I am loving these Slow Cooker Soup recipes on Fridays! It’s been fun to create new recipes and adapt old recipes to use in the slow cooker.
This time, I adapted one of our favorite soups. It’s actually from one of the Frugal Gourmet cookbooks. The original recipe calls for cooking the onion in butter, adding flour and then adding the broth, potatoes and other ingredients later.
For this Slow Cooker Soup Recipe series, I really want to keep from doing any cooking prep work. My goal is to make the soups as easy as possible. Because of that, I needed to skip the onion cooking step. Which meant skipping the step of adding flour. Which meant losing the thickening that the flour provides.
My alternative is using a can of cream of chicken soup. I first thought to use the cream style corn that the original recipe calls for and not bother with other thickening. But I was out of cream style corn and the store my daughter went to didn’t have any. So I improvised. Feel free to improvise your soup too.
Here’s what you’ll need:
I love that this recipe uses potatoes with the peels left on. It makes the prep work much faster.
Serves: 8-10 servings
- 4 cups unpeeled, diced potatoes
- 1 onion, diced
- 2 cans corn, drained or 16 oz frozen corn
- 1 can cream of chicken soup
- 2 qts chicken broth
- 1 bay leaf
- 2 cups half and half
- salt and pepper to taste
- Place all ingredients in the slow cooker, except the half and half.
- Cook on high 5-6 hours or low 7-8 hours.
- 15 minutes before serving, add the half and half.
- Adjust seasonings and serve.
This recipe is part of our Slow Cooker Soup Recipe series. New recipes will be shared every Friday, October through February. Subscribe to the email list and get them all!