SLOW-COOKER SWEET POTATO SOUP RECIPE: HOW TO MAKE IT
I love that I can top this creamy soup with anything my heart desires, which means I can eat it several days in a row without ever having to have it the same way twice. You can substitute fresh onions and celery in this recipe if you prefer, but using the dried version makes it easy to throw together on a weekday morning. —Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Lunch
Total Time 05 hours 15 minutes
Prep Time 15 minutes
Cook Time 05 hours 00 minutes
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a 4- or 5-qt. slow cooker, combine all ingredients except sour cream and pepitas. Cook, covered, on low until potatoes are tender, 5-6 hours., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, top servings with sour cream and pepitas.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 215 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 637mg sodium, CarbohydrateContent 43g carbohydrate (18g sugars, FiberContent 5g fiber), ProteinContent 5g protein.
CABBAGE, POTATO AND LEEK SOUP RECIPE - NYT COOKING
Here's a warming, economical soup that combines cabbage with leeks, potatoes and plenty of black pepper. The potatoes melt slightly into the broth, making the texture silky, lush and even a bit sexy (at least as far as cabbage goes).
Provided by Melissa Clark
Total Time 1 hours 20 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium-high heat, add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.
- Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.
Nutrition Facts : @context http//schema.org, Calories 360, UnsaturatedFatContent 6 grams, CarbohydrateContent 42 grams, FatContent 19 grams, FiberContent 6 grams, ProteinContent 8 grams, SaturatedFatContent 11 grams, SodiumContent 1065 milligrams, SugarContent 10 grams, TransFatContent 1 gram
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SLOW-COOKED LOADED POTATO SOUP RECIPE: HOW TO MAKE IT
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Reviews 4.5
Total Time 08 hours 45 minutes
Category Dinner, Lunch
Calories 447 calories per serving
- Place potatoes and onion in a 6-qt. slow cooker; add broth, garlic, salt and pepper. Cook, covered, on low 8-10 hours or until potatoes are tender., Mash potatoes to desired consistency. Stir in cream cheese, cream and butter. Cook, covered, 15 minutes longer or until heated through., Just before serving, whisk soup to combine. Top servings with bacon, cheese and chives.
SLOW-COOKER SWEET POTATO SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 05 hours 15 minutes
Category Lunch
Calories 215 calories per serving
- In a 4- or 5-qt. slow cooker, combine all ingredients except sour cream and pepitas. Cook, covered, on low until potatoes are tender, 5-6 hours., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, top servings with sour cream and pepitas.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
CABBAGE, POTATO AND LEEK SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 20 minutes
Calories 360 per serving
- Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.
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