Take-out Tuesday, Slow Cooker Creamy Potato & Corn Soup and Broccoli Mushroom Pastries

It is feeling like Fall more and more in the South

Sunday I played in the kitchen,

putting a comfort soup in the slow cooker

and making pastries filled with broccoli, mushrooms and cheese

I wanted to make HHjr a welcome back dinner,

he was returning from another weekend of hard work on the coast,

cleaning up after Hurricane Sally

Now it appears that we are in the target area again

with forecasted Hurricane Delta

Please continue to pray for our battered Gulf Coast 🙏

Okay, let’s make some soup!

Thawed frozen hash browns, onion, corn, celery, cream soup,

chicken or vegetable broth, cream cheese, and grated cheddar

combine to make a bowl of creamy comfort

Be prepared to hear moans of delight!

This soup is so simple to prepare,

and you can use a slow cooker or an instant pot

I actually used my slow cooker like an instant pot,

I put the onions and celery in the bottom with a Tablespoon of butter,

set it on HIGH and covered it

After 1 hour the veggies were soft just like I had sauteed them,

but I didn’t have a skillet to clean

I cut the corn off the cobs {or you can use canned or frozen kernels}

and added it to the onions and celery, turning the heat to LOW

Mix the cream soup* with the chicken broth

*you can use Cream of Corn, Cream of Celery, Cream of Mushroom

or even Cream of Bacon

Add the potatoes to the veggies in the slow cooker,

season with salt, pepper and a dash of garlic powder,

pour creamy broth mixture over all and stir

1 hour before serving, add the cream cheese and cheddar, stir, recover

When ready to serve, use an immersion blender

to make a more creamy consistency if desired

Garnish with crispy bacon for a special touch

Later in the afternoon I assembled the pastries

Saute the onions in butter and olive oil over medium high heat

for a minute or so, then push them to the perimeter

Add the mushrooms to the skillet

Once the mushrooms are golden on one side 2-3 minutes,

then turn them over and brown the other side

Season with fresh thyme, salt and pepper

Add cheeses, turn off burner and let cheeses melt into the vegetables

while you prepare the pastry

Place puff pastry sheets on parchment paper

and gently roll out into even rectangles

Cut each sheet into 9 squares

Divide filling evenly on top of 9 squares

Brush the edges with egg wash

Top each square with another square of puff pastry,

pushing edges together and crimping with a fork

Brush tops with egg wash,

make a slit in the top of the pastry squares,

sprinkle with sharp cheddar

and sprinkle with Everything seasoning

You can prepare these ahead of time,

cover and refrigerate for baking later in the day

In about 30 minutes you will have these gorgeous fragrant pastry hand pies!

This recipe is an updated version of my Easy Crockpot Potato Soup

Slow Cooker Creamy Potato & Corn Soup

Easy to make, and perfect comfort food!
Prep Time 10 mins
Cook Time 7 hrs
Slow cooker saute time 1 hr
Course Main Course, Soup
Cuisine American
Servings 4

Equipment

  • slow cooker
  • instant pot

Ingredients
  

  • 1 bag 30 oz. frozen hash browns, diced or shredded
  • 3 ears corn or 2 cups corn kernels
  • 3 cups chicken broth
  • 1 can Cream of Corn soup or any creamed soup
  • 1/2 large onion, diced
  • 1 cup chopped celery
  • 8 oz cream cheese use full fat for best results
  • 1 cup 4 oz, grated cheddar I used Kraft Creamy Melt Triple Cheddar
  • 1 Tbsp unsalted butter
  • salt and pepper
  • 1/2 tsp garlic powder

Optional Garnishes

  • 4 slices cooked crisp bacon
  • chopped green onions
  • grated cheddar

Instructions
 

  • Turn slow cooker to high and add butter. When butter starts to melt, add onions and celery, stir and cover.
  • Let onions and celery cook for 1 hour, stirring once or twice, keeping slow cooker covered
  • After 1 hour, reduce heat to low, add corn and potatoes
  • Season vegetables with salt & pepper and a dash of garlic powder
  • Combine broth with creamed soup and pour over vegetables and potatoes. Stir well and cover
  • Cook on low for 6-7 hours
  • Cube cream cheese and add it to soup along with grated cheddar. Stir and cover
  • Let soup cook 1 more hour. Puree soup with an immersion blender for a smoother soup if desired
  • Garnish soup with crispy bacon, chopped scallions or grated cheddar if desired.

Notes

You can make this in an instant pot too, use the saute function for the onions and celery then switch it to slow cook and proceed with the recipe
Keyword cheesy soup, comfort food, corn chowder, potato soup, slow cooker, vegetable soup

This recipe is adapted from Half Baked Harvest

Broccoli Mushroom Pastries

A savory filling of broccoli, mushrooms and cheese enclosed in puff pastry and baked
Prep Time 30 mins
Cook Time 30 mins
Course Appetizer, Brunch, Side Dish, Snack
Cuisine American
Servings 9 pastries

Equipment

  • parchment paper

Ingredients
  

  • 1 box 2 sheets, frozen puff pastry, thawed
  • 2 cups frozen chopped broccoli, thawed
  • 4 oz sliced Baby Bella mushrooms
  • 2 oz cream cheese
  • 1 cup grated sharp cheddar I used Kraft Creamy Melt Triple Cheddar
  • 1/2 cup grated white cheddar
  • 2 tsp fresh thyme leaves plus more for garnish
  • 1 tsp minced garlic
  • salt & pepper
  • 1 egg beaten
  • Everything Bagel Seasoning Trader Joe’s
  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil

Instructions
 

  • Melt butter in a large skillet with olive oil, over medium high heat. Add onions and cook, stirring for 1-2 minutes then push them to the perimeter of the pan
  • Add mushrooms to the center of skillet and cook for 3-3 minutes. Once mushrooms are golden on that side turn them over and brown the other side. Turn heat to low
  • Add minced garlic and cook 1 minute, stirring
  • Season vegetables with thyme, salt and pepper.
  • Add cream cheese and grated cheddar, reserving white cheddar for topping later
  • Remove skillet from heat and set aside for cheeses to melt as you prepare the pastry
  • Place pastry sheets on a large piece of parchment paper and gently roll out with a rolling pin to stretch a little and smooth. Cut each sheet into 9 squares. You will have 18 squares in all.
  • Stir filling to blend melted cheeses and divide among 9 squares, placing filling in the center, away from the edges
  • Beat egg and using a pastry brush, brush the pastry edges with egg wash
  • Enclose pastry filling with remaining 9 squares of pastry, pushing edges together to seal and then crimp edges with a fork
  • Brush tops of pastry with egg wash. Cut a small slit in the top of each pastry with the tip of a sharp knife and sprinkle with white cheddar and Everything Bagel Seasoning
  • Transfer parchment sheet of pastries to a large baking pan
  • Bake pastries at 375 degrees for 25-30 minutes until golden

Notes

I used frozen broccoli to save time, but I recommend using fresh broccoli florets and roasting* them for even better flavor
*to roast florets, put them on a parchment or foil lined baking sheet, drizzle them with olive oil and season with salt and pepper.  Roast at 400 degrees for 20-30 minutes until the edges just begin to char. Chop and continue with the recipe
Keyword appetizer, broccoli, hand pie, mushrooms, puff pastry, savory pastry, side dish

You can easily make your own Everything Seasoning

See the recipe here

I hope you enjoy these tasty recipes!

I will be joining these fabulous parties and blogs:

Meal Plan Monday   Love Your Creativity  Over the Moon

Between Naps on the Porch,  Celebrate Your Story,

All About Home/ Common Ground Follow the Yellow Brick Home

 Tasty Tuesday   Oh My Heartsie Girl Turn About Tuesday 

 Full Plate Thursday  Centerpiece Wednesday Creative Crafts

Thursday Favorite Things  Creatively Crafty   Creative Cumpulsions

Comments
29 Responses to “Take-out Tuesday, Slow Cooker Creamy Potato & Corn Soup and Broccoli Mushroom Pastries”
  1. Mary says:

    Yum Jenna to both the pastries and soup! So smart to use hash browns as a short cut so you don’t have to peel or dice potatoes! I was just watching the weather and Delta’s projected path…ay yai yai. I hope it weakens and doesn’t wreak any more havoc in an already hurricane weary area and you can recover! ♥

    • Thank you Mary, the soup is so easy to make and wonderful left over. I can’t even wrap my mind around Delta, our area is devastated and there are piles of debris everywhere waiting to be picked up, high winds and rain would be a nightmare…

  2. thefrenchhutch says:

    What a delicious meal for our cool crisp days we are finally enjoying. I’ve always loved recipes I can use in the slow cooker and even better the convenience of ingredients with little prep. We love soup and sandwich so your menu of soup with a side of pastries would be perfect for an evening supper. Jenna, I am watching the forecast for Hurricane Delta. We know what another land fall on our gulf coast would mean. Praying it weakens as it moves across the Yucatan Peninsula.

    • Thank you Emily, we ate this Sunday and Monday night! As for Delta, I am praying so hard, even if it hits LA as predicted the outer bands and wind would be dangerous because there are still piles of debris all over OB waiting to be picked up…not to mention roof damagees, not good…

  3. Rita C. says:

    Wow, mouth watering goodness. Pinning both – thank you! Gee, I hope this latest storm bypasses you. 🙏

  4. Julie says:

    The soup and the pastry sound like the perfect fall and winter meal. Thanks for the recipe Jenna. You are lucky to have a hard working son to help out. I bet he loved this meal.

  5. Shannon@Belle Bleu Interiors says:

    Jenna, I want to come to your house for dinner! Soup is my most favorite thing to make and eat. This looks so delicious along with the pastries. I’m definitely making this recipe. Thanks for sharing!

  6. Cyndi Raines says:

    Pinning both Jenna! Love the ease of the thawed frozen potatoes and doing it all in the crock pot. Yum. Those puffed pastry delights look especially good. Thank you for a great supper idea. 😋 Will say prayers for our southern states!

  7. Shelia says:

    That soup sounds wonderful, Bama Babe. I am praying that you and your family some days hence, will be sitting around a table, bowls filled with this soup perhaps, in celebration of the fact that Delta did not cause havoc for anyone, and that your home and homes of others, were kept safe. Praying for the whole coast each day, but putting in a special little plug for your little haven. Take care–Georgia Gal

  8. Pam Richardson says:

    Jenna, yum, the soup and pastries look delicious and they are the perfect comfort foods. I know HHJr loved his welcome back home meal. I am praying for the Gulf Coast that has been so badly battered. They are forecasting lots of rain and wind for us this weekend.

    Thisis my fourth time to try and comment. I am commenting through Google, it might be a WP Reader issue, because that is how I always comment on your posts.

    • You are so sweet to keep trying Pam, thank you! WP has been going through some changes lately, I swear something is new and different all the time, ugh! Thank you for your prayers!

  9. I don’t know what looks better — the soup or the hand pies. What a great combo. This will go into the autumn rotation for sure!

  10. Oh good grief…this is real comfort food. Looks so yummy. And to make it even better, it’s made in the crockpot. I love it. Thank you for sharing with #omhgww.

  11. Kitty says:

    Oh Jenna, what a nice welcoming meal for your son after all his hard work! Both the soup and the pastries sound wonderful. The addition of bacon is a nice touch!

  12. Priya says:

    Looks so appetizing! I love mushrooms and definitely want to try making those pastries.

  13. Miz Helen says:

    Congratulations, your awesome post is featured on Full Plate Thursday,506. Thanks so much for sharing with us and hope you will come back soon!
    Miz Helen

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