Tag Archive: potato soup


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1 bag Potato Inspirations tri-color potatoes

Potato Inspirations

Cut potatoes and place in slow cooker

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1/2 c. chopped peppers

1/2 c. chopped onions and celery

1 tsp. smoky barbecue seasoning

Place chopped peppers, onion, and celery on top of potatoes.  Sprinkle with seasoning.

Pour over broth.

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1 carton Progresso Tuscany broth

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1 lb. Butterball Hardwood Smoked Turkey Sausage

Butterball Smoked Turkey

Top with sliced sausage.

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Cook on low all day.  When you get home from work – mash the potatoes a bit.  Add in 1 can mashed garbanzo beans and 8 oz. cream cheese.

Turn to high until cream cheese melts in.

Use an immersion blender to make it creamy, leaving some chunks.

Add in a little corn starch/water mix if you are in a rush to eat!

I forgot to take a picture of the finished product, and there was not a drop left!!

You can add in veggies like kale and spinach and made this even healthier.  You can top it with green onions, bacon bits, shredded cheese, etc.

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Creamy Crockpot Tuscan Potato Sausage Soup

2 lb. sausage, browned and drained (I used spicy Italian sausage mixed with ground turkey)
1 lb. red potatoes, cubed
1/2 lb. sweet potato, cubed
1 package frozen seasoning mix (onions, peppers, parsley)
32 oz. low sodium chicken broth

1 Tbsp. minced garlic

1 Tbsp. steak seasoning
2 blocks neufchatel cheese, cubed

Layer cooked sausage, potatoes, and seasoning mix in the crockpot.

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Stir in chicken broth, minced garlic, and  steak seasoning.

Cover and cook on low 8 hours +.

Mash a bit with a masher to break up sausage and break down potato chunks.

Add in neufchatel cheese. Stir and cook for another 30 minutes.

Optional: Add in any leftover cooked veggies you have right before serving.

Top with sour cream and shredded cheese.

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Serve with a nice crusty bread!

The spiciness of the sausage was great!

Loaded Baked Potato Soup (adapted from Stephanie O'Dea's crockpot365.blogspot.com)

2 bags Potato Inspirations enchanted rose potatoes (or 4-5 lbs. of any type you like)
4-6 c. chicken broth
1/4 c. dehydrated onions
2 Tbsp. garlic salt
2 blocks neufchatel cheese

Optional toppings:
Chopped green onions
Bacon pieces
Sour cream
Shredded cheese

Place potatoes in crock pot. I left the potatoes whole since they are small creamers. Depending on what type of potato you use, you can also peel and cube them, but I like the simplicity of throwing them in whole and the skin adds a nice flavor and has all the nutrients!

Sprinkle with onions and garlic salt. Pour broth into crockpot until potatoes are submerged. (I actually cut some in half since the top layer of potatoes had a few poking up through the broth).

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Cook on low all day until potatoes are tender. I put mine on at 7 AM before going to work and they cooked until 7 PM. You can put them on high for alot less cooking time. Once potatoes are tender, do a rough mash with a potato masher. Add cubed neufchatel cheese and mash some more. Cook an additional hour to completely melt cheese and get potatoes ready to be blended.

Use an immersion blender to make really smooth and creamy.

Top with your choice of toppings.

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Stephanie used fresh onions and garlic and real cream cheese. She also added some red pepper flakes and black pepper.

I like my soup less salty than the kids. They all add seasonings to their own bowls. Molly likes hers with Ranch seasoning!

When our vegetarian friend, Beth, comes over, I make the soup using vegetable broth and it is delicious too!  We’ve also been known to add in cooked broccoli and/or cauliflower at the very end.

The leftovers (when there are any) reheat well and it is better day two in my opinion!

 

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