CREAMY POTATO SOUP SLOW COOKER RECIPES

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CREAMY POTATO-AND-HAM HOCK SLOW-COOKER SOUP RECIPE ...



Creamy Potato-and-Ham Hock Slow-Cooker Soup Recipe ... image

This smoked ham hock soup is big on flavor and low on effort.

Provided by Karen Rankin

Total Time 4 hours 45 minutes

Yield Serves 8

Number Of Ingredients 12

4 ½ pounds russet potatoes, chopped (about 10 cups)
2 pounds smoked ham hocks (about 3 ham hocks)
2 cups chopped yellow onion (from 1 medium onion)
1 cup chopped celery (from 3 stalks)
2 tablespoons minced garlic cloves (about 4 garlic cloves)
2 tablespoons chopped fresh thyme
2 ½ teaspoons kosher salt
1 teaspoon black pepper
5 cups chicken broth
1 cup heavy cream
Chopped fresh chives
Hot sauce

Steps:

  • Place potatoes, ham hocks, onion, celery, garlic, thyme, salt, and pepper in a 7-quart slow cooker; add broth, and stir to combine. Cover and cook on HIGH until potatoes are tender, 4 hours. Remove ham hocks, and place on a plate to cool 15 minutes.
  • Puree soup in slow cooker with an immersion blender until it's creamy but whole pieces of potato are still visible. Add cream, and stir. Once ham hocks are cool enough to handle, remove all meat and chop; discard fat and bone. Add meat to soup, and stir to combine.
  • Ladle soup in bowls; top with chopped chives and a dash of hot sauce.

BEST SLOW COOKER POTATO SOUP RECIPE - HOW TO MAKE SLOW ...



Best Slow Cooker Potato Soup Recipe - How to Make Slow ... image

This easy slow cooker potato soup gets its flavor from crumbled bacon and vegetables like celery and leek. It's a comforting dinner the whole family will love.

Provided by Lauren Miyashiro; Recipe by Kellie Kelley

Categories     feed a crowd    appetizers    comfort food    dinner    soup

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 11

6 slices bacon, chopped
2 lb. russet potatoes, peeled and cubed
3 celery stalks, sliced
1 large leek, cleaned and chopped
3 garlic cloves, finely chopped
4 c. chicken stock
1 tsp. kosher salt
6 sprigs of fresh thyme
1/2 tsp. ground black pepper
3/4 c. sour cream, plus more for garnish
Shredded cheddar cheese, chopped chives, sour cream, and reserved bacon, for serving

Steps:

  • Heat a large skillet over medium heat. Add the bacon strips and cook until golden brown, 6 to 8 minutes. Remove to a paper towel lined plate. Reserve 2 pieces for garnish.  Crumble the remaining 4 pieces. 
  • Place the crumbled bacon, potatoes, celery, leek, garlic, stock, salt, thyme sprigs, and pepper in the base of a 6- to 8-quart slow cooker. Put the lid on the slow cooker, and cook on high for 4 hours (or low for 6 to 8 hours) until the potatoes are tender when pierced with a fork.  Remove the thyme sprigs and discard.
  • Use an immersion blender to blend the soup to a semi-smooth consistency, leaving small chunks of potato and vegetables for texture. Stir in the sour cream. (Add 1/4 to 1/2 cup of water, to thin the soup out to your desired consistency). Serve in bowls, garnished with cheese, chives, additional sour cream, and the reserved bacon slices crumbled over top. 

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