Crockpot Baked Potato Soup

Serves 10 (If I'm making this for just my family and I'm not freezing part of it I only do half. A full recipe makes a lot and fills my crock pot to the very top and even with just half we have leftovers for lunch the next day.)

5 lbs potatoes, peeled and diced in 1 to 2 inch chunks
1 teeny onion, diced
4 cloves garlic, minced
1 tsp seasoned salt
1/2 tsp black pepper
1/2 tsp red pepper
2 qts chicken broth
2 (8 oz) pkg cream cheese (add at end)
crumbled bacon
green onion
shredded cheese
chives

Use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or high for 4. The potatoes should be fork tender. Use a potato masher to mash the potatoes in the soup or if you want a smooth soup use a hand-held immersible blender. After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely melted. Stir a few times during the 30 minutes.
Garnish with bacon, onion, chives, cheese, sour cream.
I usually have all the garnishments out on the table and let everyone fix their own.
This is one of those recipes that is flexible with your ingredients. If I don't have any fresh garlic I just throw in some garlic powder if I think about it and I have made it without the onion and loved it just as much. This is one of my go to winter recipes because I always have the ingredients on hand.
The red pepper in this gives the soup that little kick of warm without it being spicy hot.

**Side note I just made this for Lucie's birthday party and the full recipe fed 11 adults and there were 6 children at the party. I didn't see how much or how little they ate and it was the perfect amount.

Chicken Taco Soup

1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed...
1 (14.5 oz.) can petite diced tomatoes, drained
1 (15.25 oz.) can sweet corn, drained
1 (12.5 oz.) can white chicken breast, drained
1 (10.75 oz.) can cream of chicken soup
1 (10 oz.) can green enchilada sauce
1 (14 oz.) can chicken broth
1 packet taco seasoning

Directions:
Mix all ingredients together in a large pot.
Heat until warm, stirring occasionally.
Serve with tortilla chips.

Slow Cooker Tortellini Soup

1 bag of frozen tortellini ...
1 small bag of fresh spinach
2 cans of Italian style diced tomatoes
1 box or 4 cups or vegetable broth
1 block of cream cheese

Put all ingredients in crockpot, chunking up the cream cheese. Cook on low for 5-6 hrs.

Creamy Crock Pot Chicken Noodle Soup

1 (32-ounce) container chicken broth
3 cups water...
2½ cups chopped cooked chicken
1½ cups sliced carrots
1½ cups sliced celery
¼ cup chopped onion
1½ teaspoons dried thyme, crushed
¾ teaspoon garlic-pepper seasoning
3 ounces cream cheese, cut in cubes
2 cups dried egg noodles

Directions


In a slow cooker, combine broth, water, carrots, celery, onion, thyme and garlic-pepper seasoning.

Cover and cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours. If using low-heat setting, turn cooker to high-heat setting.

Stir in cream cheese, then chicken and uncooked noodles. Cover and cook for 20-30 minutes more or just until noodles are tender.

Another Crockpot Potato Soup

 1 (30 oz.) bag frozen hash-brown potatoes
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2c chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)


  In a slow cooker, combine potatoes, broth, soup, onion, and pepper.  Cover, and cook on low for 5 hours. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.  Garnish with green onion.

Murray’s Chicken-Pot-Pie Soup---BY: JOHN MURRAY

 1 cup chopped fresh carrots
1/2 cup chopped celery
1/3 cup chopped onion
...
1 cup fresh/frozen peas
2 tablespoons butter
2 cups diced cooked turkey/chicken
2 cups water
1-1/2 cups diced peeled potatoes
2 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2-1/2 cups whole milk, divided
3 tablespoons all-purpose flour
*~* In a large saucepan, sauté the carrots, celery, and onion in butter until
tender. Stir in the turkey/chicken, water, potatoes, peas, bouillon, garlic
powder, salt, and pepper. Bring to a boil. Reduce heat, cover and simmer for
10-12 minutes or until vegetables are tender.
*~* Stir in 2 cups milk. Combine flour and remaining milk until smooth. Stir into
soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Potato Bacon Chowder

2 cups potatoes, cut into small cubes
4 oz Canadian-style bacon, cut into 1/4-inch pieces
1 large carrot, diced
1 cup leeks, chopped, white part only
3 medium garlic cloves, minced
4 cups fat-free chicken broth
1/2 cup uncooked barley
1 bay leaf
1/4 tsp dried thyme, crushed
1/4 tsp black pepper
1 cup fat free half and half
Instructions
In a slow cooker, combine potatoes, carrots, leek, garlic, broth, barley, bay leaf, thyme, pepper and bacon; cover and cook on low for 4-6 hours.
Stir in half-and-half; heat through, uncovered, about 10 minutes.
Preparation time: 10 minute(s)

Cooking time: 4-6 hour(s)

Potato Soup

2 1/2 pounds baby red potatoes, cut into bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions

Directions:
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!