Crock Pot Carrot And Bacon Soup Food

CROCK POT POTATO BACON SOUP

Steps:

• 1. Using at least a 5.5-quart Crock Pot, set the temperature to low. Combine chicken stock, minced garlic, Italian seasoning, potatoes, celery, and onion in the Crock Pot.
• 2. Stir until all ingredients are well integrated. Let cook until potatoes are fork-tender. (I let it go for a couple of hours.)
• 3. In a separate dish combine milk and all 3 cans of soup. Stir until well mixed.
• 4. When the potatoes are cooked, add mixed soup, mushrooms, and bacon to Crock Pot. Stir gently but thoroughly. Let cook for another 20 - 30 minutes. Test broth for flavor and thickness. At this point, you can add more Italian seasoning, minced garlic, salt, and/or pepper to your taste. If the soup is too thick, add water in small increments until you have your desired consistency. If you prefer a thicker consistency, mix some cornstarch and milk then add to the soup.
• 5. Let cook for another 30 -60 minutes (to allow the flavor of the additional seasoning to develop), then serve. Garnish with cheddar cheese for a truly tasty loaded baked potato flavor.
• 6. After eating a couple of bowlfuls, my hubby suggested that chicken and carrots would also be a nice addition to the soup. Please let me know if try that variation and how it worked out. :)

CROCK POT CARROT SOUP WITH HONEY AND NUTMEG

Steps:

• Heat the oil in a large skillet over medium heat. Add the onions and cook until softened, 6 to 8 minutes, stirring often to cook evenly.
• Put the potatoes, carrots, garlic, and herbs in the slow cooker; add the onions and oil, scraping them out of the pan. Add enough of the water or broth to cover everything. Cover and cook on HIGH for 1 hour.
• Turn the cooker to LOW and cook until the vegetables are soft, 5 to 7 hours. Puree in batches in a food processor or right in the slow cooker with a handheld immersion blender; the soup will be nice and thick. Stir in the honey and grate the nutmeg right over the crock. Season with salt and pepper. Keep warm on LOW without letting it come to a boil until serving. Ladle the hot soup into bowls and enjoy.

CROCK POT BEEF BACON AND BARLEY SOUP

Steps:

• Cook bacon in large non stick skillet over medium heat for 3 minutes. Stirring frequently.
• Add Beef and onion salt and pepper; cook 3 to 5 minutes or until beef is browned.
• Into 4 quart crock pot layer potatoes, carrots, corn and barley. Top with beef mixture. Pour broth tomatoes and gravy over top. DO NOT STIR!
• Cover and cook on low for 7 to 8 hours. Stir before serving.

SLOW COOKER SPLIT PEA AND BACON SOUP

Steps:

• Cook the bacon strips in a medium pan over medium-high heat until crispy and browned; set aside on a paper towel lined plate.
• In a slow cooker, add all remaining ingredients including the cooked bacon.
• Heat on Low for 8 hours or High for 4 hours. Season with salt and pepper to taste and garnish with fresh parsley before serving.

CROCK POT POTATO AND CABBAGE SOUP WITH BACON

Steps:

• Combine chicken broth, potatoes, cabbage, leek, onion, carrots, and parsley in large bowl; pour mixture into slow cooker.
• Stir in salt, pepper, caraway seeds, and bay leaf.
• Cover and cook on low for 6 to 8 hours or on high for about 3 to 4 hours (or until the vegetables are tender). Remove and discard bay leaf.
• Meanwhile, about 30 minutes before the soup is ready, cook the bacon in a skillet over medium heat. Or bake the bacon in the oven .
• Combine some hot liquid from slow cooker with the sour cream in small bowl. Add mixture to slow cooker; stir.
• Stir in most of the crumbled bacon and save a few tablespoons to use for garnish.
• Taste and adjust the seasonings.

CROCK POT CARROT AND BACON SOUP

Steps:

• Combine all the ingredients except the sour cream in the slow cooker.
• Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours.
• Transfer to a blender or food processor, and purée in batches until smooth.
• Return to the slow cooker, and cook for an additional 30 minutes on HIGH; serve with dollops of sour cream.

CROCK POT POTATO SOUP

Steps:

• Peel 6 large potatoes. Cut into bite-size pieces.
• Put in crock pot along with leeks, onions, carrot, chicken bouillon cubes, parsley flakes, chopped celery, salt, water, butter, pepper, evaporated milk, and flour.
• Mix well.
• Cook on low 8 to 10 hours.
• Garnish with crumbled bacon and chives.

CROCK POT WHITE BEAN SOUP WITH BACON

Steps:

• Combine the beans, bacon, onion, celery, carrot, bouquet garni and broth in slow cooker.
• Cover and cook on LOW for 8 to 9 hours.
• Remove the bouquet garni.
• Discard.
• Puree about one-third of the soup in a food processor.
• Season with salt and pepper.
• Add cream if using, cover and continue to cook on LOW 15 minutes longer.