PIONEER WOMAN SLOW COOKER POTATO SOUP RECIPES

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



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

This easy slow cooker potato soup is a comforting weeknight meal the whole family will love.

Provided by THEPIONEERWOMAN.COM

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

To serve: Shredded cheddar cheese, chopped chives, sour cream, reserved bacon

Steps:

  • Heat a large skillet over medium heat. Add the bacon strips and cook until golden brown, 6-8 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 - 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. 

PERFECT POTATO SOUP RECIPE - HOW TO MAKE POTATO SOUP



Perfect Potato Soup Recipe - How to Make Potato Soup image

Ree Drummond's smooth potato soup recipe isn't too creamy or lumpy, and is packed with flavor. Find out how to make it here, and serve it for lunch or dinner.

Provided by Ree Drummond

Categories     main dish    soup

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 14

6

slices thin bacon, cut into 1-inch pieces

1

whole medium onion, diced

3

whole carrots, scrubbed clean and diced

3

stalks celery, diced

6

whole small russet potatoes, peeled and diced

8 c.

low sodium chicken or vegetable broth

3 tbsp.

all-purpose flour

1 c.

milk

1/2 c.

heavy cream

1/2 tsp.

salt, more to taste

Black pepper, to taste

1/2 tsp.

Cajun spice mix

1 tsp.

minced fresh parsley

1 c.

grated cheese of your choice

Steps:

  • Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot. Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice. Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes. Remove half to 2/3 the soup and blend in batches in a blender/food process until completely smooth. (***USE CAUTION WHEN BLENDING HOT SOUP; IF POSSIBLE, ALLOW THE SOUP TO COOL BEFORE BLENDING***) Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish. Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

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