Time 6h5m Yield 8 servings. Number Of Ingredients 9 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.
Time 8h Yield 8 Number Of Ingredients 8 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.
Yield 6 servings Number Of Ingredients 12 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!
Time 3h15m Yield 8 1/2 cups, 6-8 serving(s) Number Of Ingredients 10 Steps:
Combine first 8 ingredients in a 4 1/2 quart slow cooker. Cook, covered, at high 5-6 hours or until vegetables are tender. Stir together flour and half-and-half; stir into soup. Cover and cook 30 minutes or until thoroughly heated. Season with additional salt and pepper, to taste.
Time 6h25m Yield 10 servings (3-1/2 quarts). Number Of Ingredients 11 Steps:
Place first seven ingredients in a 6-qt. slow cooker. Cook, covered, on low until potatoes are very tender, 6-8 hours., Mash potatoes slightly to break up and thicken soup. Add 1 cup cheese, cream and chives; heat through, stirring until blended. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Time 6h30m Yield 12 serving(s) Number Of Ingredients 8 Steps:
Place all the ingredients except the milk into a slow cooker for 4-6 hours on low. Add warm milk 30 minutes before serving. Cold milk will stop the cooking process and delay meal. Do not add sooner because the milk may curdle. To thicken soup, add instant potato flakes to taste. You may use potato pearls but you will have to stir the soup a lot more to get the pearls to desolve.
Time 7h Yield 6 Number Of Ingredients 11 Steps:
Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease. Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally. In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.
Time 50m Yield 10 servings (about 2-1/2 quarts). Number Of Ingredients 10 Steps:
In a Dutch oven, cook the potatoes, carrots and celery in water until tender, 15-20 minutes. Drain, reserving liquid and setting vegetables aside. , In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.
Time 4h50m Yield 4 Number Of Ingredients 11 Steps:
Place potatoes, celery, onion, chicken stock, and parsley into a slow cooker. Season with salt and black pepper. Set cooker on High, cover, and simmer until vegetables are tender, about 2 hours. Whisk flour with milk in a bowl until smooth. Pour into slow cooker and stir until thickened. Cook on High for 2 more hours. Mash potatoes in the slow cooker to your desired thickness and consistency; stir in cream cheese and cooked ham. Simmer soup until cream cheese has melted, soup is thick and creamy, and ham is heated through, 30 minutes to 1 hour.
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.
