Serves 12

Cooker: Large Round

Setting and cook time: HIGH for about 5 hrs; butter, half-and-half, sour cream, salt and pepper added during last 30 min.

– 5 # russet potatoes, peeled and cut into 1-inch cubes

– Broth to cover potatoes

– ½ c. (1 stick) butter

– 1 c. half-and-half

– ½ c. sour cream (don’t use nonfat)

– Salt and freshly ground black pepper to taste

– 8 oz. Bacon, cooked until crisp, drained on paper towels, and crumbled

– 6 green onions (white and green parts), sliced, or 3 Tbsp. Minced fresh chives


Put the potatoes in the slow cooker and add broth to cover.  Cover and cook on HIGH until the potatoes are cooked and falling apart, about 5 hrs.  Turn the cooker to LOW, add the butter, half-and-half, and sour cream, and season with plenty of salt and pepper.  Cover and cook until hot, about 20 min.  Place soup in batches and blend, reserving about 1 c. of potato chunks.  After soup is blended, stir in reserved potato chunks, crumbled bacon, and sliced green onions.  Serve immediately, or keep warm on LOW, adding water or milk to thin if necessary.

Taken from Not Your Mother’s Slow Cooker by Beth Hensperger.


Pioneer Dinner

A great slow cooker meal! You can substitute the regular potatoes in this recipe for sweet potatoes.

4 large carrots, peeled and chopped into 2-inch chunks

1 yellow onion, peeled and coarsely chopped

4 brown baking potatoes, chopped in 2-inch chunks (I don’t usually peel) – (sweet potatoes work too!)

4 Italian-flavored sausage, sliced in 1-inch pieces

1 cup beef broth

Use a 6-quart slow cooker. Layer the ingredients into your cooker in this order: carrots, onion, potatoes, and sausage. Pour the broth over the top. Cover and cook on low for 6 to 8 hours, or until the vegetables have reached desired tenderness.
Recipe from More Make It Fast, Cook It Slow by Stephanie O’Dea

French Cabbage Soup

Makes a large amount for a small family.  I suggest either halving the recipe or making it and freezing extra for another meal.  Enjoy.

1 ½ sticks butter

1 c. flour

2 c. onions, chopped

2 c. carrots, chopped

4 quarts chicken broth

2 c. diced potatoes

1 large head of cabbage, chopped

½ lb. polish sausage

Salt and pepper

Melt butter with flour.  Simmer 3-5 min., until butter begins to brown.   Saute chopped onions and carrots in ¼ c. butter.  Add chicken broth, potatoes, cabbage, and sausage to onion and carrot mixture.  Mix in rue.  Add salt and pepper.

Recipe taken from The Farmer’s Daughter Cookbook

Crockpot Potato Leek Soup

3 large leeks, cleaned and diced (you only use the white part)
1 medium yellow onion, chopped
1 pound brown potatoes (weigh them—you’ll only need 2 or 3)
5 c. broth (chicken or vegetable)
1/2 tsp thyme
1/4 tsp black pepper
2 cloves chopped garlic
1 c. heavy cream (optional)

Peel the potatoes and chop everything up and toss it in with the broth and the spices. If you are going to use heavy cream, you don’t add that until cooking is complete. Cover and cook on low for 7-9 hours, or on high for about 4. When the potatoes and onion are fully cooked and soft, use an immersible blender to soupify. If you don’t have an immersible blender, blend in small batches CAREFULLY in your traditional blender. Stir in heavy cream, if desired.

Recipe taken from A Year of Slow Cooking by Stephanie O’Dea

Crispy Sauteed Potatoes with Rosemary

1 1/2 to 2 pounds waxy red or white potatoes, peeled and cut into 1/2-inch to 1-inch cubes
1/2 c olive oil, more or less
2 tsps chopped fresh rosemary leaves or 1/2 tsp dried rosemary
1tsp minced garlic
Salt & fresh ground black pepper to taste

Place the potatoes in a pot of salted water, bring to a boil, and simmer until nearly tender, 10 to 15 minutes. Drain well. Heat the oil over medium-high heat in a 12-inch non-stick skillet for 3 or 4 minutes. You can use more oil (for crisper potatoes) or less (for less fat). Add the potatoes and cook, tossing and stirring from time to time (not constantly), until they are nicely browned all over, 10 to 20 minutes. Add the rosemary and garlic and continue to cook for five more minutes, stirring frequently. Adjust seasoning and serve.

Recipe from How to Cook Everything by Mark Bittman

Cauliflower-Cheese Soup

Prep. Time: 40 min.

Yield: 6 or more servings

1 medium-large potato, peeled and diced (about 2-3 c. diced)

¾ c. milk

1 large cauliflower, cut or broken into florets (put aside 2 c. of florets)

4 c. water

1 medium carrot, peeled and chopped

3 medium cloves garlic, peeled

1 ½ c. chopped onion

1 ½ tsp. salt

2 c. (packed) grated cheddar (plus extra for garnishing each serving)

1 tsp. dill

½ tsp. caraway seeds

black pepper, to taste

Place potato, cauliflower (except for the 2 c. reserved), carrot, garlic, onion, salt, and water in a large saucepan.  Bring to a boil, then simmer until all the vegetables are very tender.  Puree in a blender or food processor, and transfer to a kettle or Dutch oven.  Steam the reserved cauliflower pieces until just tender.  Add these to the puree along with all remaining ingredients.  Heat gently, and serve topped with a little extra cheese.

Recipe from Moosewood Cookbook, by Mollie Katzen.

Russian Cabbage Borscht

1 ½ c. thinly sliced potatoes

1 c. thinly sliced beets

4 c. water (or stock)

1-2 Tbsp. butter

1 ½ c. chopped onion

1 scant tsp. caraway seeds

1 ½ tsp. salt

1 med. carrot, sliced

3-4 c. shredded cabbage

Black pepper

1-2 Tbsp. honey

1-2 Tbsp. cider vinegar

1 can tomato paste

1 tsp. dill

6 breakfast links, chopped (optional)

Place potatoes, beets, and water (or stock) in medium saucepan.  Cover and cook over med. heat, ’til tender, about 20-30 min.  Melt butter in small saucepan.  Add onion, caraway, and salt.  Cook ’til onions are translucent over med. heat, about 8-10 min.  Add carrots, cabbage, and 2 c. of the cooking water (or stock) from the potatoes and beets.  Cover and cook over med. heat ’til tender, 8-10 min.  Add remaining ingredients (except dill), including the rest of the potato-beet water (stock), and simmer for 15 min.  Taste to correct seasonings, and top with sour cream and fresh dill.