STEAK AND POTATO SOUP SLOW COOKER RECIPES

Steps:

• Place the potatoes, leeks, broth, butter, salt, thyme, and pepper in a 3- to 4-quart slow cooker and stir to combine. Cover and cook on the LOW setting until potatoes are very tender, about 8 hours.
• Blend the soup with an immersion blender until smooth. (Alternatively, transfer the vegetables, in batches, to a stand blender. Blend on low speed until smooth. Return the blended soup to the slow cooker.) Add the sour cream and whisk to combine. Ladle into bowls and serve with an extra swirl of sour cream and a sprinkle of chopped fresh thyme.

Steps:

• Get out your crockpot and place your broth, cream of chicken soup, onions, pepper, and frozen hashbrowns into the pot.
• Put the cover on your crockpot and then turn the heat on low and cook for a total of about five hours.
• After the five hours are up, throw in the additional package of cream cheese and cook for an additional 30 minutes. Make sure to stir every now and then till all the ingredients are mixed together.
• Serve your potato soup with a ladle in each bowl and top with a garnish of your choosing. Use bacon bits, chives, or shredded cheddar cheese.