Crockpot Potato Soup and Pumpkin Rolls (best rolls you have ever eaten!)

For our Fall into Blogging Series I’ve revived one of my favorite recipes to make during Fall. Love this soup!

This was the absolute easiest soup to make. I did not follow a recipe but it was really good after cooking all day. I’m more of the just throw everything together and hope for the best.

9 potatoes (I have a family of 5(3 boys that eat alot, a small family could get by with 5)I leave peel on.
2 carrots peeled and chopped in chunks
1/2 onion chopped
Veggie broth 5 cups enough to cover the potatos (could use chicken, veggie broth is so cheap to make that I make it myself throw some celery, carrots, onion in 5 cups of water and cook for an hour, let cool, and then I freeze what I’m not using)
Let the above cook for 8 hours on low. Using your potato masher rough mash the incredients in the crock. I added 4 french onion laughing cow (cream cheese would work too) and 1/2 c light sour cream and stirred well. Add some colby or sharp shredded cheese on top when serving. You could also add bacon to it at the end of the cooking time. YUM!

The pumpkin rolls we ate with this were so good. I followed this recipe off all recipes. I’m not good enough at making bread to just throw it together. Must.Follow.Recipe. Exactly.

Pumpkin Rolls II

Submitted By: Karen Rummer
Photo By: Brandy Svensson
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Ready In: 2 Hours 30 Minutes
Servings: 16
“Tender pumpkin rolls that will brighten up your autumn table. You may also use cooked, mashed and sieved squash or fresh pumpkin for this recipe.”
1 cup milk
1 1/2 cups pumpkin puree
1/2 cup white sugar
1/4 cup butter, melted and cooled
2 teaspoons salt
1 (0.6 ounce) cake compressed fresh yeast

Pumpkin Rolls II (continued) 2 of 2
INGREDIENTS: (continued)
5 cups bread flour
1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
2. In a large bowl, combine milk, pumpkin, sugar, butter, salt, yeast and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Divide the dough into four equal pieces, divide each of these pieces into four pieces and then divide each of these 16 pieces in half to make 32 pieces. Form each piece into a round and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
5. Bake in preheated oven for 10 to 15 minutes, or until golden brown.
These were so good. You must make them to see for yourself. You should make these! You can not taste the pumpkin at all. It just makes them so moist and yummy. Try it!

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  1. The soup sounds delicious! We are not pumpkin fans so I may pass on those

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