SLOW COOKER POTATO SOUP RECIPE RECIPES

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

SLOW-COOKER CHEESY BACON POTATO SOUP RECIPE - PILLSBURY…

Slow-Cooker Cheesy Bacon Potato Soup Recipe - Pillsbury… image

Potato soup is good, but potato soup with smoky bacon and melty cheese is even better! All you need to do is cook the bacon and chop your veggies—after that, the slow cooker does all the heavy lifting, so dinner is done by the time you get home.

Provided by Pillsbury Kitchens

Total Time 6 hours 55 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 10

Ingredients

4 slices bacon
1 1/2 cups chopped onion
5 cups diced peeled russet potatoes (about 5 medium)
1 medium stalk celery, chopped (1/2 cup)
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
1 1/2 cups half-and-half
1 bag (8 oz) shredded American and Cheddar cheese blend (2 cups)

Steps:

In 12-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.
Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper.
Cover; cook on Low heat setting 6 to 7 hours.
In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup. Increase heat setting to High. Cover; cook about 30 minutes longer or until thickened. Stir in cheese until well melted. Crumble bacon; sprinkle over soup.

Nutrition Facts : Calories 420 , CarbohydrateContent 39 g, CholesterolContent 65 mg, FatContent 1 1/2 , FiberContent 3 g, ProteinContent 17 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 1490 mg, SugarContent 7 g, TransFatContent 1/2 g

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