If there’s anything I hate more than cold weather, it is cold and rain together which is what we’re having this week. I get chilled to the bone the older I get.
Here are some good crockpot meals you can make in the morning or night before and have cooking all day on low, so you have a warm meal when you get home from work. I would substitute an onion for the leek in this first one. And use your best judgment on the salt and pepper. Definitely doesn’t sound like enough for two pounds of potatoes.
Slow Cooker Potato Soup
6 slices bacon, chopped 2 lb. russet potatoes, peeled and cubed 3 celery stalks, sliced 1 large leek, cleaned and chopped 3 garlic cloves, finely chopped 4 cups chicken stock 1 tsp kosher salt 6 sprigs of fresh thyme 1/2 tsp. ground black pepper 3/4 cup sour cream, plus more for garnish Sh r e dde d c he dd a r cheese, chopped chives, sour cream, and reserved bacon, for serving Heat a large ski l let over medium heat. Add the bacon strips and cook until golden brown, 6 to 8 minutes. Remove to a paper towel lined plate. Reserve 2 pieces for garnish. Crumble the remaining 4 pieces.
Plac e the crumbled bacon, potatoes, celery, leek, garlic, stock, salt, thyme sprigs, and pepper in the base of a 6- to 8-quart slow cooker. Put the lid on the slow cooker, and cook on high for 4 hours (or low for 6 to 8 hours) until the potatoes are tender when pierced with a fork. Remove the thyme sprigs and discard.
Use an immersion blender to blend the soup to a semi-smooth consistency, leaving small chunks of potato and vegetables for texture. Stir in the sour cream. (Add 1/4 to 1/2 cup of water, to thin the soup out to your desired consistency). Serve in bowls, garnished with cheese, chives, additional sour cream, and the reserved bacon slices crumbled over top. —kwc— This one is always a hit.
Slow Cooker Chicken Tortilla Soup 3 chicken breasts (I’d use thighs) 2 tsp chili powder 1 tsp cumin Salt and pepper, to taste 1 medium onion, chopped 1 red bell pepper, seeded and chopped 1 yellow bell pepper, seeded and chopped 1 (28-oz.) can whole or diced tomatoes, with juice 1 (10-oz.) can Rotel 3 cups low sodium chicken broth (more if you like the soup more thin) 4 oz. tomato paste 1 whole chipotle pepper in adobo (may add 2 to 3 if you'd like) 1 (15- oz.) can black beans, drained and rinsed 1 lime, juiced Fixings: sour cream, avocado, cilantro leaves, grated cheese Place the chicken in the slow cooker. Sprinkle on the chili powder, cumin, and salt and pepper. Add the onion, bell peppers, tomatoes, tomatoes and green chilies, chicken broth, tomato paste, chipotle pepper, and black beans. Stir, place the lid on the slow cooker, and cook on high for 5 hours (or 8 hours on low). Stir in the lime juice.
Using 2 forks, break up the chicken into chunks (or you may shred it finer if you like). Taste and add more salt if the soup needs it.
Serve it piping hot in a bowl with sour cream, avocado, cilantro leaves, and grated cheese on top.
—kwc— This is one of Mom’s favorite soups.
Crockpot Broccoli Cheese Soup
1 lb. frozen broccoli florets 1 whole medium onion, diced 2 whole carrots, finely diced 5 cups low sodium chicken broth 2 cans cream of celery soup 1/4 tsp seasoned salt 1/4 tsp salt, more to taste 1/2 tsp black pepper 1/8 tsp cayenne pepper 1-1/2 lb. Velveeta 2 cups grated sharp cheddar cheese Add the broccoli, onion, carrots, chicken broth, cream of celery soup, seasoned salt, salt, black pepper, and cayenne pepper to the slow cooker. Stir, place on the lid, and set the slow cooker on high for 4 hours.
After 4 hours use an immersion blender or masher to puree 3/4 of the soup. (If you use a regular blender, blend only 1 cup at a time and use extreme caution.) Add the cheese, turn the slow cooker to low, and place on the lid for 15 minutes.
Stir to melt the cheese and mix it in. Taste the soup and add more salt and pepper as needed.
Serve warm. Soup keeps great in the fridge for a couple of days.
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