar, cornstarch and vinegar in small bowl; stir into liquid in cooker. Stir in bacon. Gently fold in potatoes. Increase heat setting to High. Cover and cook 20 to 30 minutes or until potatoes have thickened. Sprinkle with parsley. Potato salad will hold on Low heat setting up to 2 hours; stir occasionally.

GERMAN POTATO SOUP

Steps:

• 1. In a 4-to 5-quart slow cooker combine sausage, vegetables, and seasonings. Pour broth over all.
• 2. Cover and cook on low-heat setting for 7-9 hours or high-heat setting 3-1/2 to 4-1/2 hours, or until potatoes desired tenderness.
• 3. Enjoy!