Slow Cooker: Potatoe Soup in a Crock Pot?!?

Subject: Potatoe Soup in a Crock Pot?!?
Newsgroups: rec.food.cooking
From: jwd (jwdavis at mail.utexas.edu)
Date: Sat, 29 Jan 2000 11:40:09 -0600
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Can it be done? Does anyone have a good recipe for a beginner?
Thanks
Jeff
From: lsa525 at aol.com (LSA525)
Date: 01 Feb 2000 17:30:36 GMT
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> Potatoe Soup in a Crock Pot?!?

I have never made potato soup in a crockpot so I don't know if it would turn out good or not.Potato soup is so easy to fix on the stove and it is done in a short time.

Peel and cube as many potatoes as you want and put into a pot.Finely chop a onion-again as many as you want and put that into a pot.Cover with water and bring to a boil.Turn down heat and cook until vegetables are done and water is mostly gone.Stir in some butter and canned evaporated milk.Also add salt and pepper to the potatoes while they are cooking.

Lynn
From: Paul R.O'Neill (operapro at mediaone.net)
Date: Wed, 02 Feb 2000 00:34:10 GMT
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I have clipped a few recipes from various sources and I shall attach them here.

I am sorry that in most cases I kept the recipes but most of the sources are not attached. Most came from newsgroups. Some have various additions like cheese or bacon or spinach, so you can try some different approaches. I have not yet tried any of these, but I bet some will be really fine!

Hope this helps.
Paul in Byfield, MA

Potato Soup, Basic for the Crockpot

6 med. potatoes, diced
3 carrots, sliced
3 stalks celery, chopped
1 onion, diced
6 c. water
4 chicken bouillon cubes
Parsley flakes
1 small can (5.8oz) evaporated milk

Put everything into the crockpot except milk. Cook 8 to 10 hours on low (all day) or 3 to 4 hours on high.
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Potato Soup

7 to 7 1/2 cups of cubed peeled potatoes
4 cups chicken broth
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 drilled dill weed
1 can (12 oz) evaporated milk

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, and to thin soup add regular milk.
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Potato Soup For Crockpot
Serving Size: 8

8 Lg Potatoes -- cubed
2 Med Onions -- chopped
2 Tbsp Margarine
2 Chicken boullion cubes
2 Tbsp Parsley -- dry
6 cup Water
2 cup Milk
1/2 cup Flour -- mixed with water

Place ingredients 1 through 6 in the crockpot and cook all day on low to medium. 1/2 hour to one hour before serving; add milk and flour mixture. After the soup starts to thicken, it is ready to serve.

NOTE: Add 1/4 pound of Velveeta cheese for Cheese potato soup. 1 can evaporated milk may be substituted for the regular milk.

This is a recipe from my crockpot list. Make sure you add salt and pepper to taste once it's done--it is wonderful!
--Maria
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Crockpot Potato Soup

This recipe is made in a crockpot but can also be made on the stove.

6 potatoes, peeled and cut into 1" cubes
2 onions, chopped
1 carrot, sliced
1 celery stalk, chopped
4 cups water
1 (13oz) can milk or half-and-half
dash white pepper
1 tsp. cornstarch
1 tsp. flour
2 tsp. salt
2 tbl. butter
chives, chopped, optional

Put all the ingredients with the exception of the milk, flour and cornstarch in a pot. Cover and cook on low for 10-12 hours or on high for 3-4 hours.

Combine the milk, flour and cornstarch together and add to the pot during the last hour. Serve with chives on top.
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Crockpot Potato Spinach Soup

4 medium potatoes, diced
1 onion, chopped
1 cup chopped smoked turkey breast or ham
4 cups chicken broth
1 teaspoon dry mustard
1/2 teaspoon salt
pepper to taste
1 package (10 oz) frozen spinach, thawed and squeezed dry
1 cup shredded Swiss cheese, optional

Combine first 7 ingredients in crock pot. Cover and cook on low 7 to 8 hours, until potatoes are tender. Add spinach and
continue cooking on high for 15 to 20 minutes. Serve with shredded cheese sprinkled on top, if desired.
Serves 6.
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Crock Pot Ham And Potatoes
6-8 slices ham
8-10 med. potatoes, peeled and thinly sliced
1 med. onion, peeled and thinly sliced
Salt and pepper
1 c. grated Cheddar cheese
2 cans cream of celery or mushroom soup
Paprika

Put half of ham, potatoes and onions in crock pot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on low 8-10 hours or on high 4 hours.
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Famous Potato Bacon Soup

8 cups coarsely chopped peeled potatoes
1 small onion, shopped (1/3 cup)
1/2 pound bacon, crisped, drained, and crumbled
1 8-oz pkg. cream cheese, softened
3 14.5 oz cans reduced-sodium chicken broth
1 10.75 oz can condensed cream of chicken soup
1/4 tsp. pepper

1. In a 4-qt. crock, stir together the potatoes and onion. Stir in the bacon.

2. In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, and the pepper. Add the mixture to the crock.

3. Cover and cook the soup on low heat for 8-10 hours or on high heat for 4-5 hours. If you like, mash the potatoes slightly for a thicker consistency before serving.

Makes 8 servings.
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Potato Soup for the Crockpot

Note: This is for a 5-quart crockpot, which is larger than the usual. Cut down the proportions if you have a smaller crockpot.

8 potatoes, unpeeled or peeled, chopped
2 onions, chopped
2 carrots, pared, chopped small
2 ribs celery with tops, chopped
1 (14.5 oz.) can chicken broth (or 1 can vegetable broth)
2 T. dried parsley (or 6 T. fresh parsley, chopped)
1-1/2 t. salt
1/4 t. white pepper
1 c. milk
1/2 c. flour
green onions, sliced
bacon, fried and chopped
grated cheddar cheese

Put all ingredients down to and including the pepper into the crockpot. Add water to within 1 inch of the top of the crockpot. Cook on high for 8 hours. 1 hour before serving, put milk into a small container with lid. Put flour into milk, and shake. Stir in milk/flour for thickening.

Serve topped with green onions, bacon, and cheese. A green salad complements this soup beautifully.
From: rlfranklin at webtv.net (Ron Franklin)
Date: Tue, 1 Feb 2000 19:16:12 -0800 (PST)
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Next time you make this potato soup, cut up a cauliflower in it. It is out of this world. My wife has done this for years and it is really delicious.
From: catmandy99 at aol.com (Sheryl Rosen)
Date: 06 Feb 2000 04:45:45 GMT
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If you start with stock that's already made (whether you made it or it comes from a can) you can have potato soup in about 45 min.

Brown an onion and some green onions, if you have. Shallots are nice, too, as are leeks. Brown them in butter over low heat in a 4 quart dutch oven.

Peel and dice about 6 nice sized potatoes. (small dice).

Pour in about 8 cups of stock, either chicken or vegetable--into the pot you cooked the onions in. Stir in the potatoes. Bring to a boil and then lower the heat to medium. Simmer until the potatoes begin to fall apart.

Season to taste...salt, pepper, a little thyme is nice. Some chives are nice. Dill is WONDERFUL, as is parsley. I strongly recommend dill.

Cook to desired consistency. You can add sour cream or cheddar cheese to enrich and add yummy calories, if you like.

You really don't need to use a crock pot. It's kinda over kill. But if you MUST use the crock pot...use low heat and only cook for 2-3 hours.

Good luck.
From: Maria Rost Rublee (mrublee at gwis2.circ.gwu.edu)
Date: Thu, 17 Feb 2000 13:23:18 GMT
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Sheryl Rosen wrote:
: You really don't need to use a crock pot. It's kinda over kill. But if you
: MUST use the crock pot...use low heat and only cook for 2-3 hours.

Hmm, I would disagree. Potatoes take a LONG time to cook in the crockpot. Especially a bunch of them. Here's a recipe I've tried and liked, although I salt/pepper each bowl as I reheat it.

Potato Soup For Crockpot
Serving Size: 8

8 Lg Potatoes -- cubed
2 Med Onions -- chopped
2 Tbsp Margarine
2 Chicken boullion cubes
2 Tbsp Parsley -- dry
6 C Water
2 C Milk
1/2 C Flour -- mixed with water

Place ingredients 1 through 6 in the crockpot and cook all day on low to medium. 1/2 hour to one hour before serving; add milk and flour mixture. After the soup starts to thicken, it is ready to serve.

NOTE: Add 1/4 pound of Velveeta cheese for Cheese potato soup. 1 can evaporated milk may be substituted for the regular milk.

Maria

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