SLOW COOKER POTATO LEEK SOUP RECIPES

Name: Slow Cooker Potato Soup
Prep time: 20 min
Total time: 4 h 20 min
Yield: 6-8 servings
Ingredients: 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

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

Ingredients

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.

SLOW-COOKER CREAMY CAULIFLOWER SOUP RECIPE: HOW TO MAKE IT

Slow-Cooker Creamy Cauliflower Soup Recipe: How to Make It image

I love indulgent cream soups but not the fat that goes along with them. In this healthier version, the soup's velvety texture makes it feel rich and the spicy kick warms you up in a flash. —Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories Lunch

Total Time 06 hours 20 minutes

Prep Time 20 minutes

Cook Time 06 hours 00 minutes

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 13

Ingredients

1-3/4 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch cubes
1 medium head cauliflower (about 1-1/2 pounds), cut into 1-inch pieces
1 small onion, chopped
3 garlic cloves, minced
1 large bay leaf
3 teaspoons dried celery flakes
1-1/2 teaspoons salt
1-1/2 teaspoons adobo seasoning
3/4 teaspoon ground mustard
1/4 teaspoon cayenne pepper
6 cups water
3/4 cup nonfat dry milk powder
Optional toppings: Shredded cheddar cheese, sliced green onions and croutons

Steps:

Place first 10 ingredients in a 6-qt. slow cooker. Add water; sprinkle milk powder over top., Cook, covered, on low until cauliflower is very tender, 6-8 hours. Remove bay leaf. 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, serve with toppings.

Nutrition Facts : Calories 80 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 434mg sodium, CarbohydrateContent 17g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 3g protein. Diabetic exchanges 1 vegetable

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