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Subject: Potatoe Soup in a Crock Pot?!?
Newsgroups: rec.food.cooking

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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

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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

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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.



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 &amp; to
thin soup, add regular milk.



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


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.



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.



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.



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.



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.

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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.

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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.

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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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