Slow Cooker Creamy Vegetable Soup Recipe
RECIPE:
AD Created in partnership with The Little Potato Company
This Slow Cooker Creamy Vegetable Soup is a hearty, healthy meal in one -- made so easy with the crockpot! It's low in calories but BIG in flavor! Includes how to recipe video
Amazing Potato Soup Recipe
This creamy Potato Soup recipe comes together so quickly and easily with a few simple ingredients. Made in one pot, this soup is loaded with chunks of tender, hearty potatoes, making it beyond cozy and comforting. Topped with crispy bacon, sour cream, cheddar cheese, and chives, this soup is absolutely delicious and irresistible.
RECIPE:
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Potato Corn Chowder: the perfect summer soup! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢2 slices thick cut bacon diced
▢1 medium onion diced
▢1 stalk celery sliced
▢1 teaspoon minced garlic
▢1 teaspoon salt
▢1/2 teaspoon dried thyme
▢1/4 teaspoon black pepper
▢3 cups low sodium chicken broth
▢4 medium potatoes diced
▢3 cups fresh or frozen corn
▢3/4 cup whole milk or cream
▢2 tablespoons corn starch
▢cheese, green onions, bacon bits as desired for serving
Instructions
In a large soup pot over medium-high heat, cook bacon until browned.
Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
Stir in broth, scraping the bottom of the pot to remove any browned bits.
Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium.
Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low.
Combine milk and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
Serve as desired.
Veg Chowder Soup || Foodopolis
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Vegetable Sweet Potato Chowder
Vegetable Sweet Potato Chowder
From the book The McDougall Program for Maximum Weight Loss
by John and Mary McDougall
Recipe used with permission of the author.
Servings: 6
Preparation time: 30 minutes
Cooking time: 50 minutes
Ingredients:
• 3 cups frozen corn kernels
• ½ cup diced carrot
• ½ cup diced celery
• ½ diced onion
• ½ cup diced sweet potato
• ½ cup chopped tomato
• ¼ cup diced green bell pepper
• ¼ cup diced red bell pepper
• 1 ½ quart vegetable stock or water
• 1 tablespoon soy sauce
• ½ teaspoon Tabasco
• ¼ teaspoon freshly ground pepper
• ½ teaspoon dried thyme
• 2 bay leaves
• ¼ cup corn starch mixed with ¼ cup cold water
• 1 cup chopped fresh kale
Directions
Place the vegetables and stock or water in a large soup pot. Add the soy sauce and other seasonings. Bring to a boil, reduce the heat, cover, and simmer for about 45 minutes. Add the cornstarch mixture, stirring. Add the kale, stir, and cook another five minutes.
Potato Corn Leek Chowder
This easy potato, leek, and corn chowder recipe is loaded with flavor, veggies and is a satisfying and fresh weeknight meal! This vegetarian soup is best in spring and summer but can really be made year round!
Ingredients for Potato Leek Corn Chowder Recipe
Butter & Olive Oil is a great combo for sautéing the leeks and other veggies.
Leeks are a good source of vitamins A, C and K and dietary fiber.
Red Bell Pepper adds nice color and flavor to this dish. You could add or substitute with jalapeno too!
Celery is a great source of important antioxidants and adds additional texture and flavor base.
Whole milk is what makes this soup creamy! You could play around with coconut milk if you want to make this chowder dairy-free.
Flour in combination with the milk help to thicken this chowder.
Corn is one of the stars of this dish! It’s delicious with fresh sweet corn but I’ve also had good results with frozen corn… it just takes a bit longer to cook.
Red Potatoes are rich in vitamins, minerals and antioxidants and I don’t like to miss out on the nutrients found in the skins so I leave mine on, but you can also peel them if that is your preference.
Paprika adds just a hint of heat.
Fresh Parsley & Chives add freshness and extra flavor!
Ingredients
2 tablespoons butter
2 tablespoons olive oil
1 large leek, coarsely chopped about 2 cups
1 red bell pepper, finely chopped about 1 cup
1 celery stalk, finely chopped about 1/2 cup
2 cups whole milk
3 tablespoons all purpose flour
3 cups vegetable stock
2 cups corn kernels about 3-4 ears if using fresh, you can also use frozen
1 1/2 pounds red potatoes, rinsed and quartered
1-2 teaspoons paprika
2 bay leaves
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh parsley, chopped
3 tablespoon fresh chives, chopped
Instructions
Melt butter and olive oil over medium heat in dutch oven.
Add leek, celery and bell pepper and cook for 4-5 minutes, or until vegetables are tender. Stir often.
Combine milk and flour in a mason jar. Put the lid on and shake until fully combined.
Slowly add milk and flour mixture to pot, stirring often.
Stir in broth, corn, potato, paprika, bay leaves, salt and pepper and bring to a boil.
Reduce heat, and simmer for 20-30 minutes, or until potatoes are tender.
Take off heat, add more salt and pepper to taste, and stir in parsley and chives.