One of the best parts of a cold winter day is warming up with a heaping bowl of homemade soup. And with the help of a crockpot, delicious, hearty soup is easily attainable – regardless if you’re on the road or at (your stationary) home. Comment below or on our Facebook page about your favorite recipe, cooking tips, or to share a recipe of your own – we’d love to read them!
Slow Cooker Loaded Potato Soup – Belle of the Kitchen
Prep Time: 30 Minutes Total Time: 8 Hours 30 Minutes
Ingredients
- 6 potatoes (about 7 cups)
- 1 onion, chopped (about 1 ½ cups)
- 16 oz. diced ham
- 1 can cream of celery soup (10.5 oz.)
- 1 can vegetable or chicken broth (14.5 oz.)
- 1 ½ cups water
- 2 teaspoons minced garlic
- ½ teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 tablespoon flour
- 16 oz. bacon slices, cooked and crumbled
Instructions
- Wash, peel, and dice potatoes and place in bottom of slow cooker.
- Add onion, ham, cream of celery soup, broth, water, garlic, and black pepper.
- Cook on low for 7-8 hours or high for 3-4 hours.
- One hour before you’re ready to serve, whisk flour and milk together in a small bowl and pour into slow cooker. Add 1 ½ cups of cheddar cheese.
- Once potatoes are tender, serve. Garnish each bowl with remaining cheese and bacon.
Slow Cooker Vegetable Beef Soup – Cincy Shopper
Prep Time: 10 Minutes Total Time: 10 Hours 10 Minutes
Ingredients
- 1 – 1 ½ lb. stew meat, cubed
- 24 oz. fresh or thawed frozen mixed vegetables (carrots, corn, peas, green beans)
- 4 cups red potatoes, diced
- 1 large onion, diced
- 1 can diced tomatoes (15 oz.)
- 1 can Great Northern Beans, drained (15 oz.)
- 32 oz. beef broth
- 1 ½ teaspoon seasoned salt
- 1 teaspoon minced garlic
- 2 bay leaves
- 1 tablespoon vegetable oil
Instructions
- Once cubed, season beef with salt and pepper.
- In a large skillet, heat oil over medium heat. Brown beef.
- Transfer beef to slow cooker and add remaining ingredients. Stir and cover.
- Cook on low for 8-10 hours or high for 4-5 hours.
- Once potatoes are tender, remove bay leaves and serve.
Slow Cooker Chicken Noodle Soup – Cooking Classy
Prep Time: 15 Minutes Total Time: 7 Hours 15 Minutes
Ingredients
- 1 ½ lbs. boneless, skinless chicken breasts
- 5 medium carrots, peeled and chopped (1 ¾ cups)
- 1 medium yellow onion, finely chopped (1 ½ cups)
- 4 celery stalks, chopped (1 ¼ cups)
- 3-5 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 6 cups low-sodium chicken broth
- 1 cup water
- ¾ teaspoon dried thyme
- ½ teaspoon dried rosemary, crushed
- ½ teaspoon dried sage (optional)
- ¼ teaspoon celery seed, finely crushed
- 2 bay leaves
- Salt and pepper to taste
- 2 cups uncooked wide egg noodles
- ¼ cup parsley, chopped
- 1 tablespoon fresh lemon juice
- Saltine crackers or parmesan cheese for garnish (optional)
Instructions
- Add chicken (do not dice yet), carrots, onion, celery, and garlic to the slow cooker.
- Drizzle olive oil over top, and add chicken broth, water, thyme, rosemary, celery seed, bay leaves, salt, and pepper.
- Cook on low heat for 6-7 hours.
- Remove cooked chicken and allow to rest 10 minutes, then dice.
- Add egg noodles and parsley to slow cooker. Increase temperature to high and cook and additional 10 minutes, or until noodles are tender.
- Stir in lemon juice and toss in cooked, diced chicken.
- Serve with crackers or Parmesan cheese.
Crockpot Chicken Gnocchi Soup – Pinch of Yum
Prep Time: 10 Minutes Total Time: 8 Hours 10 Minutes
Ingredients
- 1 lb. boneless skinless chicken breasts
- 2 cups mirepoix (a mixture of chopped onions, celery, and carrots)
- 1 ½ teaspoons dried basil
- 1 ½ teaspoon Italian seasoning
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 4 cups chicken broth
- 3 tablespoons cornstarch dissolved in 2 tablespoons water
- 2 cans evaporated milk (12 oz. each)
- 2 packages of potato gnocchi (about 4 cups total)
- 6 slices of bacon
- 2-3 cloves garlic, minced
- 5 oz. fresh baby spinach
Instructions
- Place chicken, mirepoix, basil, Italian seasoning, poultry seasoning, salt, and broth in a crockpot.
- Cover and cook on low for 6-8 hours or high for 4-5 hours.
- Once cooked, shred chicken while in crockpot.
- Add cornstarch mixture, evaporated milk, and gnocchi. Stir and cook another 45 minutes – 1 hour, until soup has thickened and gnocchi has softened.
- Cook and crumble bacon into small pieces.
- Using the same pan the bacon was cooked in, with a small amount of grease remaining, sauté garlic for 1 minute and then add spinach. Cook until wilted.
- Add bacon and spinach to the crockpot. Stir and serve.
Slow Cooker Broccoli and Cheese Soup – Well Plated
Prep Time: 15 Minutes Total Time: 6 Hours 15 Minutes
Ingredients
- 5 cups broccoli florets, chopped
- 1 cup carrots, grated
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 oz. reduced fat cream cheese
- 1 teaspoon dried oregano
- ¼ teaspoon freshly grated nutmeg
- 2 ½ cups reduced sodium chicken or vegetable broth
- 1 can 2% evaporated milk (12 oz.)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 block sharp cheddar cheese, grated (8 oz.)
Instructions
- Place broccoli, carrots, onion, garlic, cream cheese, oregano, nutmeg, and chicken broth in a 5-6 quart slow cooker. Stir well.
- Cover and cook on low for 4-6 hours or on high for 2, until the broccoli is tender.
- Stir in evaporated milk. With an immersion blender, puree about ¾ of soup – it should be mostly smooth with a few chunks of broccoli.
- Cover the soup and cook for an additional 10 minutes. Stir in salt, pepper, and cheese.
- Once cheese is fully melted, serve.
Slow Cooker Lasagna Tortellini Soup – Chelsea’s Messy Apron
Prep Time: 15 Minutes Total Time: 6 Hours 15 Minutes
Ingredients
- 1 lb. extra lean ground beef
- ½ cup yellow onion, chopped
- 2 cloves garlic, minced
- 1 can crushed tomatoes (28 oz.)
- 1 can petite diced tomatoes (14.5 oz.)
- 1 can tomato paste (6 oz.)
- 1 can tomato condensed soup (10.75 oz.)
- 1 teaspoon sugar
- 1 ½ teaspoon dried basil
- ½ teaspoon fennel seeds (optional)
- 1 teaspoon Italian seasoning
- ½ tablespoon salt
- ¼ teaspoon pepper
- 3 cups beef broth
- 1 package frozen cheese filled tortellini (16 oz.)
- 4 tablespoons fresh parsley (optional)
- Toppings: Parmesan or ricotta cheese
Instructions
- In a large skillet over medium heat, brown beef. Add onion and garlic to skillet during last few minutes of cooking. Drain.
- Add crushed tomatoes, diced tomatoes, tomato paste, and tomato soup to the slow cooker.
- Add sugar, basil, fennel, Italian seasoning, salt, and pepper.
- Stir in ground beef, onion, garlic, and beef broth.
- Cover and cook on low for 5-7 hours or on high for 3-4 hours.
- About 15-20 minutes before you are ready to serve, pour frozen tortellini into soup. If you were cooking on low, turn your slow cooker up to high and let the tortellini cook.
- Serve in bowls topped with fresh parsley and Parmesan or ricotta cheese.