Crock Pot Creamy Potato Soup Food

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SLOW COOKER CREAMY POTATO SOUP



Slow Cooker Creamy Potato Soup image

This is a very rich and creamy soup. A great family favorite. It may be cooked on the stove or in a slow cooker. Garnish with chives, if desired.

Provided by ROZANRENEE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 7h

Yield 6

Number Of Ingredients 11

6 slices bacon, cut into 1/2 inch pieces
1 onion, finely chopped
2 (10.5 ounce) cans condensed chicken broth
2 cups water
5 large potatoes, diced
½ teaspoon salt
½ teaspoon dried dill weed
½ teaspoon ground white pepper
½ cup all-purpose flour
2 cups half-and-half cream
1 (12 fluid ounce) can evaporated milk

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.

Nutrition Facts : Calories 552.6 calories, Carbohydrate 74.2 g, Cholesterol 59.2 mg, Fat 19.3 g, Fiber 7.4 g, Protein 22 g, SaturatedFat 10.3 g, Sodium 1151.3 mg, Sugar 9.9 g

CREAMY CROCK POT POTATO SOUP



Creamy Crock Pot Potato Soup image

Creamy soup with plenty of potatoes and veggies. Prepare it in the morning and come home to a hot meal.

Provided by skigb

Categories     Potato

Time 8h15m

Yield 8-10 serving(s)

Number Of Ingredients 14

4 cups water
4 tablespoons butter
1/2 cup onion, chopped
1/2 cup celery, diced
1 tablespoon parsley flakes
1 teaspoon lemon pepper
1 (13 ounce) can evaporated milk
12 ounces American cheese (cubed or shredded)
1 cup flour
2 large carrots, diced
8 large potatoes, cubed
4 chicken bouillon cubes
1 teaspoon garlic powder
6 ounces sour cream

Steps:

  • Combine water and flour in a jar and shake until mixed well.
  • In a 5-quart crock pot, combine all ingredients except sour cream, cheese and evaporated milk.
  • Cook on low 8 to 10 hours.
  • During the last hour of cooking, add evaporated milk, sour cream and cheese.
  • When final ingredients are melted it's ready to eat.

Nutrition Facts : Calories 662.9, Fat 25.3, SaturatedFat 15.5, Cholesterol 66.2, Sodium 930.8, Carbohydrate 89.2, Fiber 9.4, Sugar 4.8, Protein 22.1

CROCK POT CREAMY POTATO SOUP



Crock Pot Creamy Potato Soup image

I love cooking in the crock pot, and this is a compilation of a couple recipes (on the stove and crock pot mixtures) I saw on this website. I used dill weed from one because I am a huge fan. You don't have to use it if that's not your thing. It gives it a great flavor, though. Enjoy!

Provided by Laura Ham

Categories     < 4 Hours

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 -4 cups peeled cubed potatoes (I use Idaho)
1/4 cup chopped carrot
1 tablespoon onion flakes (or you can use fresh onion)
1 (8 ounce) package low-fat cream cheese
1 (10 ounce) can cream of celery soup
1 teaspoon dill weed
1/2 cup milk
3 tablespoons plain flour
2 tablespoons butter
2 teaspoons salt (or more to taste)
1/8 teaspoon pepper (or more to taste)
sharp cheddar cheese (to garnish, shredded)
bacon bits

Steps:

  • Place potatoes, carrots, dill weed, butter, salt, pepper, and enough water to cover it all in a crock pot. Cover and cook on high 2-3 hours until potatoes and carrots are soft but not mushy. My crockpot cooks very hot on high, so it usually only takes it 2 hours.
  • Mix milk with flour in separate bowl and then add to crock pot. Add can of soup and cream cheese. Mix well. Stir until smooth consistency and leave in crock pot on low another 20-30 minutes or until smooth and warm.
  • Serve topped with cheddar cheese and bacon bits if desired.

Nutrition Facts : Calories 379.7, Fat 23.2, SaturatedFat 12.4, Cholesterol 69.4, Sodium 1795.9, Carbohydrate 34.1, Fiber 3.4, Sugar 4.5, Protein 10.2

NIKKI'S CREAMY CROCK POT POTATO SOUP



Nikki's Creamy Crock Pot Potato Soup image

This recipe is well worth the list of ingredients. Most are items you already have around the kitchen.

Provided by Nikki

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 3h40m

Yield 6

Number Of Ingredients 17

3 slices bacon, cooked and crumbled
4 red potatoes, peeled and cut into 1/2 inch chunks
¼ cup butter
½ onion, chopped
3 cloves garlic, coarsely chopped
½ cup milk
¼ cup all-purpose flour
3 cups milk
1 cup sour cream
¼ cup shredded Cheddar cheese
¼ cup grated Parmesan cheese
2 tablespoons seasoned salt
1 tablespoon chopped fresh parsley
1 tablespoon crushed red pepper flakes
½ teaspoon celery salt
½ teaspoon dried basil
1 tablespoon chives for garnish

Steps:

  • Preheat a large slow cooker by turning it to the High setting and covering with the lid.
  • Place the cut-up potatoes in a microwave safe bowl, and microwave on High for about 8 minutes, until the potatoes are cooked and steaming hot.
  • While the potatoes are cooking, place the butter in the preheated slow cooker, and cook and stir the onions and garlic for about 5 minutes, until the onions turn golden. Stir in 1/2 cup of milk, and whisk in the flour until smooth. Gradually whisk in the remaining 3 cups of milk, and let the mixture come to a simmer in the slow cooker. Simmer for about 10 minutes, until the soup begins to thicken.
  • Stir in the hot cooked potatoes, crumbled bacon, sour cream, Cheddar cheese, Parmesan cheese, seasoned salt, parsley, red pepper flakes, celery salt, and dried basil. Stir to mix the soup well, reduce the slow cooker setting to Low, cover, and cook for 3 hours, stirring occasionally. Sprinkle with chives and serve.

Nutrition Facts : Calories 428.8 calories, Carbohydrate 42.5 g, Cholesterol 61.4 mg, Fat 23.5 g, Fiber 3.4 g, Protein 13.7 g, SaturatedFat 13.9 g, Sodium 1365.6 mg, Sugar 9.1 g

CROCK POT POTATO SOUP



Crock Pot Potato Soup image

Make and share this Crock Pot Potato Soup recipe from Food.com.

Provided by casha

Categories     Winter

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 9

5 lbs potatoes
1 (8 ounce) package cream cheese
1/2 cup margarine
1/2 large onion
2 (10 1/2 ounce) cans cream of chicken soup
1 1/2 cups milk
salt and pepper
bacon bits (optional)
cheddar cheese (optional)

Steps:

  • Peel and cut up potatoes and onion.
  • Put in crock pot and cover with water.
  • Cook 4-5 hours.
  • Approximately 1 1/2 hours before eating add cream cheese, margarine, cream of chicken soup, milk, and salt and pepper blend
  • Cook until warm throughout.
  • Top with bacon bits and cheddar cheese
  • Serve and ENJOY.

Nutrition Facts : Calories 415.6, Fat 16, SaturatedFat 7.9, Cholesterol 43.6, Sodium 653.4, Carbohydrate 59.1, Fiber 6.4, Sugar 3.9, Protein 10.8

CROCK POT POTATO SOUP



Crock Pot Potato Soup image

Make and share this Crock Pot Potato Soup recipe from Food.com.

Provided by lucy k.

Categories     Pork

Time 5h30m

Yield 8 serving(s)

Number Of Ingredients 9

8 cups coarsely chopped peeled potatoes
1 small onion, chopped
1/2 lb bacon, crisped, drained and crumbled
1 (8 ounce) package cream cheese, softened
2 (10 ounce) cans chicken broth
1 (10 ounce) can cream of chicken soup
3/4 cup water
1 1/2 cups milk
1/2 teaspoon pepper

Steps:

  • Stir together the potatoes, onion and bacon in the crock pot.
  • In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, water, milk and pepper.
  • Add the mixture to the crock.
  • Cook on low for 8 to 10 hours or on high for 4 to 5 hours.
  • Before serving, put some of the mixture into the blender, and mix back in to thicken the soup.

Nutrition Facts : Calories 419.7, Fat 26.8, SaturatedFat 11.5, Cholesterol 59.8, Sodium 841.9, Carbohydrate 33.4, Fiber 3.5, Sugar 2.9, Protein 12

VEGETARIAN CROCK POT CREAMY POTATO SOUP



Vegetarian Crock Pot Creamy Potato Soup image

This hot simple soup will become an all-time favorite particularly on a chilly fall or wintry day! If you like add some cooked crisp bacon to the soup or as a side-topping for this to make it appealing to meat lovers, as well as vegetarians.

Provided by debnrth

Categories     Low Protein

Time 3h30m

Yield 1 Full-sized crock pot, 6 serving(s)

Number Of Ingredients 11

5 large russet potatoes, washed, scrubbed and cubed without peeling the skins
2 (32 ounce) containers vegetable broth
1/2 chopped large onion
3 minced garlic cloves
1 1/2 teaspoons salt, to taste
1 -2 tablespoon ground white pepper, to taste
1 teaspoon cayenne, to taste
1 tablespoon dried parsley
1/2 cup all-purpose flour
2 cups low-fat half-and-half, divided
2 cups shredded cheddar cheese

Steps:

  • Cook the first 8 ingredients in the crock pot on high for 3-4 hours or until the potatoes are tender when tested with a fork.
  • Add to the soup an easy-roux made of 1/2 cup flour shaken vigerously in a mason jar with 1 cup of the half and half,( you may also in addition to shaking this mixture whisk it in order to smooth out all the lumps), the other cup of half and half and the cheese. Continue cooking the soup for another 30 minutes.
  • To achieve a smooth consistency, mash the potatoes in the crock pot, adding some extra half and half or broth if needed. You may also put the soup in a blender afterward in order to have a creamier texture if desired. Some portion of the potatoes may be kept in their present whole state for the varied effect which is also great!
  • Serve hot and garnish with fresh parsley or other fresh herbs and side-toppings like coursley shredded parmesan and cheddar cheese, sour cream or plain yogurt and chopped fresh chives. Chopped crisp bacon also makes a nice meat-lovers' topping! Enjoy! Note: the 30-minute prep time really depends on how long it takes to get the potatoes, onion and garlic chopped and whether or not you choose to leave the potato skins on !

Nutrition Facts : Calories 542.4, Fat 22.2, SaturatedFat 13.8, Cholesterol 69.4, Sodium 869, Carbohydrate 68.1, Fiber 7.7, Sugar 3.2, Protein 19.5

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