09/28/2026
Slow Cooker Soup
Slow Cooker Ham and Potato Soup Recipe
Ingredients
- 1 lb ham, diced
- 6 cups potatoes, peeled and diced
- 1 small onion, diced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 tsp garlic, minced
- Salt and black pepper to taste
Serves: 6 | Cook Time: 7–8 hours
How to Make: Place the diced ham, peeled and diced potatoes, diced onion, minced garlic, and chicken broth in the slow cooker, then season with salt and black pepper and stir everything together until evenly distributed. Cover and cook on LOW for about 7–8 hours, or until the potatoes are completely tender and can easily be pierced with a fork. For a naturally thicker and creamier soup, lightly mash some of the softened potatoes directly in the slow cooker while leaving plenty of potato pieces intact, then stir in the heavy cream during the final 20–30 minutes of cooking. Cover again and continue cooking just until the cream is heated through and the soup is rich and creamy, without allowing it to boil vigorously after adding the cream. Stir well, taste and adjust the salt and black pepper as needed, then ladle the soup into bowls and serve hot with plenty of ham and tender potatoes in each portion.
Slow Cooker Pumpkin Soup Recipe
Ingredients
- 4 cups pumpkin, cubed
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 tsp ground nutmeg
- Salt and black pepper to taste
Serves: 6 | Cook Time: 6–7 hours
How to Make: Add the cubed pumpkin, diced onion, minced garlic, vegetable broth, ground nutmeg, salt, and black pepper to the slow cooker and stir to combine. Cover and cook on LOW for about 6–7 hours, or until the pumpkin and onion are extremely tender. Once the vegetables are soft, carefully blend the soup directly in the slow cooker with an immersion blender until completely smooth and velvety, or transfer it in batches to a blender and carefully puree before returning it to the slow cooker. Stir in the heavy cream and continue cooking on LOW for another 15–20 minutes, just until the soup is thoroughly heated and creamy. If the soup is thicker than desired, stir in a small amount of additional broth until it reaches your preferred consistency. Taste and adjust the salt, black pepper, and nutmeg if needed, then serve the pumpkin soup hot.
Slow Cooker Pea and Ham Soup Recipe
Ingredients
- 1 lb ham, diced
- 2 cups dried split peas
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- Salt and black pepper to taste
Serves: 6 | Cook Time: 7–8 hours
How to Make: Sort through the dried split peas to remove any debris, then rinse them thoroughly under cool running water and drain well; split peas do not need to be soaked before slow cooking. Place the rinsed split peas in the slow cooker along with the diced ham, onion, carrots, celery, and chicken broth, then season with salt and black pepper, keeping in mind that ham and broth can already contain considerable salt. Stir everything together, cover, and cook on LOW for about 7–8 hours, until the split peas have broken down and become creamy and the carrots and celery are completely tender. Stir the soup thoroughly near the end of cooking to help the softened peas create a thick, hearty consistency, adding a little additional hot broth or water if the soup becomes thicker than desired. Taste and adjust the salt and black pepper as needed, then ladle into bowls and serve hot.
Slow Cooker Stuffed Pepper Soup Recipe
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 2 bell peppers, diced (any color)
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 cup uncooked rice
- Salt and black pepper to taste
Serves: 6 | Cook Time: 6–7 hours
How to Make: Brown the ground beef in a skillet over medium-high heat, breaking it into small crumbles as it cooks, then drain off the excess grease and transfer the beef to the slow cooker. Add the diced onion, diced bell peppers, diced tomatoes with their juices, beef broth, salt, and black pepper and stir until evenly combined. Cover and cook on LOW for about 5–6 hours, until the peppers and onion are tender and the flavors have blended. During the final 45–60 minutes of cooking, stir in the uncooked rice, cover again, and continue cooking until the rice is tender, checking periodically toward the end because different types of rice can cook at different rates. If the rice absorbs too much liquid, add a little additional hot beef broth as needed to maintain a soup-like consistency. Stir well, taste and adjust the salt and black pepper, then serve hot with plenty of ground beef, peppers, tomatoes, and rice in each bowl.
Slow Cooker Carrot and Parsnip Soup Recipe
Ingredients
- 4 carrots, sliced
- 4 parsnips, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and black pepper to taste
Serves: 6 | Cook Time: 6–7 hours
How to Make: Place the sliced carrots, sliced parsnips, diced onion, minced garlic, and vegetable broth in the slow cooker, then season with salt and black pepper and stir everything together. Cover and cook on LOW for about 6–7 hours, or until the carrots, parsnips, and onion are extremely tender. Carefully blend the cooked vegetables and broth directly in the slow cooker with an immersion blender until completely smooth and creamy, or puree the soup in batches using a blender before returning it to the slow cooker. Stir in the heavy cream and continue cooking on LOW for another 15–20 minutes, just until the cream is heated through and fully incorporated. Add a small amount of additional vegetable broth if you prefer a thinner consistency, then taste and adjust the salt and black pepper as needed. Stir once more until silky smooth and serve the soup hot.
Slow Cooker Chicken and Vegetable Soup Recipe
Ingredients
- 2 chicken breasts
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, diced
- 6 cups chicken broth
- 1 cup frozen peas
- Salt and black pepper to taste
Serves: 6 | Cook Time: 6–7 hours
How to Make: Place the chicken breasts in the slow cooker and add the sliced carrots, sliced celery, diced onion, and chicken broth, then season with salt and black pepper and gently stir the vegetables around the chicken. Cover and cook on LOW for about 5–6 hours, or until the chicken is fully cooked and tender and the vegetables are soft. Carefully remove the chicken breasts, shred the meat into bite-size pieces using two forks, and return the shredded chicken to the slow cooker. Stir in the frozen peas during the final 20–30 minutes and continue cooking until the peas are hot and tender and the chicken reaches a safe internal temperature of at least 165°F (74°C). Stir the soup well, taste and adjust the salt and black pepper as needed, and add a little additional hot chicken broth if you prefer more liquid. Ladle into bowls and serve hot, making sure each serving contains plenty of shredded chicken and vegetables.
Recipe made by: Easy Dishes Recipes
