Best 4 Slow Cooker Two Potato Vegetable Soup Recipes
Immerse yourself in the comforting warmth of a hearty and flavorful soup, crafted to perfection in your slow cooker. Embark on a culinary journey as we explore the tantalizing recipe for "Slow Cooker Two Potato Vegetable Soup", a delightful symphony of wholesome ingredients and savory flavors. Discover the art of transforming simple pantry staples, such as potatoes, carrots, and celery, into a nourishing and delectable soup that will warm your soul and satisfy your taste buds.
Here are our top 4 tried and tested recipes!
SLOW-COOKER TWO-POTATO VEGETABLE SOUP
For a simple soothing supper, dish up bowlfuls of this colorful soup.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 12h35m
Yield 4
Number Of Ingredients 8
Steps:
- In 3- to 4-quart slow cooker, mix all ingredients except peas and carrots.
- Cover; cook on Low setting 8 to 12 hours.
- About 15 minutes before serving, stir thawed peas and carrots into soup. Cover; cook on Low setting 15 minutes longer or until peas and carrots are thoroughly heated.
Nutrition Facts : Calories 130, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 1/2 Cups, Sodium 1220 mg, Sugar 11 g, TransFat 0 g
SLOW COOKER VEGETABLE SOUP
This soup is a traditional vegetable soup with a little extra. I added homemade dumplings like my mom use to make for me. She made her soup with all the leftover vegetables in the refrigerator and then added dumplings. Good vegetarian soup without the meat.
Provided by susanmac
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 6h30m
Yield 8
Number Of Ingredients 16
Steps:
- Combine 6 cups vegetable broth, frozen vegetables, tomatoes with their juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook on Low for 5 to 6 hours.
- Place flour in a bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. Add 1/4 cup vegetable broth; stir with a fork until dough no longer sticks on sides of bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. Cut dough into strips or small squares. Add to slow cooker; cook until dumplings are soft and cooked in the middle, 1 hour.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 57.2 g, Fat 7.8 g, Fiber 8 g, Protein 9.2 g, SaturatedFat 1.8 g, Sodium 617.6 mg, Sugar 5 g
SLOW COOKER POTATO SOUP
Excellent soup for cold nights; goes very well with cornbread.
Provided by TJACKSON
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
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.
Nutrition Facts : Calories 442.7 calories, Carbohydrate 91.9 g, Cholesterol 12.7 mg, Fat 4.7 g, Fiber 7.8 g, Protein 10.2 g, SaturatedFat 2.7 g, Sodium 381.8 mg, Sugar 6.8 g
TWO-POTATO SOUP
Potato chunks, Swiss cheese and onions fill this creamy soup that's a comfort on crisp autumn afternoons. Pamela Reiling-Kemp from Roselle, Illinois shares her mother's recipe. "For variety, I sometimes add chopped celery and a dash of green hot sauce."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield about 3 cups.
Number Of Ingredients 14
Steps:
- Place the potatoes in a large saucepan; add broth and water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until almost tender. Meanwhile, in a small skillet, saute onion in oil until tender; add to potatoes. , In a small bowl, combine the flour, milk and evaporated milk until smooth; add to potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream cheese, parsley, salt and pepper. Cover and simmer for 5-10 minutes or until cream cheese is melted and potatoes are tender, stirring occasionally. Garnish with Swiss cheese.,
Nutrition Facts : Calories 245 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 689mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 12g protein.
Tips:
- Use a variety of vegetables. This will give your soup more flavor and nutrients. Some good options include carrots, celery, onions, potatoes, and peas.
- Don't be afraid to experiment with different spices. A little bit of cumin, chili powder, or paprika can really add some depth of flavor to your soup.
- Cook your soup on low heat for a longer period of time. This will help the flavors to develop and meld together.
- Serve your soup with a dollop of sour cream or yogurt. This will add a little bit of richness and creaminess.
- Store your soup in an airtight container in the refrigerator for up to 3 days. You can also freeze your soup for up to 3 months.
Conclusion:
Two-potato vegetable soup is a delicious, healthy, and easy-to-make meal. It's perfect for a busy weeknight dinner or a cozy weekend lunch. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying soup that the whole family will love. So next time you're looking for a quick and easy meal, give this two-potato vegetable soup a try. You won't be disappointed!
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