Preparation method Soups and Stews
Preparation method
Soups and Stews
Your slow
cooker is the perfect tool to create fabulous soups and stews. The
long cooking time helps develop the flavor and tenderizes meats and vegetables
to perfection. The recipes in this chapter are only the beginning; you can make
just about any kind of soup you can imagine in your slow cooker.
Almost all of these soups can be served with crusty bread, in bread bowls, or
with biscuits or cornbread. Many of them are filling enough to make a satisfying
meal.
In the dead of winter when you dread leaving the house, all you need to do is
throw everything in your slow cooker pot before you set out in the morning.
When you come home, you’ll have a comforting bowl of hot soup waiting for
you. You’ll never buy another can of condensed soup after you see just how easy
it is to make delicious homemade soups in your slow cooker.
long cooking time helps develop the flavor and tenderizes meats and vegetables
to perfection. The recipes in this chapter are only the beginning; you can make
just about any kind of soup you can imagine in your slow cooker.
Almost all of these soups can be served with crusty bread, in bread bowls, or
with biscuits or cornbread. Many of them are filling enough to make a satisfying
meal.
In the dead of winter when you dread leaving the house, all you need to do is
throw everything in your slow cooker pot before you set out in the morning.
When you come home, you’ll have a comforting bowl of hot soup waiting for
you. You’ll never buy another can of condensed soup after you see just how easy
it is to make delicious homemade soups in your slow cooker.
Baked Potato Soup
Serves 4-6
This is the perfect soup to serve piping hot on a cold winter day. The
combination of chicken broth and whole milk give this soup a velvety texture, as
well as a boost of flavor. If you serve it with lots of toppings and some crusty
bread, it can be a meal all on its own. Feel free to tweak the recipe to your liking;
you can leave the skin on the potatoes or you can skip the step of pureeing the
soup if you prefer a chunkier texture. Either way, you’ll find it to be comforting
and delicious.
2 tablespoons butter
2 large leeks, white and light green parts, sliced
1/2 teaspoon salt
4 large Russet potatoes, peeled and diced
3 cups chicken broth
1 cup whole milk
Garnishes of your choice: shredded cheddar, chopped green onions,
sour cream or crumbled bacon
Coat the inside of your slow cooker pot with cooking spray, brush with
oil, or line with a slow cooker liner.
This is the perfect soup to serve piping hot on a cold winter day. The
combination of chicken broth and whole milk give this soup a velvety texture, as
well as a boost of flavor. If you serve it with lots of toppings and some crusty
bread, it can be a meal all on its own. Feel free to tweak the recipe to your liking;
you can leave the skin on the potatoes or you can skip the step of pureeing the
soup if you prefer a chunkier texture. Either way, you’ll find it to be comforting
and delicious.
2 tablespoons butter
2 large leeks, white and light green parts, sliced
1/2 teaspoon salt
4 large Russet potatoes, peeled and diced
3 cups chicken broth
1 cup whole milk
Garnishes of your choice: shredded cheddar, chopped green onions,
sour cream or crumbled bacon
Coat the inside of your slow cooker pot with cooking spray, brush with
oil, or line with a slow cooker liner.
Heat a large skillet over medium heat. Add the butter, leeks, and
salt
and cook until leeks are soft, about 5 minutes.
Put the diced potatoes and cooked leeks in your slow cooker, followed
by the chicken broth. Cover and cook on low for about 5 hours, or until
the potatoes are tender.
Puree the soup in batches using a blender, or use an immersion
blender to puree it in the pot. Transfer back to the slow cooker and add
the milk. Cover and cook on low for 30 more minutes.
Ladle into bowls, top with your desired toppings, and serve
immediately.
and cook until leeks are soft, about 5 minutes.
Put the diced potatoes and cooked leeks in your slow cooker, followed
by the chicken broth. Cover and cook on low for about 5 hours, or until
the potatoes are tender.
Puree the soup in batches using a blender, or use an immersion
blender to puree it in the pot. Transfer back to the slow cooker and add
the milk. Cover and cook on low for 30 more minutes.
Ladle into bowls, top with your desired toppings, and serve
immediately.
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