Knock Your Socks Off Crock Pot Soup Recipes

KNOCK YOUR SOCKS OFF CROCK POT SOUP RECIPE - (4/5)

KNOCK YOUR SOCKS OFF CROCK POT SOUP Recipe - (4/5) image

Provided by Tabatha

Number Of Ingredients 9

Ingredients

8 oz. Italian sausage, cooked and crumbled
4 potatoes, peeled and cubed into bite sized pieces
1 14.5 oz.Can Red Gold Diced Tomatoes with Garlic and Olive Oil
1 Cup bacon, fried very crisp and chopped very finely (I used that already bagged kind and it works best)
1 16 oz. container of Mushrooms, sautéed in a little butter or olive oil then chopped finely
1 Cup Kale cleaned and chopped with that woody stem cut off.
2 Cups Heavy Cream
32 oz. Chicken Broth
2 Tablespoons flour

Steps:

Break out the Crock Pot! Put in the sausage, potatoes, chicken broth, can of Red Gold, and JUST enough water to cover but ONLY if you need it. Cook on high for 3-4 hours. Whisk the flour into the heavy cream, make sure to get lumps out and all other items are chopped very finely - makes a huge difference! Put the cream, kale, mushrooms, and bacon into soup. Cook for another 30 - 45 minutes. Sprinkle with freshly grated parmesan, bacon bits, and green onion if desired then serve! This may be put into containers and frozen for lunches. It is delicious!

KNOCK YOUR SOCKS OFF SOUP

Knock Your Socks Off Soup image

Lately, I've been seeing lots of posts online about Zuppa Tuscana, and then my stepdad was raving about a sausage and potato soup, and it all inspired me! I don't think there is ANYTHING better on a chilly Fall day than a hot bowl of soup and some crusty bread. This soup is so warming and delicious, you'll just want to curl up with a bowl of it and watch some movies with your loved ones!

Provided by Bre Van Patten @breonnavp

Categories Other Main Dishes

Number Of Ingredients 10

Ingredients

1 pound(s) chorizo (mexican sausage, mild or medium
half - yellow onion, diced
2 teaspoon(s) minced garlic
4 small potatoes, diced
3 cup(s) chopped kale
1 cup(s) sweet corn
1 1/2 box(es) chicken broth (that's 6 cups i think)
3/4 cup(s) heavy cream
1 tablespoon(s) fresh sage, chopped
- salt to taste

Steps:

In a large pot, heat a little bit of olive oil (I used bacon grease) on medium. Put in your chorizo and break up with a wooden spoon. After cooking for about 5 minutes, add in diced onion and garlic. Cook until unions are translucent, stirring occasionally.
Once onions are cooked through, dump in diced potatoes and chopped sage. Pour in chicken stock, and bring up to a simmer. Cover and reduce to medium-low, simmering for about 18 minutes. Salt to taste.
Stir, and add chopped kale and sweet corn. Bring back up to boil, cover, and continue to simmer for 10-15 minutes. Stir in cream, and serve with sourdough or French rolls.
Enjoy the deliciousness!!

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