Easy Crockpot Potato Soup

Creamy Potato Soup

3-4 potatoes med size peeled and cubed
2 c water
1 can cream of chicken soup
1 can cream of celery soup
1 chicken bullion cube
1 medium onion chopped
1/4 cup heavy cream
1/2 tsp pepper
1/4 tsp salt

Blanc Soup Bowl with Handle (Google Affiliate Ad)

Place all ingredients into crock pot except for heavy cream, slow cook on low for 6-7 hours or high for 4-5. Stir in heavy cream 20 min before serving also add a small pat of butter (optional)

(In a hurry: zap potatoes in microwave till tender and cook for less time on conventional stove top)

Granny's Golden Cream of Mushroom Soup

2 tbls butter
1 c diced white onions
1/4 c white wine
1 lb mushrooms, washed chopped or sliced
1 tbls paprika
1 1/2 tsp dill
1/4 tsp black pepper
3 tsp soy sauce
1 c vegetable stock (or chicken stock)
1 tbls butter
2 tbls flour
2 c milk
2 tbls lemon juice
salt, to taste

Heat butter in a large pot and add the onions. Cook over medium heat, stirring often, until the onions are soft and just beginning to brown; about 7-8 minutes.
Add whit wine to pot. Add the mushrooms and spices. Slightly lower the heat, cover, and cook 5 minutes, stirring frequently.
Add the soy sauce and stock. Cover and simmer about 10 minutes.
In a separate small pan, mix the 1 tbsp butte and flour to form a thick paste. Cook, stirring constantly, for 1 minute, then whisk in the milk and cook over medium heat, stirring frequently, until steamy and slightly thickened.
Add the milk mixture to the soup; add the lemon juice to the soup. Stir well; serve.
Serves 4

30 min 10 min prep