German Potato Soup Crock Pot Recipes

Steps:

• 1. In a 4-to 5-quart slow cooker combine sausage, vegetables, and seasonings. Pour broth over all.
• 2. Cover and cook on low-heat setting for 7-9 hours or high-heat setting 3-1/2 to 4-1/2 hours, or until potatoes desired tenderness.
• 3. Enjoy!

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve drippings in the pan. Crumble 6 strips of bacon, saving 3 for garnish.
• Heat bacon drippings over medium-high heat. Cook onion in the hot drippings until soft, about 5 minutes.
• Transfer potatoes, crumbled bacon, onions, and garlic powder to a slow cooker. Pour broth over the top. Cook on Low until potatoes are tender, about 6 hours.
• Whisk half-and-half and flour together in a bowl. Add to the slow cooker and whisk to mash up some of the potatoes. Stir in 3 cups of Cheddar-Monterey Jack cheese blend. Mix until cheese is melted and fully incorporated.
• Crumble remaining bacon. Top with remaining cheese, crumbled bacon, and chives before serving.

Steps:

• Chop or shred all vegetables. (I love how the soup looks using shredded vegetables!).
• Place all vegetables and broth in crock pot.
• Stir in bay leaf, pepper, caraway seeds and nutmeg.
• Cover and cook on "Low" for 8 to 10 hours or on "High" for 4 to 5 hours.
• Remove bay leaf.
• Mash vegetables (if desired).
• Add 1/2 cup sour cream (if desired).
• Stir in crumbled bacon (if desired).

Steps:

• Combine ingredients, except bacon and sour cream.
• Cook on Low 8-10 hours or High 4-5 hours.
• Remove bay leaf, use potato masher to mash ingredients.
• Add bacon, sour cream; whisk and serve.

Steps:

• Cook bacon in 12-inch skillet over medium-high heat, stirring frequently, until brown and crisp; remove from skillet with slotted spoon and drain on paper towels. Cook onions and celery in bacon drippings 5 to 8 minutes over medium-high heat, stirring frequently, until crisp-tender. Sprinkle with salt, celery seed and pepper. Cover and refrigerate bacon.
• Layer half each of the potatoes and onion mixture in 3- to 4-quart slow cooker. Repeat layers. Pour broth over top.
• Cover and cook on Low heat setting 5 to 6 hours.
• Remove potatoes from cooker, using slotted spoon. Mix sugar, cornstarch and vinegar in small bowl; stir into liquid in cooker. Stir in bacon. Gently fold in potatoes. Increase heat setting to High. Cover and cook 20 to 30 minutes or until potatoes have thickened. Sprinkle with parsley. Potato salad will hold on Low heat setting up to 2 hours; stir occasionally.