Two slow cooker soups you will enjoy. I made these on Friday and Saturday. They were delicious and I have enough left over for a few more lunches bottled them in canning jars and they sealed didn’t have to process 😀 ~ Enjoy!
Cooks in slow cooker 6 hrs on high and 10 hrs on low Prep Time: 20 Min Cook Time: 6 Hr
5 lb russet potatoes, washed but not peeled diced into 1/2 in cubes
1 medium yellow onion, diced
10 clove garlic, minced
8 c chicken stock or broth
16 oz cream cheese, softened
1 Tbsp seasoned salt
bacon, shredded cheese for garnish
1 Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
Cook on high for 6 hours or low for 10 hours.
2 Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
3 (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
Stir well, top with your choice of garnishes & enjoy!
Serves: 8 bowls of soup Prep Time: 10 Min Cook Time: 6 Hr
6 medium sweet onions, thinly sliced
1 clove garlic, minced
2 Tbsp butter, unsalted
2 can(s) beef broth, 14 ounce
2 tsp worcestershire sauce
1/4 tsp freshly cracked black pepper, or to taste
8 slice french bread, 1 inch thick
8 slice swiss or gruyere cheese
1/4 c dry sherry, if desired
1 In a large skillet, cook onions and garlic on low heat in hot butter for about 20 minutes and stir several times.
2 Transfer onion mixture to a 5-quart crockpot. Add beef broth, Worcestershire sauce and 1 cup water. Cover and cook on low for 6 hours or on high for 3 hours.
3 Before serving soup, toast bread slices with cheese slice on top. (Broil for 3 minutes or until cheese is light brown and bubbly).
4 Ladle soup into bowls and top with toast.
Makes: 8 servings
I’m trying to put a cookbook together of just slow cooker meals; they are the best as you can put the ingredients in and leave to cook while you go about doing other things.