Spring Soups // Julia Pacheco

Slow Cooker Ham and Potato Soup

Ingredients

10 medium russet potatoes peeled and diced small
2 yellow onion diced
6 large carrots sliced
2 stalk celery sliced
32 oz ham diced
2 tsp salt
0.25 tsp black pepper
2 tsp garlic powder
2 tsp paprika
0.25 tsp oregano
9 cups chicken broth
0.5 cup all-purpose flour
3 cups heavy cream
1 cup sour cream
1.5 cup cheddar cheese shredded or thinly sliced

Instructions

Add potatoes, onion, carrots, celery, ham, seasonings, and broth to slow cooker.
Cover and cook on LOW 7 hours or HIGH 5 hours, until tender.
Whisk flour into heavy cream until smooth.
Slowly pour cream mixture into slow cooker while whisking soup well to incorporate.
Stir in sour cream and cheddar. Cover and cook on HIGH 10 minutes, until soup thickens.
Stir, taste, and serve warm.

Notes

Substitutions: smoked sausage, Gruyère cheese, or half-and-half.

Storage: Refrigerate 4 days; freeze 2 months.

Reheat: Warm gently on stovetop, stirring well.

Nutrition

Thank You! https://www.juliapacheco.com/slow-cooker-ham-and-potato-soup/

Slow Cooker Italian Vegetable and Sausage Soup

Ingredients

1 lb Italian sausage mild or spicy
1 yellow onion diced
2 large carrots sliced
2 stalks celery sliced
1 medium zucchini sliced
1 14 oz can diced tomatoes
1 15 oz can cannellini beans, drained and rinsed
4 cups chicken broth
1 tbsp minced garlic
½ tsp salt
⅛ tsp black pepper
1 tsp Italian seasoning
½ cup grated Parmesan cheese plus more for serving

Instructions

In a skillet over medium heat, cook sausage and onion until browned, about 5–7 minutes. Drain fat.
Transfer sausage and onion to slow cooker. Add carrots, celery, zucchini, tomatoes, beans, broth, garlic, salt, pepper, and seasoning. Stir well.
Cover and cook on LOW 6–7 hours or HIGH 5 hours.
Stir in Parmesan until melted.
Ladle into bowls, top with extra Parmesan, and serve.

Nutrition

Thank You! https://www.juliapacheco.com/slow-cooker-italian-vegetable-and-sausage-soup/

Slow Cooker Marry Me Chicken Soup

Ingredients

3 large boneless skinless chicken breasts
½ cup sun-dried tomatoes sliced
1 yellow onion diced
1 tbsp minced garlic
5 cups chicken broth
8 oz cream cheese cubed
1 cup heavy cream
2 tbsp fresh basil chopped (or 2 tsp dried)
1 tsp salt
⅛ tsp black pepper
1 tsp Italian seasoning
½ tsp paprika
1 ¼ cups small or medium shell pasta
3 cups fresh spinach roughly chopped
½ cup grated Parmesan cheese

Instructions

Add chicken, sun-dried tomatoes, onion, garlic, broth, cream cheese, cream, basil, salt, pepper, Italian seasoning, and paprika to the slow cooker. Stir.
Cover and cook on LOW 6–7 hours or HIGH 4 hours.
Remove chicken, shred, and whisk the ingredients in the slow cooker so the cream cheese no longer looks clumpy return shredded chicken to slow cooker.
Stir in pasta, spinach, and Parmesan. Cook on HIGH 20–30 minutes, until pasta is tender.
Serve hot with extra Parmesan or basil.

Notes

Substitutions: chicken thighs, kale, Romano cheese.

Storage: Refrigerate 4 days; freeze (without pasta/spinach) 2 months.

Reheat: Warm gently, add broth if needed.

Nutrition

Thank You! https://www.juliapacheco.com/slow-cooker-marry-me-chicken-soup/

Creamy Tortellini Soup

Ingredients

8 cups vegetable broth
12 oz frozen peas and carrots
10 oz frozen cheese tortellini
½ cup heavy cream
1 tsp salt
½ tsp pepper
1 tsp Italian seasoning

Instructions

To a large pot or Dutch oven over medium high heat add in the broth and bring the broth to a boil.
Add in the frozen vegetables, seasonings, and tortellini let simmer for 5-10 minutes stirring occasionally.
Stir in the heavy cream and let simmer for 2 more minutes.

Nutrition

Calories: 300kcal

Creamy Chicken Noodle Soup

Ingredients

3 tbsp butter
1 yellow onion diced
2 large carrots sliced
2 ribs celery sliced
1 tbsp minced garlic
1½ tsp salt
½ tsp black pepper
1½ tsp Italian seasoning
½ tsp dried oregano
⅓ cup all-purpose flour
7 cups chicken broth
2 large chicken breasts
2 cups heavy cream
2 cups egg noodles

Instructions

Melt butter in a large pot over medium heat. Add onion, carrots, and celery and cook 5–7 minutes until softened.
Stir in salt, pepper, Italian seasoning, oregano, and garlic.
Sprinkle flour over vegetables and cook 1–2 minutes.
Slowly stir in chicken broth and add chicken breasts.
Simmer about 20 minutes until chicken is cooked through.
Remove chicken, shred, and return to the pot.
Stir in heavy cream and egg noodles. Simmer 8–10 minutes until noodles are tender.

Notes

Store leftovers in the refrigerator up to 4 days. Freeze without noodles for best texture.

Nutrition

Thank You! https://www.juliapacheco.com/creamy-chicken-noodle-soup-2/

Easy Slow Cooker Potato Soup

Ingredients

5-6 large russet potatoes peeled and diced
1 yellow onion diced
4 ½ cups chicken broth
4 tbsp butter sliced
1 tbsp minced garlic
1 tsp salt
1 tsp pepper
1 cup heavy cream
⅓ cup sour cream
1 tbsp cornstarch
2 tbsp water

Toppings:

1 cup shredded cheddar cheese
1 cup cooked crumbled bacon
½ cup sliced green onions

Instructions

Add the potatoes, diced onions, chicken broth, seasonings, and butter to your slow cooker.
Cover and cook on LOW for 6 hours or HIGH for 3-4 hours or until the potatoes are tender.
Once the cooking time is up to a small bowl add in the water and cornstarch whisk well. Set to the side.
To a medium sized bowl add in the heavy cream, sour cream, and cornstarch slurry whisk well.
Add this mixture to the soup and stir well.
Let cook on low for 20 minutes.
Serve and top with the toppings.

Nutrition

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