Slow Cooker Cheesy Kielbasa and Potato Soup

I’m a big fan of cheesy potato soups.  My add-in meat of choice is typically ham, but this recipe looked so fun, EASY, and different that I was excited to give it a try!  Sometimes I feel like there aren’t any new soup ideas out there, but this one I tweeked slightly from Miss in the Kitchen had a delightfully new flavor!  It was a win in our house!  My favorite thing about this crock-pot soup is that you don’t have to do any last minute roux to thicken it.

Cheesy Kielbasa and Potato Soup

  • About six medium Yukon Gold Potatoes, cut up
  • 26 oz Turkey Polska Kielbasa, diced
  • 1 large onion, dicedslow-cooker-cheesy-potato-soup-with-kielbasa
  • 1 – 2 bell peppers, diced
  • 2 1/2 cups chicken broth
  • 2 cups heavy cream
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon oregano
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 cups shredded cheddar cheese

Put potatoes, kielbasa, onion, and peppers into the crock-pot.  Stir together the broth, cream, cornstarch, and seasonings.  Pour over the veggies/meat.  Stir it all together and cook on high 3-4 hours or low 5-6 or until potatoes are nice and tender.  When you’re almost ready to eat, stir in the cheddar cheese and enjoy!

kielbasa-cheesy-potato-soup-in-the-crock-pot

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Creamy Ham and Potato Soup

This soup is the BEST.  Seriously, please make this for supper tonight.  It really is that good.  Now I just need to figure out how to double this next time since we downed it way too fast!  The inspiration came from Ma Nouvelle Mode.

Creamy Ham and Potato SoupPotato and Ham Soup

  • 5 cups diced potatoes
  • 5 cups chicken broth
  • 2 – 3 cups diced turkey ham
  • 1 tablespoon minced garlic
  • 1/4 – 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon white pepper
  • 1 teaspoon oregano
  • 1 8 oz package cream cheese

Bring potatoes, broth, ham, garlic, and spices to a boil.  Continue to boil over medium heat until potatoes are tender.  If you’re cool enough to own a potato masher, use it to smash up about half of the potatoes.  If you’re like me and not so cool, take the more time consuming route and use a fork.  This helps thicken up the soup without wasting time on a flour roux!  Reduce heat and cube the cream cheese in.  Stir over the heat until the cream cheese is melted and mixed in.

Copycat Panera Potato Soup

Sausage and Beef Chili

This was delicious.  What is better than warming yourself up with a bowl of beefy chili on a cold day?  Chili with beef and sausage.  Oh yeah.  Sign me up for seconds (thirds?).  Edited from Taste of Home.

Chili

Sausage and Beef Chili

  • 1 pound ground beef
  • 1 pound Italian sausage
  • 5 stalks of celery, chopped
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 3 teaspoons minced garlic
  • 3 cans of diced tomatoes with basil, garlic, and oregano
  • 2 cans chili beans, rinsed and drained
  • 2-3 cups of beef broth
  • 1 can of tomato paste (6 oz)
  • 2 tablespoons brown sugar
  • 2 tablespoons chili powder
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons ground cumin
  • 1/2 teaspoon red pepper flakes

Combine your beef, sausage, and celery in a large soup pot and cook until meat is browned.  (I put the celery in right away because it takes so long to soften!)  Add the onion, peppers, and garlic.  Cook for a few minutes or veggies are tender.  Stir in the remaining ingredients and bring to a boil.  Reduce heat, cover, and simmer for about 20 minutes.  Stir occasionally and add more beef broth as needed.  Serve with cheddar cheese and whole wheat crackers!  Oh, and don’t forget some corn bread! 🙂

Sausage Chili

Wild Rice & Chicken Soup

I had to get one more soup in before spring officially hits.  Don’t get me wrong, I am beside myself with joy over the warm weather we have finally been enjoying, but I sure will miss my soups!  I’ll be ready next fall…..  Honestly, I will probably end up making a random pot of soup here and there over the summer.  I can’t help it, although I usually regret it.  There’s just something about spooning up a big bowl of steamy, glorious soup on a humid, 90 degree, summer day that doesn’t feel quite right.

This soup was definitely a favorite for everyone around here.  Brimming with rice, veggies, chicken and creamy “soup water” (Abby’s word choice), I could probably live on this stuff.  Although there’s plenty of crock-pot options out there, most of them require side-steps or add-ins later and just didn’t seem that much more time efficient than doing it all at once.  It does requires a bit of prep time, but the plus side is that it makes a huge batch and the leftovers are delicious!  (It’s even more creamy reheated!)  Here’s the version I came up with and we loved it!

Wild Rice & Chicken Soup

  • 5-6 boneless, skinless chicken thighs
  • 1/2 cup water
  • 3 teaspoons chicken granules/powder
  • 1 teaspoon poultry seasoning
  • 1 cup uncooked brown riceChicken and Wild Rice Soup
  • 1 cup uncooked wild rice
  • 6 tablespoons butter
  • 1 medium onion diced
  • 5-6 stalks celery diced
  • 1 bag (1lb) baby carrots diced
  • 1/3 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon rosemary
  • 1 teaspoon garlic powder
  • 7-8 cups chicken broth
  • 1 1/2 cups whole milk
  • 2 cans (10.75 oz) cream of chicken soup
  • 1/2-1 cup grated parmesan cheese

Place frozen chicken in crock-pot.  Pour water over and sprinkle with poultry seasoning and chicken granules.  Cook on low 5-6 hours or high 3-4 hours or until done.  (You could cook in a frying pan with a bit of olive oil if you prefer that method.  I just like having less to do in the moment and have a major problem with touching thawed, slimy chicken.  Ew.)

Start cooking your brown and wild rices according to package directions.  If you start them before cutting and cooking the veggies, it should time out decently well.

Saute butter, onion, celery, and carrot in a large soup pot (go big, this makes a lot!) over medium heat until veggies are tender.  While they are cooking, remove chicken from the liquid and shred it.  Save the liquid to use as part of your chicken broth!!

Once veggies are tender, stir in flour, salt, pepper, rosemary, and garlic powder and cook for about a minute.  Gradually stir in chicken broth.  Stir occasionally and bring to a boil.  Cook and stir until it reaches desired thickened consistency.  I like mine pretty thick! 🙂

Reduce heat and stir in milk & cream of chicken soups.  Stir in grated parmesan cheese and give it a taste test.  Mine needed quite a bit more salt at this point.  SO GOOD!  Of course, it is only ten times more delicious when you have some cheesy wheat french bread slices on the side for dipping!Chicken and Wild Rice Soup1b

Glorified Tomato Soup

Another meal created in the midst of packing using the odds and ends still available in my kitchen!  The husband thought it was tasty, so I thought I’d take a minute to share…  Have I mentioned how amazed I am at how slowly packing goes with two tots 2 & under?  We move in one week and two days!  I’m genuinely curious to see whether or not I will manage to get everything packed in that time.

This soup reminded me of the comforting, classic tomato soup taste, but with so much more flavor and filler! 🙂  I took it from appetizer to meal.  That’s what happens!

Glorified Tomato Soup 

  • 1 cup uncooked brown rice
  • 7 cups chicken broth divided
  • 1 lb fully cooked kielbasa turkey sausage diced
  • 2 bell peppers chopped (any color)
  • Tomato, Sausage & Pepper Soup11 medium onion chopped
  • 3 tablespoons olive oil
  • 1/4 teaspoon Cajun seasoning
  • 1/2 teaspoon black pepper
  • 2 tablespoons flour
  • 1 can (6oz) tomato paste
  • 1 can Mexican style corn (11oz)
  • 2 cans diced tomatoes with basil, oregano & garlic (14.5 oz each)
  • grated parmesan and multigrain tortilla chips for serving

Bring 2 1/2 cups chicken broth to a boil.  Add rice, cover & simmer until done, about 35 minutes.

While rice is cooking, get your sausage & veggies cut up.  Saute sausage, peppers, & onion in olive oil until veggies are tender and sausage is lightly browned.  Add Cajun seasoning and pepper.  Stir in flour until blended.

Stir in tomato paste, corn, & diced tomatoes.  Pour in remaining 4 1/2 cups chicken broth and bring to a boil.  Stir until thickened slightly.

Sprinkle a hearty amount of parmesan cheese on your bowl and crumble some multigrain chips on top for the best possible taste! 🙂Tomato, Sausage & Pepper Soup

Cheesy Ham & Potato Crock-Pot Soup

I enjoy finding/creating new recipes and I enjoy cooking….. mainly because I really enjoy eating!!  This is great, but usually results in me overdoing it a tad.  Just take a look at this picture!  By the time it was ready to eat, it barely fit in the crock-pot!!  I tell ya….  Does this happen to anyone else??  You start out thinking you could use a smaller piece of cookware and by the time you’re done you’re wondering why on earth you didn’t choose something about ten times bigger?!  (Unfortunately I don’t actually own a larger crock-pot)  Cheesy Ham & Potato Crock-Pot Soup

Okay, so I came up with this recipe the other day when I wanted soup but didn’t want to bank on having oodles of time available in the later afternoon.  (Having an almost month old baby and a two year old going berserk towards meal times means I have a more successful day when I plan in advance 😉 haha)  This soup is absolutely loaded with potatoes.  The liquid consistency is on the thinner side which Caleb really likes.  I usually prefer a thicker, more chowder-like soup, but this was definitely tasty for something different.

You may notice I never include cooking times for my recipes.  Good observation!  I don’t list them because I don’t time myself and depending on what kitchen appliances you have available, cutting up veggies, etc. can take totally varying amounts of time!  Also, it is a pet peeve of mine when recipes say they take, say… 15 minutes of prep time and after it’s almost supper time you realize the ingredient list says things like, “4 gallons of diced potatoes, 7 cups of sliced carrots,” and “6 finely chopped onions.”  Seriously??  Any recipe sounds fast when you put it that way….

That being said, there is a decent amount of chopping and dicing involved in this recipe.  I think that’s the case for most filling soups, so plan things out accordingly!  Sometimes I even like to do the cutting the night before, put it in the crock-pot with the lid and throw it in the fridge.  The following morning, when I get half a minute, I pull it out, finish preparations and start ‘er up!  I love crock-pot meals because I can worry about them when things are less stressful in the morning (I don’t know why, but later afternoon always seems to get more hectic around here).

Cheesy Ham & Potato Crock-Pot Soup

  • 4-5 large baking potatoes cubed
  • 2 cups carrots slicedCheesy Ham & Potato Crock-Pot Soup1
  • 1-2 cups frozen corn
  • 1 onion diced
  • 2 1/2 cups turkey-ham diced
  • 6 cups water
  • 6 teaspoons chicken granules
  • 1 teaspoon oregano
  • 1 generous teaspoon pepper
  • 1/4 cup butter
  • 1/4 cup flour
  • 3 cups milk
  • 3-4 cups grated cheddar cheese (You could also just use a chunk of Velveeta if that’s handier.  That will get it nice and creamy.  I just wanted to try cheddar this time.)

Place potatoes, carrots, corn, onion, turkey-ham, water, chicken granules and seasonings into crock-pot.  Turn on low and cook for about 7 hours or until veggies are tender.  Optional: take a few cups of veggies out, mash them up, and return to crock-pot for a slightly thicker soup.

Melt butter in saucepan over low heat.  Whisk in flour, stirring over low heat 1-2 minutes.  Gradually whisk in your milk and continue whisking until nice and thickened (I always use an actual whisk for this as it gets it nice and smooth).  Take off the heat and stir into the crock-pot mixture.

Add cheese to crock-pot and stir until melted.  Serve with these awesome biscuits for a winner meal!

Scoop out a bowl of soup and try to wait for it to cool so you don’t burn your tongue shoveling it in – trust me, even though it’s pretty delicious, it’s just not worth it. 😉

Zesty Hamburger Soup

I think this is how I feel every year, but…. can we just appreciate the fact that it is now soup season?!?!  I LOVE adding soup into our weekly menus.  It’s like adding an entire food group or something.  Suddenly, a whole new world of meal options are available.  Yes, I recently pinned about 20 new soup recipes and this was the lucky first try.

For the most part, I can’t handle eating the same thing too frequently (ice cream and cheesecake are definitely exceptions), so I am constantly looking up and creating new recipes.  We don’t usually repeat a meal for at least 2-3 months and I normally try one new recipe a week.  That’s how crazy I am.  Even after digging through numerous food blogs and sites, Taste of Home has continually placed first among my favorites. 🙂  They are just plain awesome.

This soup originally came from Taste of Home, although the recipe below will include my edits.  How can anyone follow a recipe exactly?  It’s just too much fun to make it your own!  This is a hearty and healthy soup, so make sure you’re good and hungry!Zesty Hamburger Soup

Zesty Hamburger Soup

  • 1 lb ground beef
  • 2 cups chopped celery
  • 1 medium chopped onion
  • 1 1/2 tablespoons minced garlic
  • 3 cups beef broth
  • 2 cups chicken broth
  • 3 medium potatoes cubed (I leave the skin on since we like it & it has all the nutrients!)
  • 2 cups frozen corn
  • 1 1/2 cups dried spiral pasta
  • 2 bell peppers chopped (color of choice)
  • 3 cans tomato sauce + 1 1/2 cans water (1/2 can of water in each to get the sauce!)
  • 1 can (14 1/2 oz) seasoned diced tomatoes
  • 1 can (4 oz) chopped green chilies
  • 1 tablespoon oregano
  • 1 teaspoon black pepper
  • 1/6 lb Velveeta cubed

In large soup pot (This made a LOT, so think big…. I’m trying to prepare some freezer meals for after the little one arrives!) cook beef, celery and onion until meat is cooked through.  Add in garlic, beef & chicken broth, potatoes, corn, pasta and peppers.  Bring to a boil.  Reduce heat, cover & simmer until pasta & potatoes are tender, about 15 minutes.  Stir in remaining ingredients.  Stir occasionally and heat until cheese is melted.  Sprinkle your bowl with a little grated parmesan and serve with some whole wheat biscuits!