Oamc Freezer To Crockpot Crockpot Cheesy Potato Soup Food

CROCK POT CHEESY POTATO SOUP

Steps:

• In a 3 ½ to 4 quart slow cooker combine potatoes, water, onion, bouillon granules, and pepper. Cover; cook on LOW-HEAT setting for 8 to 9 hours or on HIGH-HEAT setting for 4 to 4 ½ hours.
• Stir cheese and milk into mixture in cooker. Cover; cook on low-heat setting for 1 hour more or on high-heat setting for 30 minutes more. Mash potatoes slightly, if desired.
• 6 servings.
• BHG Slow Cooker Recipes.

OAMC FREEZER TO CROCKPOT CROCKPOT CHEESY POTATO SOUP

Steps:

• Add all ingredients except milk & cheese into gallon freezer bag.
• Add milk & cheese to separate quart-sized freezer bag.
• Thaw overnight in refrigerator (bag in bowl). Add ingredients of gallon bag to crockpot.
• For the last hour of cooking, add quart bag ingredients (milk & cheese).

SLOW COOKER TURKEY BLACK BEAN CHILI - OAMC FREEZER TO CROCKPOT

Steps:

• Brown ground turkey in a pan.
• Add cooled meat & all ingredients to gallon freezer bag.
• Thaw bag (in bowl) in refrigerator overnight. Empty ingredients into crockpot.
• Cook on low 6-8 hours. Serve with shredded cheese & chips topped w/ sour cream if desired.

CREAMY, CHEESY POTATO SOUP

Steps:

• Bring water to a boil in a medium saucepan.
• Add potato cubes and stir to make sure they are just covered with water.
• Cook potatoes until fork tender, maybe 10 minutes.
• Drain potatoes and set aside.
• In a large pot melt butter over medium heat and stir in onion. If using real onion cook until just translucent.
• Stir in the flour and cook stirring constantly for at least a minute to get rid of the raw flour taste. (If you've never worked with roux it will look like a really thick paste at this point. That's great- keep stirring :) ).
• Add red pepper flakes and salt & pepper.
• Slowly add the 1 cup of broth stirring as you pour it into the roux. Stir until smooth.
• Start adding the milk and cream and stir until smooth.
• Bring the mixture up to a low simmer stirring constantly. Simmer 2-3 minutes.
• Add the sugar and the shredded cheese.
• Stir until cheese is melted.
• Stir in Bacon or Ham and potatoes and cook for 1 minute to heat potatoes thru.

EASY CHEESY POTATO SOUP

Steps:

• Dice the peeled potatoes into about 3/4" pieces.
• Place the diced potatoes in a pot with the 4 cups of chicken broth and bring to a boil. Reduce heat and simmer for about 15 minutes or until potatoes are nice and tender.
• While potatoes cook, in a separate pot, melt the butter. Add the chopped green onion and sauté for 5 minutes.
• Whisk the flour, celery seeds and paprika into the butter/green onions and stir constantly until a smooth paste. Gradually stir in the ff half and half. Stir frequently until mixture begins to thicken.
• Add the hot cooked potatoes and both into the creamy mixture; stir well.
• With a slotted spoon remove 1 or 2 cups of the potatoes and set them aside.
• Use a stick blender or blender or food processor to blend the soup in the pot.
• Return the blended mixture and reserved 1 or 2 cups of potatoes to the pot.
• Stir in the cheese, salt and pepper.
• Stir and cook (but do NOT allow to boil) until cheese is melted smooth and well-mixed.
• Serve.
• Garnish with some green onion tops, if desired.

MUSHROOM SPINACH CROCKPOT STROGANOFF - OAMC FREEZER TO CROCKPOT

Steps:

• Place butter, mushrooms, onion, garlic & spinach in crockpot.
• In a separate bowl, mix together broth, sour cream, ketchup, Worcestershire sauce, black pepper, and paprika.
• Pour mixture over mushrooms.
• Cook on low heat for 7.5 hours.
• Add cream cheese.
• Cook on low for 30 minutes or until melted/heated completely.