CHEESY POTATO SOUP CROCK POT RECIPES

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CHEESY POTATO SLOW-COOKER SOUP RECIPE - PILLSBURY.COM



Cheesy Potato Slow-Cooker Soup Recipe - Pillsbury.com image

Potatoes and cheese? Yes, please! This top-rated, six-ingredient slow-cooker potato soup recipe is unbelievably easy and amazingly delicious. We highly recommend it for those nights when only something warm and comforting will do. Serve your very best slow cooker potato soup with a green salad and crusty bread for a complete meal.

Provided by Pillsbury Kitchens

Total Time 8 hours 30 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 6

1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 1/2 cups chopped onions
5 cups diced peeled russet potatoes (about 5 medium)
3 tablespoons cornstarch
2 cups shredded American cheese (8 oz)
4 medium green onions, sliced (1/4 cup)

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. Reserve 1/4 cup broth in small bowl; cover and refrigerate. In cooker, mix onions, potatoes and remaining broth.
  • Cover; cook on Low heat setting 8 hours.
  • Increase heat setting to High. In small bowl, beat cornstarch and reserved broth until smooth. Add to cooker; stir. Cover; heat to simmering, and cook 10 to 15 minutes longer or until thickened.
  • Stir in cheese until well melted. Sprinkle servings of soup with green onions.

Nutrition Facts : Calories 300 , CarbohydrateContent 35 g, CholesterolContent 40 mg, FatContent 1/2 , FiberContent 3 g, ProteinContent 11 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 1210 mg, SugarContent 4 g, TransFatContent 0 g

CHEESY POTATO SOUP ( CROCK POT ) RECIPE - FOOD.COM



Cheesy Potato Soup ( Crock Pot ) Recipe - Food.com image

This soup is what I make for my family every Christmas Eve. I love using the crock pot, especially during the holidays. To cut down on time, I always use frozen hash browns- (diced, not shredded) for the 6 cups of potatoes. I've also added cheddar cheese along with the Velveeta cheese.This soup is delicious served in bread bowls.

Total Time 7 hours 15 minutes

Prep Time 15 minutes

Cook Time 7 hours

Yield 8-10 serving(s)

Number Of Ingredients 10

6 cups diced peeled potatoes
5 cups water
2 cups diced onions
1/2 cup diced celery
1/2 cup chopped carrot
4 teaspoons chicken bouillon granules
1/4 teaspoon pepper
2 cups diced cooked ham
1 (12 ounce) can evaporated milk
1 1/2 cups Velveeta cheese, cubed

Steps:

  • Combine all ingredients except milk and cheese in a large crock pot.
  • Cover. Cook on low 7-8 hours, or until vegetables are tender.
  • Stir in milk and cheese.
  • Stir until the cheese melts.
  • *Be sure crock pot is at least 5qt or more.

Nutrition Facts : Calories 258.9, FatContent 9.5, SaturatedFatContent 4.2, CholesterolContent 44.2, SodiumContent 327.5, CarbohydrateContent 28.8, FiberContent 3.5, SugarContent 3.2, ProteinContent 15

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SLOW-COOKER CHEESY POTATO SOUP RECIPE - BETTYCROCKER.C…
Searching for a new family-favorite meal to take some pressure off the dinner hour? Give this slow-cooker cheesy potato soup a try. Its velvety texture enriched with cheese and crispy bacon is mostly a hands-free affair. Potatoes cook all day in the slow cooker until they’ve broken down into a creamy broth. Stir in the thickener of half-and-half and flour during the last half hour and the cheese and bacon, right before serving. Garnish this soup like a loaded potato with more cheese, more bacon, a sprinkle of green onions and if you’re feeling extra, a dollop of sour cream! Once your family gets a taste, you’ll understand why this recipe has earned more than 600 ratings from satisfied home cooks.
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Potatoes and cheese? Yes, please! This top-rated, six-ingredient slow-cooker potato soup recipe is unbelievably easy and amazingly delicious. We highly recommend it for those nights when only something warm and comforting will do. Serve your very best slow cooker potato soup with a green salad and crusty bread for a complete meal.
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This soup is what I make for my family every Christmas Eve. I love using the crock pot, especially during the holidays. To cut down on time, I always use frozen hash browns- (diced, not shredded) for the 6 cups of potatoes. I've also added cheddar cheese along with the Velveeta cheese.This soup is delicious served in bread bowls.
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