Brendas Creamy Crockpot Potatoe Corn Soup Food

CREAMY POTATO AND CORN SOUP

Steps:

• Mix potatoes, stock, cream cheese and Seasoning in 6-quart slow cooker.
• Cover the slow cooker.
• Cook 8 hours on LOW or 4 hours on HIGH, stirring in corn during the last 15 minutes of cooking.
• Stir in shredded cheese until smooth.
• Ladle into soup bowls.
• Garnish with additional shredded cheese, sliced green onions and crumbled bacon, if desired.

CORN POTATO SOUP FOR THE CROCK POT

Steps:

• Saute onion, celery, and bell pepper to translucent in the olive oil.
• Pour all ingredients except heavy cream and whole corn into crock pot.
• Cook on high for 4 hours.
• Blend 1/2 the ingredients in blender and pour back into crockpot.
• Add Heavy cream and whole sweet corn.
• Let warm for about 30 minutes.
• Serve and Enjoy.
• I will sometimes add cheese and or sour cream when serving if anyone.
• wants it.

CREAMY POTATO AND CORN SOUP

Steps:

• Mix potatoes, stock, cream cheese and Seasoning in 6 L slow cooker. Cover.
• Cook 8 hours on LOW or 4 hours on HIGH, stirring in corn during the last 15 minutes of cooking.
• Stir in shredded cheese until smooth. Ladle into soup bowls. Garnish with additional shredded cheese, sliced green onions and crumbled bacon, if desired.

SLOW COOKER CREAMY POTATO CORN SOUP

Steps:

• Place the yellow potatoes, corn, jalapenos, salt, cumin, oregano, ground coriander, and stock in a large slow cooker.
• Cook on low for 6-8 hours or on high for 4 hours.
• Prior to serving scoop out 6 cups of potatoes and place in a large bowl. Add the Almond Breeze and mash potatoes until almost smooth but still a bit chunky.
• Return to the pot along with the lime juice.
• Taste and add salt and extra stock if needed.

SLOW COOKER CREAMY POTATO SOUP

Steps:

• Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
• Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
• In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.