Best Creamy Slow Cooker Potato Cheese Soup Recipes

SLOW COOKER CREAMY POTATO, CABBAGE, BROCCOLI AND CHEESE SOUP

Slow Cooker Creamy Potato, Cabbage, Broccoli and Cheese Soup image

I wanted something a little healthier than regular potato soup. This has some extra veggies and fewer processed ingredients and is wonderful on a cold day. I had to guess on the cooking time as I was home for this and ended up cooking on high because I couldn't wait to eat it.

Provided by JG-TKD

Categories Low Protein

Time 6h30m

Yield 5 1/2 quarts, 11 serving(s)

Number Of Ingredients 13

Ingredients

1 cup chopped onion
2 teaspoons minced garlic
1 cup chopped celery, 2 stalks
12 ounces frozen broccoli florets
8 medium potatoes, cubed golden potato
1/2 teaspoon pepper (or more)
1/2 teaspoon paprika (or more)
4 cups chicken stock
2 cups water (more or less)
1 small cabbage, chopped
8 ounces neufchatel cheese (cream cheese)
1 cup shredded Mexican blend cheese (not the taco seasoning type, or cheddar if you like)
tony chachere's original creole seasoning

Steps:

Place everything except cabbage and cheese in a 6 quart crockpot.
Add as much cabbage as will fit and still leave about an inch of space between the top of the food and the lid.
Add water to almost cover the ingredients (about 2 cups when I made it).
Cook on low until soft my guess is 6-8 hours then use an immersion blender to cream everything.
add in cheeses and blend again, or let melt and stir.
This is a nice hearty soup for the cold snap we are having. It needed a bit more flavor so I added the tony's at the end. Adding bits of ham at the beginning might work for that as well.

Nutrition Facts : Calories 280.6, Fat 9.7, SaturatedFat 5.3, Cholesterol 30.5, Sodium 367.3, Carbohydrate 38.6, Fiber 6.4, Sugar 7.1, Protein 11.8

CREAMY SLOW COOKER POTATO CHEESE SOUP

Creamy Slow Cooker Potato Cheese Soup image

Soup for a crowd made in my 6 1/2 quart slow cooker. Hearty and flavorful. Serve with corn bread or your favorite crusty bread and a salad or other vegetable. For a 3 quart slow cooker, halve all ingredient amounts.

Provided by KATHYB

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 5h30m

Yield 18

Number Of Ingredients 15

Ingredients

¼ cup butter
½ white onion, chopped
¼ cup all-purpose flour
2 cups water
2 large carrots, diced
4 stalks celery, diced
1 tablespoon dried, minced garlic
salt and pepper to taste
1 cup milk
2 tablespoons chicken soup base
1 cup warm water
5 pounds russet potatoes, peeled and cubed
1 bay leaf
1 cup shredded Cheddar cheese
6 slices crisp cooked bacon, crumbled

Steps:

Melt butter in a large saucepan over medium heat. Cook onion in butter until translucent. Stir in flour until smooth, then gradually stir in 2 cups water, carrots, celery, garlic, salt, and pepper. Heat through, then stir in milk. Dissolve chicken base in 1 cup warm water, and pour into vegetable mixture.
Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot.
Cover, and cook 5 hours on High, or 8 hours on Low.
Remove bay leaf. Puree about 4 cups of the soup in a blender or food processor, and then stir pureed soup into contents of slow cooker. Stir in cheese and bacon until cheese is melted.

Nutrition Facts : Calories 168.7 calories, Carbohydrate 26.6 g, Cholesterol 14.9 mg, Fat 5.2 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 3.2 g, Sodium 320.3 mg, Sugar 2.4 g

SLOW COOKER CREAMY POTATO, HAM & CHEESE SOUP

Slow Cooker Creamy Potato, Ham & Cheese Soup image

When I had some leftover honey baked ham from Christmas this year, I decided to combine it with my creamy potato soup. With the addition of some baguette slices for dipping and a side salad, it was a hearty (and super easy) New Year's Eve dinner for my family! If you don't have honey baked ham, just buy some fresh deli ham. Make sure they slice it thick so that you can cut it into small cubes for the soup. Crumbled bacon in the last 30 minutes of cooking time gives this soup a delicious light, smoky flavor that will have everyone asking for seconds! This recipe makes about 6 servings. Enjoy!

Provided by Cindy DeVore @valleygreennaturals

Categories Other Soups

Number Of Ingredients 12

Ingredients

2 large baking potatoes, peeled and cut into 1" cubes
1 medium yellow onion, diced
1 cup(s) honey baked or thick-cut deli ham, cut into small cubes
15 ounce(s) chicken stock
1 can(s) condensed cream of mushroom soup
1 teaspoon(s) garlic salt
3/4 teaspoon(s) black pepper
6 slice(s) bacon, cooked and crumbled
3/4 cup(s) heavy cream
1-1/2 cup(s) sharp cheddar, shredded
1/2 package(s) cream cheese
12 slice(s) french baguette, warmed

Steps:

Turn your slow-cooker on high to get it hot while you're cutting up ingredients.
Add the first 7 ingredients to the slow-cooker, and stir up from the bottom to mix in the garlic salt and pepper with all ingredients.
Reduce slow-cooker to low heat. Cover and allow to cook for 3 to 3-1/2 hours, stirring each hour. Slow cooker times can vary. The goal is to cook the potatoes until just fork-soft.
When potatoes are cooked, add in the crumbled bacon, heavy cream, 1/2 cup shredded cheddar and cream cheese. Reserve the remaining shredded cheddar as a soup topping.
Continue to stir and break up the cream cheese until it's smooth. Cover and cook for another 30 to 45 minutes, stirring occasionally.
Wrap the sliced baguette in foil and heat it at 275 degrees until soup is ready to serve.
When soup is smooth and creamy, ladle into bowls and top with shredded cheddar cheese. Serve with warmed baguette slices and enjoy!