SAVORY CHEESE SOUP (SLOW COOKER)
Make and share this Savory Cheese Soup (Slow Cooker) recipe from Food.com.
Provided by CookingONTheSide
Categories Cheese
Time 7h5m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In slow cooker, combine the first eight ingredients.
- Cover and cook on low for 7-8 hours.
- Combine flour and water until smooth; stir into soup.
- Cover and cook on high 30 minutes longer or until soup is thickened.
- Stir in cream cheese and cheddar cheese until blended.
- Stir in beer if desired.
- Cover and cook on low until heated through.
- Serve with desired toppings such as croutons, popcorn, cooked crumbled bacon, sliced green onions.
Nutrition Facts : Calories 388.9, Fat 30.7, SaturatedFat 18.1, Cholesterol 91.4, Sodium 1468.4, Carbohydrate 11.1, Fiber 1, Sugar 3.5, Protein 17.2
SLOW-COOKER CHEDDAR SOUP
The key to this cheesy soup? A pretzel bread bowl.
Provided by Southern Living Test Kitchen
Time 4h5m
Number Of Ingredients 15
Steps:
- Place stock, onion, carrot, celery, bell pepper, butter, salt, black pepper, and crushed red pepper in a 6-quart slow cooker. Cover and cook on HIGH until vegetables are tender, about 3 hours.
- Whisk Cheddar cheese, cream cheese, and 1 cup of the milk into mixture in slow cooker. Cover and cook on HIGH until cheese is melted and smooth, whisking occasionally, about 30 minutes.
- Whisk together cornstarch and remaining ¼ cup milk in a small bowl until smooth. Whisk into soup in slow cooker. Cover and cook on HIGH, whisking occasionally, until thickened, about 15 minutes.
- Slice ½ inch from the top of each pretzel bun using a serrated knife. Scoop out centers of bun bottoms, leaving a ¼-inch-thick shell. Ladle soup evenly into bun bottoms; garnish with bacon and scallions. Serve alongside bun tops.
SAVORY CHEESE SOUP
This recipe took grand prize in the April/May 1995 Taste of Home magazine. I just made this for the first time, and my children and husband devoured it! My kids didn't even complain about the vegetables! (they are ages 5 & 4) This one's a keeper! Hope you enjoy it!
Provided by WJKing
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan, saute onion in butter till tender.
- Add flour, salt, pepper& garlic powder; stir until smooth.
- Gradually add milk; cook and stir over med.
- heat until thickened& bubbly.
- Bring chicken broth to a boil in a small saucepan.
- Add carrots& celery to broth& simmer 5 minutes or until veggies are tender.
- Add to milk mixture& stir until blended.
- Add cheeses.
- Cook& stir until melted.
- (don't boil).
- Garnish w/ chives if desired.
Nutrition Facts : Calories 447.4, Fat 32.6, SaturatedFat 20.2, Cholesterol 101.1, Sodium 1036.1, Carbohydrate 16, Fiber 1.1, Sugar 2.2, Protein 22.7
CREAMY SLOW COOKER POTATO CHEESE SOUP
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
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
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