Slow Cooker Two Potato Vegetable Soup Recipes

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EASY SLOW-COOKER POTATO SOUP



Easy Slow-Cooker Potato Soup image

This hearty slow-cooker potato soup tastes just like a loaded baked potato. Add the ingredients before heading to work in the morning for a quick and easy supper. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h5m

Yield 8 servings.

Number Of Ingredients 9

1 carton (32 ounces) chicken broth
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 small onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, softened and cubed
1 cup half-and-half cream
1 cup shredded cheddar cheese
Optional: Crumbled cooked bacon and chopped green onions

Steps:

  • In a 4- or 5-qt. slow cooker, combine broth, potatoes, onion, garlic and pepper. Cook, covered, on low 6-8 hours or until vegetables are tender., Mash potatoes to desired consistency. Whisk in cream cheese until melted. Stir in half-and-half. Cook, covered, until heated through, 5-10 minutes longer. Serve with cheese and, if desired, bacon and green onions.

Nutrition Facts : Calories 294 calories, Fat 18g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 711mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.

SLOW-COOKER TWO-POTATO VEGETABLE SOUP



Slow-Cooker Two-Potato Vegetable Soup image

For a simple soothing supper, dish up bowlfuls of this colorful soup.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 12h35m

Yield 4

Number Of Ingredients 8

1 large dark-orange sweet potato, peeled, cut into 1/2-inch cubes (1 1/4 cups)
1 medium russet or baking potato, cut into 1/2-inch cubes (1 cup)
1/4 cup chopped onion (1/2 medium)
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
2 1/2 cups water
3/4 teaspoon salt
2 vegetarian vegetable bouillon cubes
2 cups frozen peas and carrots (from 1-lb bag), thawed*

Steps:

  • In 3- to 4-quart slow cooker, mix all ingredients except peas and carrots.
  • Cover; cook on Low setting 8 to 12 hours.
  • About 15 minutes before serving, stir thawed peas and carrots into soup. Cover; cook on Low setting 15 minutes longer or until peas and carrots are thoroughly heated.

Nutrition Facts : Calories 130, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 1/2 Cups, Sodium 1220 mg, Sugar 11 g, TransFat 0 g

SLOW COOKER POTATO SOUP



Slow Cooker Potato Soup image

Excellent soup for cold nights; goes very well with cornbread.

Provided by TJACKSON

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

Time 8h

Yield 8

Number Of Ingredients 8

8 pounds potatoes, peeled and cubed
1 small onion, chopped
2 tablespoons butter
2 cubes chicken bouillon
2 tablespoons dried parsley
6 cups water
2 cups milk
½ cup all-purpose flour

Steps:

  • Place the potatoes, onion, butter, chicken bouillon cubes, parsley and water into a slow cooker. Set on low and let cook for 6 to 8 hours.
  • At least half an hour before serving, stir together the milk and flour until no lumps remain, and mix into the soup. Cook for 30 minutes or until the soup is thickened.

Nutrition Facts : Calories 442.7 calories, Carbohydrate 91.9 g, Cholesterol 12.7 mg, Fat 4.7 g, Fiber 7.8 g, Protein 10.2 g, SaturatedFat 2.7 g, Sodium 381.8 mg, Sugar 6.8 g

VEGGIE POTATO SOUP



Veggie Potato Soup image

Chock-full of potatoes, this vegetarian potato soup is as filling as it is flavorful. Serve on cold winter nights with crusty bread or take a thermos-full to work; with this in store, you'll really look forward to lunch! -Hannah Thompson, Scotts Valley, California

Provided by Taste of Home

Categories     Lunch

Time 5h50m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 13

3 cans (14-1/2 ounces each) vegetable broth
6 medium potatoes, cubed
1 medium carrot, thinly sliced
1 large leek (white portion only), chopped
1/4 cup butter, cubed
1 garlic clove, minced
1 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
1/4 cup all-purpose flour
1-1/2 cups half-and-half cream
1 cup frozen peas, thawed

Steps:

  • In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender., In a small bowl, combine flour and cream until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened.

Nutrition Facts : Calories 207 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 661mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

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