Soups

Crock Pot Creamy Potato Soup

Ingredients

  • 6 cups diced potatoes, peeled
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked and crumbled bacon
  • 1 packet ranch seasoning mix
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream (or half and half for a lighter version)
  • Salt and pepper to taste
  • Optional garnishes: extra cheese, bacon bits, chopped green onions, or chives

Directions:

Prepare the potatoes: peel and dice the potatoes into even-sized pieces to ensure uniform cooking.

Layer the ingredients in the crock pot, place the diced potatoes at the bottom. Sprinkle the ranch seasoning evenly over the potatoes. Add the shredded cheese and crumbled bacon on top.

Add the broth: Pour the chicken or vegetable broth over the layered ingredients, ensuring the liquid just covers them.

Cook the Soup: Cover the crock pot and set it to cook on low for 7-8 hours or on high for 4 hours. The soup is ready when the potatoes are tender and easily mashed.

Add cream and season: Once the potatoes are cooked, stir in the heavy cream. Season with salt and pepper to taste. For smoother soup you can use an immersion blender to puree the soup to your desired consistency.

Classic Chili

Ingredients

  • 1 pound ground beef
  • 3 teaspoons minced garlic 
  • 2 cans kidney beans, drained & rinsed
  • 1 can pinto beans, drained & rinsed
  • 1 can chili beans
  • 1 tablespoon chili powder
  • 1 Teaspoon Onion Powder
  • ½ Teaspoon Cayenne Pepper
  • 1 Teaspoon Sugar
  • 32 Ounces Tomato juice

Directions

In a large pot brown ground beef, season with garlic, salt and pepper. 

Drain beans and rinse beans, then add beans, chili powder, onion powder, cayenne, sugar, and tomato juice to the pot.

Bring to a boil, reduce to a simmer and cook for about 30 minutes, stirring occasionally. 

You can also combine in a crockpot to simmer all day.

Slow Cooker Chicken Taco Soup

Ingredients

  • 1-1 1/2 pounds chicken breast
  • 1 oz. package taco seasoning mix.
  • 1 teaspoon salt *see note below.
  • 4 garlic cloves, minced
  • 1 tablespoon onion powder
  • 8 oz. whole kernel corn (drained) *see note below
  • 15.5 oz. Chili beans
  • 15.5 oz pinto beans, rinsed 
  • 1 cup tomato sauce
  • 5 cups chicken broth
  • ½ Cup dry white rice

Directions

Place the whole chicken breasts in a 6-7 quart crock pot. Evenly season the chicken breasts with taco seasoning and salt, then add diced onion, minced garlic (optional), corn and beans.

Stir the chicken broth, tomato sauce and brown sugar (*see note below) together, then pour over the chicken and veggie mixture in the crockpot.

Cover the soup and cook on low for 5-6 hours, or on high for 3-4 hours until the chicken breast shreds easily.

Remove the cooked chicken from the crock pot and shred with a fork. Return the chicken to the crockpot and add dry rice (optional). Continue cooking until the rice has softened to preference (roughly 20-40 minutes depending on the crockpot strength). 

Cool slightly and serve with sour cream, shredded cheese and tortilla chips (optional).