Crock pots make great soups! Here's four recipes for potato soups.
POTATO SOUP
7 cups cubed peeled potatoes -- (7 to 7 1/2)
4 cups chicken broth ( reduced-sodium )
1 cup water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter or margarine
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons dried dill weed
1 can evaporated milk -- (12 oz)
In a large crockpot, combine first ten ingredients.
Cover and cook on high for 7 hours or until the
vegetables are tender.
Add milk. Stir to blend and heat.
Use a hand mixer to blend some of the "chunks" to thicken
soup. Fix to preference: to thicken further use potato
flakes & to thin soup,add regular milk.
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CREAMY POTATO LEEK SOUP
6 Potatoes, peeled and cubed
1 tb Parsley, chopped
5 c Water
2 Leeks, chopped
1 tb Salt
Pepper
2 Onions, chopped
1/3 c Butter
1 carrot, sliced
13 ounce evaporated milk
1 Stalk celery, sliced
4 Chicken bouillon cubes
Chopped chives
Place all ingredients except milk and chives in crockpot.
Cover and cook on low for 10 to 12 hours or on high for 3
to 4 hours. Stir in evaporated milk during last hour.
Serve topped with chopped chives.
From Chets Crock www.chet.com who states:
"All recipes have been submitted by friends and
readers and are believed to be in the public
domain unless otherwise noted."
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CHEDDAR POTATO SOUP
8 potatoes -- cubed
1 tablespoon chopped chives
1 1/2 cups choppe celery
1/3 cup chopped parsley
1/2 cup chopped onion
1/4 teaspoon paprika
1/4 teaspoon celery seed
1 teaspoon savory
1/2 teaspoon salt
1 cup milk
2 tablespoons flour
2 tablespoons butter
2 1/2 cups grated cheddar cheese
Place potatoes, chives, celery, parsley, onion,
paprika, celery seed, savory and salt in crockpot. Add
water to cover. Cover; cook on high for one hour. Reduce
heat to low; cook 4-5 hours. Combine milk and flour until
smooth. Combine with butter in a saucepan. Cook for 3-4
minutes over medium heat, stirring constantly. Add
cheese and stir until melted. Turn crockpot to high.
Pour in cheese mixture and cook for 15 minutes.
---
HEARTY POTATO SOUP
6 potatoes -- peeled and cubed
2 medium onions -- diced
2 carrots -- thinly sliced
2 ribs celery -- thinly sliced
28 ounces chicken broth
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
1 1/2 cups cream or half-and-half
Combine the potatoes, onions, carrots, celery chicken
broth, basil, salt, and pepper in crockpot. Cover; cook
on high for 3-4 hours or until potatoes and carrots are
cooked. Combine the flour and cream until smooth. Stir
into crockpot until mixed. Cook for 30 minutes longer.
POTATO SOUP
7 cups cubed peeled potatoes -- (7 to 7 1/2)
4 cups chicken broth ( reduced-sodium )
1 cup water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter or margarine
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons dried dill weed
1 can evaporated milk -- (12 oz)
In a large crockpot, combine first ten ingredients.
Cover and cook on high for 7 hours or until the
vegetables are tender.
Add milk. Stir to blend and heat.
Use a hand mixer to blend some of the "chunks" to thicken
soup. Fix to preference: to thicken further use potato
flakes & to thin soup,add regular milk.
---
CREAMY POTATO LEEK SOUP
6 Potatoes, peeled and cubed
1 tb Parsley, chopped
5 c Water
2 Leeks, chopped
1 tb Salt
Pepper
2 Onions, chopped
1/3 c Butter
1 carrot, sliced
13 ounce evaporated milk
1 Stalk celery, sliced
4 Chicken bouillon cubes
Chopped chives
Place all ingredients except milk and chives in crockpot.
Cover and cook on low for 10 to 12 hours or on high for 3
to 4 hours. Stir in evaporated milk during last hour.
Serve topped with chopped chives.
From Chets Crock www.chet.com who states:
"All recipes have been submitted by friends and
readers and are believed to be in the public
domain unless otherwise noted."
------------------------------------------------------
CHEDDAR POTATO SOUP
8 potatoes -- cubed
1 tablespoon chopped chives
1 1/2 cups choppe celery
1/3 cup chopped parsley
1/2 cup chopped onion
1/4 teaspoon paprika
1/4 teaspoon celery seed
1 teaspoon savory
1/2 teaspoon salt
1 cup milk
2 tablespoons flour
2 tablespoons butter
2 1/2 cups grated cheddar cheese
Place potatoes, chives, celery, parsley, onion,
paprika, celery seed, savory and salt in crockpot. Add
water to cover. Cover; cook on high for one hour. Reduce
heat to low; cook 4-5 hours. Combine milk and flour until
smooth. Combine with butter in a saucepan. Cook for 3-4
minutes over medium heat, stirring constantly. Add
cheese and stir until melted. Turn crockpot to high.
Pour in cheese mixture and cook for 15 minutes.
---
HEARTY POTATO SOUP
6 potatoes -- peeled and cubed
2 medium onions -- diced
2 carrots -- thinly sliced
2 ribs celery -- thinly sliced
28 ounces chicken broth
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
1 1/2 cups cream or half-and-half
Combine the potatoes, onions, carrots, celery chicken
broth, basil, salt, and pepper in crockpot. Cover; cook
on high for 3-4 hours or until potatoes and carrots are
cooked. Combine the flour and cream until smooth. Stir
into crockpot until mixed. Cook for 30 minutes longer.
