(Editor’s note: Columns often contain opinion)

I can’t speak for the rest of you, but this Augusta gal does not know how to handle cold weather. Sure, I know how to dress for it, but that doesn’t mean I want to. AND when we get an unexpected chill snap, I rack my brain trying to remember where my fuzzy pom hat is. It’s unnerving. 

How do I self-medicate? Yep, you guessed it. With soups! And my favorite soups are slow cooker soups. Coming home to a tantalizing whiff of a dinner already made? I feel like Robert Crawley, Earl of Grantham, entering Downton Abbey. I’ve aptly named my crockpot Mrs. Patmore, and I thank her for her service.

Thus was born my Cold Weather Soup Party.

I love hosting cozy Cold Weather Soup Parties where everyone brings a crock full of goodness to share. As the on-site custodian, I provide disposable implements (no dish washing allowed!) and set up a a self-serve condiment bar. Some things crunchy, some colorful. Some with a kicky jolt of flavor for those who dare. In a nutshell, it’s a dreamscape of accoutrement for the variety of soups in attendance. 

I recommend that everyone bring a slow-cooker soup recipe, the quintessential set-it-and-forget-it situation. “Pop everything into a pot in the a.m.,” I say. “Then come home to something even better than June Cleaver greeting Ward with his slippers. And don’t forget your stretchy pants.”

Here I’m offering 4 tummy-pleasing slow cooker soup choices, perhaps for your own Cold Weather Soup Parties either flying solo at home or among friends. I’d love to hear your feedback!

The first soup on the list is Slow Cooker French Onion Soup. I crave this soup on the reg. It’s a  fragrant bouquet of caramelized onions, thyme, and pungent cheese nestled into a rich, beefy stock. And did I mention a splash of wine? 

I encourage you not to over-saute the onions, as they may become bitter. And I’d also recommend cooking this soup on a low setting. Although it may take a bit longer, the end product will be richer. 

🍲Slow Cooker French Onion Soup 

servings: 6-8

prep time: 20 minutes 

cook time: 6-8 hours

𝗪𝗵𝗮𝘁 𝗬𝗼𝘂’𝗹𝗹 𝗡𝗲𝗲𝗱 

▪︎3 large white onions sliced

▪︎3 Tbsp butter

▪︎2 Tbsp brown sugar

▪︎kosher salt + freshly cracked black pepper

▪︎64 oz reduced sodium beef stock

▪︎1 Tbsp Worcestershire sauce

▪︎1 clove garlic minced

▪︎½-1 C red wine 

▪︎4 sprigs fresh thyme or 1 tsp dried thyme

▪︎1 bay Leaf

▪︎8 slices day-old French bread 

▪︎1 C shredded Gruyere cheese

▪︎8 Tbsp shredded Parmesan cheese

𝗪𝗵𝗮𝘁 𝗬𝗼𝘂’𝗹𝗹 𝗗𝗼 

In a large non-stick pan, cook onions, butter, and brown sugar over medium-low heat until golden and caramelized (about 20 minutes). Add onions to the slow cooker along with the remaining ingredients except for bread + cheese. Cook on low for 6-8 hours.

Discard bay leaf. Ladle the soup into bowls. Top with dry bread slices and cheeses. Broil 2-3 minutes or until cheese is melted and browned.

Slow cooker recipes don’t get much easier than this Slow Cooker White Chicken Chili. With the exception of chopping the onion + jalapeño, it truly is the prototype for a “dump and go” soup. Simply add all the ingredients to your crockpot and carry on about your day. Six hours later, that hug in a bowl will be waiting at home for you.

Lighter than so many chicken chili recipes made with cream cheese, this one is brothy. Which, in my mind, only encourages me to shamelessly ladel up a second bowl. 

I like my chili to have a good lick to it, but when I am serving it to guests, I curb my spice enthusiasm, allowing them to add the heat they desire. You do you. 

🍲Slow Cooker White Chicken Chili

servings: 6

cooker size: 6 quarts

prep time: 20 minutes 

cook time: 6-8 hours

𝗪𝗵𝗮𝘁 𝗬𝗼𝘂’𝗹𝗹 𝗡𝗲𝗲𝗱

▪︎1½ lb boneless skinless chicken breasts

▪︎2 (15.5 oz) cans white beans, drained and rinsed

▪︎2 (4-oz) cans green chiles

▪︎1 small yellow onion, finely chopped

▪︎1 jalapeño, seeded and minced, plus more for serving

▪︎1 tsp dried oregano

▪︎1 (1.25 oz.) envelope white chicken chili seasoning mix

▪︎1 tsp ground cumin

▪︎4 C low-sodium chicken broth

▪︎1½ C frozen corn

▪︎2 cloves garlic, minced

▪︎1 tsp kosher salt 

garnish: 

▪︎avocado

▪︎radishes

▪︎jalapeño

▪︎cilantro

▪︎lime wedges

▪︎sour cream

▪︎tortilla strips

▪︎cheddar cheese or cotija

▪︎hot sauce

𝗪𝗵𝗮𝘁 𝗬𝗼𝘂’𝗹𝗹 𝗗𝗼

Stir together chicken, beans, broth, onion, green chiles, chili seasoning mix, cumin, garlic, and salt in a 5-6 quart slow cooker. Cover and cook on HIGH 5-6 hours or LOW 8-10 hours until beans are tender. Remove chicken. Using two forks, shred chicken, then return to the pot. Add S&P to taste. Garnish to your heart’s content and serve. 

When it comes to hearty stews, I have a very romanticized vision of how they’re supposed to be enjoyed: me in flannel and a skull cap, my feet propped on the firepit, and a sizeable chunk of crusty bread in my hand, poised for sopping. But even when that dream does not come to fruition, this Slow Cooker Beef Barley Stew is beyond delish. Chock full of tender chunks of beef, hearty vegetables, and plump barley, you’ll put this recipe on repeat.

🍲Slow Cooker Beef Barley Stew

servings: 6-8

cooker size: 7 quarts

prep time: 30 minutes

cook time: 6 hours

𝗪𝗵𝗮𝘁 𝗬𝗼𝘂’𝗹𝗹 𝗡𝗲𝗲𝗱

▪︎1 Tbsp olive oil

▪︎2 lbs boneless beef chuck roast cut into 1″ cubes

▪︎kosher salt + freshly ground black pepper

▪︎8 oz mushrooms, thinly sliced (opt)

▪︎4 large carrots, peeled and sliced into ½″ pieces

▪︎4 large cloves of garlic, minced

▪︎4 medium-large yellow potatoes, peeled and cut into 1″ cubes

▪︎1 large yellow onion, chopped

▪︎6 C low sodium beef broth

▪︎1 C dry red wine

▪︎2 Tbsp Better than Bouillon Beef Base or 1 (.87 oz) pkg of brown gravy mix

▪︎2 Tbsp tomato paste

▪︎1 Tbsp Dijon mustard

▪︎2 tsp Worcestershire sauce

▪︎1 tsp Italian seasoning

▪︎1 tsp dried thyme

▪︎¾ C pearl barley

▪︎2 bay leaves

▪︎a splash of balsamic vinegar, for some extra zhuzh (optional)

▪︎chopped fresh parsley, as garnish

𝗪𝗵𝗮𝘁 𝗬𝗼𝘂’𝗹𝗹 𝗗𝗼

Sprinkle beef fairly generously with kosher salt and pepper. Heat oil in a large skillet over medium-high heat (or do this in your slow cooker if it has a meat browning function). Sear beef on all sides. Drain the fat; transfer beef to slow cooker.

Add mushrooms, carrots, garlic, potatoes, onion, beef broth, wine, bouillon/gravy mix, tomato paste, mustard, Worcestershire, Italian seasoning and thyme. Stir well to incorporate. Then stir in barley and add the bay leaves. Cover and cook on HIGH for 4 hours. Then turn heat to LOW and cook for 2 more hours or until beef is tender. Add balsamic, if desired. Serve hot with fresh parsley sprinkled over the top.

Aaahh, cauliflower.  She is rather shy. Quite modest, in fact. Often misunderstood. But once you know what she likes, she’ll come out of her shell and become a lifelong friend. 

Here are three favors you can bestow upon cauliflower to make her shine: roast her, season her, and bejewel her. 

▪︎Roasting cauliflower gives her a nutty flavor and a golden-brown, caramelized hue. 

▪︎Adding robust spices early in the cooking process will also elevate her flavor. 

▪︎Then, bedazzling her with bacon, cheese + chives makes this Creamy Slow Cooker Roasted Cauliflower Soup shine like the starlet she is!

🍲Creamy Slow Cooker Roasted Cauliflower Soup

servings: 6

cooker size: 5-6 quarts

prep time: 40 minutes

cook time: 6 hours

𝗪𝗵𝗮𝘁 𝗬𝗼𝘂’𝗹𝗹 𝗡𝗲𝗲𝗱

▪︎1 head cauliflower, cut inyo florets and then sliced vertically 

▪︎1 Tbsp olive oil

▪2+ Tbsp seasoned steak rub (such as McCormick or Kinder’s)

▪︎1 tsp kosher salt

▪︎½ teaspoon cayenne pepper

▪︎1 C leeks, washed and sliced (white + light green parts only)

▪︎2 stalks celery, chopped

▪︎3 cloves garlic, minced

▪︎4 C quality chicken broth

▪︎2 C shredded sharp cheddar cheese

▪︎⅔ C heavy cream

▪︎more Kosher salt + freshly ground black pepper, as desired 

▪︎if your soup tastes flat, add some acid such as balsamic or the juice of half a lemon

garnish: 

▪︎bacon crumbles

▪︎chives

▪︎shredded cheddar

▪︎sour cream

What You’ll Do

Preheat the oven to 425⁰ F. Toss cauliflower pieces, olive oil, steak rub, salt and cayenne in a large bowl; spread mixture out evenly in a roasting pan or rimmed baking sheet. Roast until the florets are tender and browned around the edges, about 25 to 35 minutes, flipping the cauliflower halfway through cooking so both sides can get some color.

Add cauliflower, leeks, celery, garlic, and chicken broth to a slow cooker. Cover and cook on LOW for 6-8 hours. Puree in a blender or with an immersion blender until smooth. Add cheese; stir until melted. Add heavy cream. Season with S&P to your preference. Then garnish as desired. 

As you might have guessed, I’m a big fan of slow cooker soups and have a special affinity for my Mrs. Patmore. Food that is easy to prepare, uses only one-pot with set-it-and-forget-it instructions with minimal cleanup? Sign. Me. Up. 

Aside from a slow cooker soup soothing my soul upon returning home at the end of the day, it makes get-togethers like Cold Weather Soup Parties about more than just soups. The convivial gatherings

are a delicious sum of a variety of low-stress parts. They afford us more opportunities to focus on what’s most important of all: breaking bread among friends.

Bon Appétit! XXOO AB 💋 

Ann Beth Strelec is known around town as Naked Epicurean. This cocktail connoisseur also has mad skills in the kitchen and on the grill.

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