Check out these delicious, comforting, and easy-to-make slow cooker recipes for soup meals just like Grandma’s!
Cozy Chicken and Corn Chowder
Serves: 8 | Preparation time: 15 minutes | Cooking time: 7-8 hours on LOW or 3-4 hours on HIGH
Ingredients
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 2 large red potatoes, diced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 2 cups corn kernels
- 2 cups chicken broth
- 2 cups milk
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Pinch of cayenne pepper
- 1 bay leaf
- Salt and pepper
- ½ cup half and half
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 5 slices bacon, cooked and diced
- 2 tablespoons chopped fresh chives
Directions
- Arrange the chicken, potatoes, onion, carrots, celery, corn, chicken broth, milk, garlic, and bay leaf in the slow cooker. Season with thyme, oregano, and cayenne pepper.
- Cover and cook for 7-8 hours on LOW or for 3-4 hours on HIGH.
- Whisk the cornstarch and half and half together in a bowl.
- Thirty minutes before cooking is complete, stir in the half and half mixture. Add butter.
- Cook 10 to 15 minutes more or until the soup is thick and creamy.
- Serve garnished with bacon and chives.
Bacon and Potato Soup
Serves: 8 | Preparation time: 15 minutes | Cooking time: 8-9 hours on LOW
Ingredients
- ½ cup bacon, pre-cooked crisp, crumbled (about 8 strips)
- 2 teaspoons bacon drippings
- 1 large onion, chopped
- 3 pounds potatoes, peeled, cut into ¼-inch slices
- Non-stick cooking spray
- ½ cup water
- 2 4 ½-ounce cans chicken broth, fat-free, lower-sodium
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 cups low-fat milk
- ¾ cup cheddar cheese, shredded
- ½ cup light sour cream
- 4 teaspoons fresh chives, chopped
Directions
- Heat the bacon drippings in a skillet over medium heat, and stir-fry the onions until tender.
- Coat a slow cooker with non-stick spray.
- Place the potato slices in slow cooker. Scrape in the sautéed onion and drippings as well.
- Stir in the water, broth, salt, and pepper.
- Cover and cook for 8 hours on LOW or until the potatoes are tender.
- Mash potatoes. Stir in milk and cheese.
- Set slow cooker to HIGH and cook about 20 minutes longer or until heated through.
- Serve with sour cream, sprinkled with bacon and chives. Sprinkle more cheese, if desired.
Shrimp Bisque
Serves: 6 | Preparation time: 10 minutes | Cooking time: 3 hours on HIGH
Ingredients
- 3 tablespoons butter
- 2 medium leeks, chopped
- 3 cloves garlic, minced
- ⅓ cup tomato paste
- 1 14-ounce can petite diced tomatoes
- ¼ cup dry sherry
- 1½ cups corn kernels
- 2 teaspoons Old Bay seasoning (or use Creole seasoning)
- 2 teaspoons salt
- 1 teaspoon pepper
- 4 cups seafood stock
- ¼ cup all-purpose flour
- 1 pound shrimp, peeled and deveined, chopped
- 1 cup heavy cream
Directions
- Melt butter in a skillet over medium heat. Sauté the onions and leeks until tender. Add seafood stock and sherry to deglaze, bringing to a boil. Transfer mixture to a slow cooker, including any brown bits.
- Place the garlic, tomato paste, tomatoes, sherry, corn, Old Bay or Creole seasoning, salt and pepper in the slow cooker.
- Whisk a small amount of the seafood stock into the flour until smooth. Add to the slow cooker together with the rest of the fish stock, and mix well.
- Cook in your slow cooker for 4 hours on LOW or for 2 hours on HIGH.
- If desired, thirty minutes before cooking is complete, puree with an immersion blender for a smoother texture. (A regular blender may also be used. Puree in small batches to prevent spillage. Be careful, liquid is hot! Remove lid insert to allow steam to escape.)
- Stir in the shrimp and cream.
- Continue heating 30 minutes more or until shrimp is pink in color.
Tomato Soup with Basil
Serves: 6 | Preparation time: 15 minutes | Cooking time: 6-7 hours on LOW or 5 hours on HIGH
Ingredients
- 3 large carrots, peeled and chopped
- 2 celery stalks, diced
- 2 medium onions, chopped
- 4 whole cloves garlic, peeled
- 4 28-ounce cans whole peeled tomatoes
- 1 quart chicken broth, low sodium
- ½ cup fresh basil leaves, roughly chopped
- Salt and pepper to taste
- Cream and Parmesan cheese (optional)
Directions
- Combine the carrots, celery, onions, garlic, tomatoes, chicken broth, and basil in the slow cooker.
- Cover and cook for 6-7 hours on LOW or for 5 hours on HIGH. The tomatoes should be soft and easy to puree.
- Use an immersion blender to puree.
- If using cream, blend it in now. Season to taste with salt and pepper.
- Serve garnished with grated Parmesan and more basil leaves, if desired.
Traditional Vegetable Beef Soup
Serves: 8 | Preparation time: 15 minutes | Cooking time: 8-10 hours on LOW, 4-5 hours on HIGH
Ingredients
- 1 pound beef stew meat, cut into 1-inch cubes
- 1 24-ounce package frozen mixed vegetables, thawed
- 4 cup red potatoes, diced
- 1 large onion, diced
- 1 15-ounce can diced tomatoes, undrained
- 1 15-ounce can Great Northern beans, drained
- 1 32-ounce carton beef broth
- Salt and pepper
- 1 teaspoon garlic, minced
- 2 bay leaves
- 1 tablespoon vegetable oil
Directions
- Pat the beef cubes dry with paper towels. Season with salt and pepper.
- Put olive oil in a skillet and sear the coated beef over medium heat. Brown evenly and transfer to a slow cooker.
- Add the frozen vegetables, potatoes, onion, tomato, beans, broth, salt, pepper, garlic, and bay leaves. Stir and cover.
- Cook for 8-10 hours on LOW or for 4-5 hours on HIGH. The stew is ready when the beef and potatoes are tender.
- Remove the bay leaves and serve.