Slow Cooker Buffalo Potato Soup

1 bag shredded hashbrowns

1/2 block 2% velveeta, cubed

1 can cream of celery soup

1 carton vegetable broth

1 can creamed corn

1/2 to 1 cup Franks Red Hot Sauce (depending on how hot you like it)

Combine above ingredients in crock pot. Cook on low 8 hours. Puree with immersion blender.

Cheesy Taco Corn Chowder

I love the cheesy taco corn on the cob so much I decided to try to turn it into a soup.
8 ears corn, corn sliced from cob
1 bag frozen hashbrowns
1 can green chilis
3 tbsp taco seasoning
2 cups vegetable broth

3 limes, zested and juiced

Combine above ingredients in slow cooker. Cook on low 6 hours.

Add in:
1 cup sour cream
2 cups queso fresco, crumbled or shredded

Stir in sour cream. Use an immersion blender to blend to desired consistency. Stir in cheese. Cook an addition 1-2 hours on low.

Serve. Top with additional cheese.

Chilled Strawberry Soup

On our trip to Florida last week we went to dinner at 1900 Park Fare at Disney. I had chilled strawberry soup. It was DELICIOUS. Here is my lightened up version.

2 1/2 lbs Frozen Strawberries (thawed with juice)

16oz Fat Free Half & Half

2oz Light Sour Cream (Regular)

3oz Fat Free Vanilla Yogurt

1/2 lb fresh strawberries, halved

Mix frozen strawberries, half and half, sour cream, and yogurt in a blender. Blend until it has a smooth consistency. Chill and then mix well before serving. Add fresh strawberries halves as garnish.

Slow Cooker Smoky Corn Chowder

6 ears fresh corn, sliced from cob

1 bag frozen hashbrowns, broken apart

1 can vegetable stock

1 can evaporated milk

1 can fire roasted green chiles

1 tsp smoked sea salt

1/2 tsp smoked spanish paprika

1/2 tsp fresh ground black pepper

8 oz block gruyere cheese, shredded

Combine above ingredients in slow cooker (everything but cheese) Cook on high 3 hours, puree using an immersion blender. Cook on low 2 more hours. Add cheese during last 1 hour of cooking if desired.

Cheesy Potato & Corn Chowder

30 oz bag frozen shredded hash browns

12 oz bag frozen corn

7 oz can chopped green chilies

1 can cream of chicken soup

16 oz carton chicken broth

1 tbsp Smoky 4/S Seasoned Salt

Combine above ingredients. Cook on low 4 hours. Use an immersion blender to blend potatoes to desired consistency.

Stir in the items below:

2 cups milk

8 oz Velveeta, cubed

1 package bacon pieces

Stir; cook on low 4 more hours.

Grilled Onion Soup

This picture doesn't look very appetizing. But it is delicious!
Small Vidalia Onions
Chicken Bouillon Cubes
Fat Free Butter
Seasoning Salt

Cut tops and bottoms off on onions. Core out center almost all the way to the bottom of the onion. Place one bouillon cube in onion. Place a small dollop of butter on top. Sprinkle seasoning salt on onion. Wrap tightly in foil. Grill until done. (We were smoking meat. I cooked the onions about 3 hours at 200-225.) Dump into a bowl and enjoy!

1 small onion = 1 point

Spicy Slow Cooker Orange Veggie Soup

2 sweet potatoes, peeled & cubed
1 butternut squash, peeled & cubed
1 carton vegetable stock (4 cups)
1 small onion, diced
3 small sweet orange peppers, diced
1 tablespoon French Four Spice

Spray a skillet with cooking spray. Saute onion and peppers until done over medium-high heat, about 5 minutes.

Combine ingredients in slow cooker. Cook on low 7-8 hours or high about 4 hours. Use an immersion blender to get to desired consistency.

Whole Recipe: 12 points

Makes 4 two cups servings: 3 points each

Creamy Butternut Squash Soup

Slimmed down version of Taste of Home recipe from February/March 2010 issue
1/4 cup chopped onion
1 tablespoon Promise fat free butter
3 cups cubed peeled butternut squash (Bought already cubed at Trader Joe's)
1 medium potato, peeled and cubed
1-1/2 cups water
1-1/2 teaspoons chicken bouillon granules
1/4 teaspoon salt
Dash pepper
1/4 cup unsweetened Almond Milk

In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.

Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.

2 servings: 3-1/8 points per serving

Loaded Potato Soup

2 cans chicken broth
2 pound bag frozen hash browns
1 tsp black & red pepper
1 tsp salt mix
3-1/2 cups milk
2 cups meat (usually use bacon but used leftover ham from Christmas this time)
2-3 cups cheese

Mix chicken broth, hash browns, salt, and pepper in a slow cooker.

Cook on low for 4 hours.

Use an immersion blender to blend the potatoes.

Add milk, meat, and cheese. Stir.

Heat on low an additional 3-4 hours.

Serve with favorite potato toppings.

Slow Cooker Veggie Chili

2 large carrots, diced
2 celery ribs, diced
1 medium sweet onion, diced
Pam
1 large zucchini, chopped
1 yellow squash, chopped
1 tbsp chili powder
1 tsp dried basil
1 tsp cayenne pepper
1 8oz can tomato sauce
3 cups tomato juice
2 14.5oz can diced tomatoes, undrained
4 cans beans, rinsed and drained
1 cup frozen corn

Saute carrots, celery, and onion in skillet sprayed with Pam 10 minutes or until onions are translucent. Add zucchini and squash. Saute 3 more minutes. Add chili powder, basil, and cayenne pepper. Saute 5 more minutes.

Stir remaining ingredients together in slow cooker. Add veggie mixture.

Cover and cook on low 8 hours.

Beef Vegetable Soup

From Southern Living Magazine

1-1/2 pounds beef stew meat
1 tablespoon olive oil
1 32 oz bag frozen mixed vegetables
1 15oz can tomato sauce
1 14.5oz can diced Italian Style tomatoes
1 medium baking potatoes, diced
1 celery rib, chopped
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup ketchup
1 chicken bouillon cube
1/2 tsp pepper

Cook meat in hot oil over medium-high heat in a large Dutch oven 6-8 minutes or until browned.

Stir in remaining ingredients. Add 1-1/2 quarts water and stir. Bring mixture to a boil over medium high heat. Cover. Reduce heat to low. Simmer, stirring occasionally for 55-60 minutes or until potatoes are tender.

Dressed up Tomato Soup

From Southern Living Magazine

28oz can Italian Seasoned Diced Tomatoes
26oz can Tomato Soup
1 32oz container Chicken Broth
1/2 tsp pepper


Pulse 1 28oz can Italian Seasoned Diced Tomatoes. Pour in soup pot. Combine remaining ingredients in pot. Cook over medium heat, stirring occasionally, 10 minutes or until heated thoroughly.

Serve with sour cream, rosemary, croutons, and Parmesan cheese.

Slow Cooker Potato Soup

1 bag frozen hashbrowns, thawed
1/2 pound cooked bacon or ham
1 small onion, chopped
3 cans chicken broth
1 can cream of chicken soup
1 package cream cheese, softened
1/4 teaspoon black pepper

Combine all ingredients in slow cooker. Cook on low 8 to 10 hours.

Cream of Tomato Soup

4 cups tomatoes
6 tablespoons butter
1/4 cup flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon baking soda
2 cups half and half
2 cups milk

Simmer tomatoes and butter over low heat. Place in blender and puree. Return to pot. Combine remaining ingredients in a small bowl. Heat thoroughly and serve.