3 Slow Cooker Soup Recipes to Keep You Warm (2024)

• 5 lbs russet potatoes
• 1 white onion diced
• 3 whole garlic cloves (keep whole) or ¼ tsp garlic powder
• 7 cups chicken broth or 7 cups water and 4-5 chicken bouillon cubes
• ¼ tsp black pepper
• 16 oz cream cheese 2 blocks total

Toppings:

• Sour cream
• Cheddar cheese grated
• Green onions or chives sliced
• Cooked bacon crumbled

• Peel and dice your potatoes in a small dice. Add potatoes, garlic, onion, black pepper, and chicken broth to slow cooker.

• Cook on low for 8-10 hours or high for 5 hours without opening the lid during the cooking time.

  See Also

  Costco Cilantro Lime Shrimp Copycat RecipeEasy Shredded Chicken Recipe - Isabel Eats {Easy Mexican Recipes}Ground Turkey Tacos Recipe - Cooking ClassyEasy Chicken Chili VIDEO (Stovetop Recipe)

• Blend about two-thirds of the soup with the cream cheese in your blender. You may need to do this in batches. Or use an immersion blender right in your slow cooker.

• Season the soup with salt to taste.

• Serve with desired toppings.

• 2 lbs ground beef
• 1 8-oz. package cream cheese softened and cut into cubes
• 1 cup shredded cheddar cheese or three-cheese blend
• 2 10-oz. cans diced tomatoes with green chilis
• 32 oz beef broth
• 3 tbsp taco seasoning no sugar or homemade recipe
• 2 tbsp dried onion
• ½ tsp garlic salt
• ¼ tsp ground pepper
• Shredded cheese optional garnish
• Sour cream optional garnish
• Avocado optional garnish
• Cilantro optional garnish

Slow Cooker:

• Cook the ground beef or turkey on medium heat on the stovetop until cooked through, about 7-8 minutes. Drain the grease.

• Add the ground beef to the crockpot and add the remaining ingredients.

• Stir to combine. You won't be able to mix in the cream cheese since it'll take the heat of the slow-cooked soup to break it down into the soup as it cooks.

• Cook on low heat in the slow cooker for 4+ hours, or cook on high for 2 hours.

• Give the soup a stir before serving and add garnishes as desired.

• Optional garnish ideas: shredded cheese, sour cream, avocado, tomatoes, olives, diced jalapeños, tortilla chips, cilantro, and chives

Instant Pot:

• Turn the Instant Pot to "Sauté High" and brown the ground beef. Drain the grease. Add 1 tbsp of oil (or 1 tbsp of reserved beef grease) and sauté the diced onion until it's softened, for about 3-4 minutes. Turn the pot off by pressing the "Cancel" button.

• Add the beef broth to the pot and stir the bottom of the pot to remove any onion bits that might be stuck to the bottom.

• Add the cooked ground beef, diced tomatoes, taco seasoning, onion powder, salt, and pepper to the pot. Stir to combine.

• Put the lid on the pot and cook the soup on "Manual High" for 5 minutes, some pots call this setting "Pressure Cook." The pot will take about 15-20 minutes to come to pressure. Once the soup is done cooking under pressure, do a "Natural Release" for 10 minutes before releasing the remaining pressure from the pot. Turn the pot off.

• Add the cubed cream cheese and stir until it breaks down and is well combined into the soup. Stir in the cheddar cheese until melted.

• Add your favorite garnishes on top and serve!

A few notes from Jen:

• The cream cheese needs to be at room temperature or it won't fully break down into the soup. Cutting the cream cheese into cubes also works best. To quickly soften the cream cheese, cut it into large cubes and soften it in the microwave for 15-30 seconds.
• Ground turkey or ground chicken are good substitutes instead of ground beef, but you may need to increase the seasoning since it has a milder flavor.
• Some taco seasoning brands are very spicy. If you have a brand that's spicy, you may want to cut the taco seasoning back to 2 tbsp.

• 1 tbsp chopped fresh garlic approximately 3 cloves
• ½ cup chopped fresh white onion approximately ½ of a small onion
• ½ cup chopped fresh celery approximately 2 small stalks
• ½ cup chopped fresh carrots approximately 2 small carrots
• 2 tbsp tomato paste
• 1 14-oz. can diced tomatoes with Italian seasoning
• 1 tbsp dried oregano
• 1 tsp dried marjoram
• 1 bay leaf
• 2 qts vegetable stock
• 1 14-oz. can white cannellini beans rinsed and drained
• 1 14-oz. can dark red kidney beans rinsed and drained
• 1 medium zucchini chopped
• 1½ cup uncooked ditalini pasta
• Salt and pepper to taste

• Combine garlic, onion, celery, carrots, tomato paste, diced tomatoes, oregano, marjoram, bay leaf, and vegetable stock all into theslow cooker.

• Stir to combine everything together and cook on high for 4 hours or low for 8 hours.

• Add in beans, zucchini, and pasta and cook for an additional hour on high.

• Remove bay leaf, season with salt and pepper, and serve!