CREAMY POTATO DILL SOUP RECIPES

SLOW COOKER CREAMY POTATO SOUP RECIPE | ALLRECIPES

Slow Cooker Creamy Potato Soup Recipe | Allrecipes image

This is a very rich and creamy soup. A great family favorite. It may be cooked on the stove or in a slow cooker. Garnish with chives, if desired.

Provided by ROZANRENEE

Categories Cream of Potato Soup

Total Time 7 hours 0 minutes

Prep Time 30 minutes

Cook Time 6 hours 30 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

6 slices bacon, cut into 1/2 inch pieces
1 onion, finely chopped
2 (10.5 ounce) cans condensed chicken broth
2 cups water
5 large potatoes, diced
½ teaspoon salt
½ teaspoon dried dill weed
½ teaspoon ground white pepper
½ cup all-purpose flour
2 cups half-and-half cream
1 (12 fluid ounce) can evaporated milk

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.

Nutrition Facts : Calories 552.6 calories, CarbohydrateContent 74.2 g, CholesterolContent 59.2 mg, FatContent 19.3 g, FiberContent 7.4 g, ProteinContent 22 g, SaturatedFatContent 10.3 g, SodiumContent 1151.3 mg, SugarContent 9.9 g

CREAMY SLOW COOKER POTATO CHEESE SOUP RECIPE | ALLRECIPES

Creamy Slow Cooker Potato Cheese Soup Recipe | Allrecipes image

Soup for a crowd made in my 6 1/2 quart slow cooker. Hearty and flavorful. Serve with corn bread or your favorite crusty bread and a salad or other vegetable. For a 3 quart slow cooker, halve all ingredient amounts.

Provided by KATHYB

Categories Potato Soup

Total Time 5 hours 30 minutes

Prep Time 30 minutes

Cook Time 5 hours 0 minutes

Yield 18 servings

Number Of Ingredients 15

Ingredients

¼ cup butter
½ white onion, chopped
¼ cup all-purpose flour
2 cups water
2 large carrots, diced
4 stalks celery, diced
1 tablespoon dried, minced garlic
salt and pepper to taste
1 cup milk
2 tablespoons chicken soup base
1 cup warm water
5 pounds russet potatoes, peeled and cubed
1 bay leaf
1 cup shredded Cheddar cheese
6 slices crisp cooked bacon, crumbled

Steps:

Melt butter in a large saucepan over medium heat. Cook onion in butter until translucent. Stir in flour until smooth, then gradually stir in 2 cups water, carrots, celery, garlic, salt, and pepper. Heat through, then stir in milk. Dissolve chicken base in 1 cup warm water, and pour into vegetable mixture.
Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot.
Cover, and cook 5 hours on High, or 8 hours on Low.
Remove bay leaf. Puree about 4 cups of the soup in a blender or food processor, and then stir pureed soup into contents of slow cooker. Stir in cheese and bacon until cheese is melted.

Nutrition Facts : Calories 168.7 calories, CarbohydrateContent 26.6 g, CholesterolContent 14.9 mg, FatContent 5.2 g, FiberContent 2.6 g, ProteinContent 4.6 g, SaturatedFatContent 3.2 g, SodiumContent 320.3 mg, SugarContent 2.4 g

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