Time 20m Yield 3-4 serving(s) Number Of Ingredients 8 Steps:
Melt butter in large sauce pan. Sauté carrots and onion until soft, not brown. Stir in potatoes, broth, salt and pepper. Bring to a boil, simmer 10 minutes or until potatoes are tender. Stir in cream and heat through. Thicken with flour water.
Time 8h15m Yield 12 servings (3 quarts). Number Of Ingredients 8 Steps:
In a 5-qt. slow cooker, combine the first 5 ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. , Add cream cheese; stir until blended. Garnish with bacon and chives if desired.
Yield Feeds 6 to 8 Number Of Ingredients 15 Steps:
Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later–don’t nibble too much. Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors. Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you’ve been saving. Give it one last stir, and ladle it up piping hot.
Time 50m Yield 8 Number Of Ingredients 10 Steps:
Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes. Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick. Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve.
Time 40m Yield 8 Number Of Ingredients 10 Steps:
In a large saucepan over medium heat, cook bacon until crisp. Remove bacon from pan, leaving drippings. Cook onion in drippings until tender. Stir in celery salt, potatoes, carrot and broth. Bring to a boil, then reduce heat and simmer until vegetables are tender, 20 minutes. Stir in milk, seasoning salt, dill and pepper. Heat through and serve.
Time 40m Yield 7 servings. Number Of Ingredients 11 Steps:
In a Dutch oven, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender., Meanwhile, place flour in a large saucepan; gradually whisk in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted. Stir the ham and the cheese sauce into undrained vegetables; stir until combined.
Time 30m Yield 8-10 serving(s) Number Of Ingredients 14 Steps:
Combine potatoes, celery, onion, water& 1/4 c. butter in a large kettle. Bring to a boil. Reduce heat; simmer for 10 minutes. Remove from heat& set aside (do not drain). In heavy 2-qt. kettle, melt remaining butter. Stir in flour, salt, pepper and garlic. Gradually add the milk; stir until thickened& smooth. Add dill weed. Stir sauce into potato mixture. Add cheese, corn and meat. Heat thoroughly. (I usually do 5-10 minutes to make sure the corn cooks till crisp-tender).
Time 20m Yield 10-12 servings (3 quarts). Number Of Ingredients 9 Steps:
In a large kettle, cook potatoes and carrots in chicken broth until tender, about 10 minutes. Add the cheese, dill weed, salt and pepper. Cook and stir until cheese is melted. Add bacon, reserving 1/2 cup, and milk. Heat through. Top individual bowls with reserved bacon.
Time 3h25m Yield 6 Number Of Ingredients 9 Steps:
Clean leeks by cutting off the roots and the tips of the leaves. Make a vertical cut from the root end to the tops, being careful to not cut through completely. The leeks will now open like the pages of a book, and any mud can be cleaned out between the leaves under the faucet. Slice the cleaned leeks into quarter-inch strips. Melt half the butter in a skillet over medium-high heat. Saute leeks in hot butter until wilted, 3 to 5 minutes; transfer to a slow cooker. Melt remaining butter in the same skillet over low heat. Gradually whisk flour into the melted butter until the mixture forms a clump of dough. Slowly stream chicken broth into the skillet, continually whisking until the broth is entirely incorporated; pour over the mixture in the slow cooker. Add bacon and potatoes to the slow cooker. Season mixture with salt and pepper; stir. Cook on Low until the potatoes are soft, stirring water into the mixture if it gets too thick, at least 2 hours. Stir half-and-half into the mixture and continue cooking for 1 hour more.
Time 8h30m Yield 3 quarts, 12 serving(s) Number Of Ingredients 7 Steps:
Combine potatoes, onion, broth, and cream of chicken soup in crock pot. Cover and cook on low 8-10 hours or until potatoes are tender. Add cream cheese and blend. Top with bacon and chives before serving.
Time 6h15m Yield 8 Number Of Ingredients 11 Steps:
Stir potatoes, whole kernel corn, cream-style corn, evaporated milk, vegetable broth, sweet onion, celery, garlic powder, dried chives, Worcestershire sauce, and black pepper together in a slow cooker. Cook 6 hours on Low, stirring occasionally.
Yield Serves 4 to 6 Number Of Ingredients 12 Steps:
Fry bacon until crisp in a saucepan large enough for making soup. Remove bacon. Add onion and sauté until limp. Add potatoes, carrots, boiling water and salt. Cover and cook until vegetables are tender, 8 to 10 minutes. Add seasonings. Blend flour with 1/4 cup of milk and add with the remaining milk to the vegetable mixture, stirring constantly. Heat until slightly thickened. Crumble bacon and sprinkle over the soup.
