Best Potato Soup Recipe Slow Cooker Recipes

SLOW COOKER LOADED POTATO SOUP RECIPE BY TASTY

Steps:

• Add the potatoes, onions, chicken broth, salt and pepper to the slow cooker.
• Set it to low for 6 hours or high for 4 hours.
• In a saucepan, combine the butter, flour, heavy cream and sour cream. Whisk until thickened.
• When the slow cooker is done, pour in the thickened mix. Stir, cover and set the slow cooker to low for another 30 minutes.
• Serve with shredded cheese, bacon and chopped scallions.
• Enjoy!

SLOW COOKER POTATO SOUP FOR WEIGHT WATCHERS RECIPE - (4/5)

Steps:

• Add hash browns, chicken broth, chicken soup, onion, and black pepper to your slow-cooker and cook on high for an hour. Stir, then turn your slow-cooker to low for another hour. Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into the mixture. Add milk and cook 10 to 15 minutes longer. Garnish with chopped green onion and bacon bits. Add 1 WW point for garnish. VARIATIONS: Use frozen country potatoes or Potatoes O'Brien in place of the hash browns.

SLOW-COOKER LOADED BAKED POTATO SOUP RECIPE - (4.2/5)

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 2 tablespoons drippings in skillet. Drain bacon on paper towels; refrigerate until ready to use. Add onions to drippings in skillet; cook and stir 5 minutes or until crisp-tender. Stir in flour; cook and stir 1 minute. Add 1 cup broth; cook and stir 2 minutes or until sauce comes to boil and thickens. Pour into slow cooker. Stir in remaining broth and potatoes; cover with lid. Cook on LOW 8 to 10 hours (or HIGH 5 to 6 hours). Use slotted spoon to transfer 4 cups potatoes to medium bowl; mash until smooth. Add 1 1/2 cups cheese to remaining mixture in slow cooker; stir until melted. Stir in mashed potatoes and milk; cook, covered, 5 minutes or until heated through. Place bacon on paper towel-covered microwaveable plate. Microwave on HIGH 20 to 30 seconds or until heated through. Serve soup topped with bacon, remaining cheese, sour cream and chives (or green onions).

SLOW COOKER LOADED POTATO SOUP RECIPE - (4.5/5)

Steps:

• Soup doesn't get much easier than making it in the slow cooker, does it? And here we have one of the ultimate comfort food soups made in the slow cooker. I've already posted four slow cooker soup recipes this season and they're quickly becoming my favorite way to make soup so I figured I may as well post another. Potato soup is definitely one of my favorite soups. I make it probably two or three times a month especially during the winter. I don't always add bacon because I don't always keep it on hand (it's dangerous stuff for me, I have a hard time resisting) but if we are going to label this as "loaded" potato soup, then it better have bacon. I think next time I might even try adding in some homemade ranch dressing in place of the sour cream. To a 6 or 7-quart slow cooker, add potatoes, onion, chicken broth, evaporated milk and season with salt and pepper to taste. Cover with lid and cook on HIGH heat for 4 hours or LOW heat for 8 hours (poke potatoes with a fork to check make sure they're soft). Ladle out 2 cups liquid from soup mixture in crock pot into a liquid measuring cup, set aside. In a medium saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, 2 minutes. While whisking, slowly pour 2 cups liquid in measuring cup into butter mixture (it will thicken quickly). Pour butter mixture into slow cooker and stir to blend. If desired, mash potatoes with a potato masher to break down into smaller pieces or use an emulsion blender to puree. Cover and cook on HIGH heat until thickened, about 10 minutes. Turn heat off (or to warm), stir in sour cream. Serve warm topped with cheddar, bacon and green onions (you can just mix in those three remaining ingredients into slow cooker or top individual servings).

BAKED POTATO SOUP IN A SLOW COOKER RECIPE - (4.4/5)

Steps:

• Take the cream cheese out of the refrigerator so it can come to room temperature. This allows it to blend into the soup better. Prepare the vegetables for the soup. Wash and peel the potatoes. Chop them into about 1" pieces, which makes for a chunkier soup. If you like a creamier soup, chop them smaller. Set aside. Chop the onion into small pieces. Chop the garlic finely, or use garlic from a jar, about 2-3 teaspoons. Combine the potatoes, onion, garlic, broth and salt and pepper in your slow cooker. (Don't add the cream cheese, yet). Cook on high for 6 hours and low for 10 hours. About an hour before serving, take the cream cheese out of the refrigerator so it can come to room temperature. Just before serving, add the cream cheese that has been brought to room temperature, into your slow cooker and stir until it is melted. If you prefer a chunk soup, ladle into bowls and top with your favorite toppings! If you prefer a creamy soup, either blend a little at a time in a blender, or use an immersion blender in the slow cooker. Try different versions, like adding clams for a clam chowder, or stir the bacon, cheese and green onion into the soup and top with a dollop of sour cream.

POTATO SOUP RECIPE (SLOW COOKER) RECIPE - (4.5/5)

Steps:

• Preparation 1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan; crumble bacon. Add onion to drippings in pan; sauté 3 minutes or until tender. 2. Place potato slices and onion in a 5-quart electric slow cooker coated with cooking spray. Combine 1/2 cup water and ingredients through pepper; stir into mixture in slow cooker. Cover and cook on LOW for 8 hours or until potatoes are tender. 3. Mash somes of themixture with a potato masher if desired; stir in milk and cheese. Increase heat to HIGH. Cover and cook on HIGH for 20 minutes or until mixture is thoroughly heated. Ladle soup into bowls. Top with sour cream. Sprinkle with bacon and chives. Note: MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov. Nutritional Information Amount per serving Calories: 259 Calories from fat: 0.0% Fat: 6.4g Saturated fat: 3.9g Monounsaturated fat: 2g Polyunsaturated fat: 0.4g Protein: 13.2g Carbohydrate: 37.8g Fiber: 2.6g Cholesterol: 17mg Iron: 1.6mg Sodium: 683mg Calcium: 202mg Search for Recipes by Nutrition Data