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Two years ago I started a new tradition. Instead of entertaning over the holidays our family has a March (open house) soup day. I purchased 6, five quart slow cookers.  The one soup we serve every year is wild rice, cheese, and chilly, my families favorites.  I am looking for a uniquely different type of soup to serve. Last year I tried squash, but I seemed to be the only person who liked it. Five quarts of soup is a lot of soup for any “one” person to eat.

Anyone have any suggestions?

Nothing too spicy.

You might consider Tortilla Soup. You can find endless recipes for this soup , some are spicy but many are mild and just delicious. It is fun because people can sprinkle additions like crushed chips, shredded cheese, chopped avacado and chopped cooked chicken. Our other favorite that is not unusual but delicious is  baked potato soup with sprinkles of shredded cheese and chopped chives. Sounds like a great idea for a get together.

Hi Penguin001: What a fun gathering idea.

We have over 180 slow cooker soups here:

http://www.pillsbury.com/search/?terms=slow%20cooker%20soup

I've been loving lentils, so I would pick this recipe:

http://www.pillsbury.com/recipes/slow-cooker-brown-lentil-soup/2261f670-0f48-4f73-8468-f7c7458c2df7/

I also, love the tortilla soup idea... it's a classic in my house. 

Good luck. Hope this helps or inspires!

Sincerely, Cate

Have you ever tried Cheeseburger Chowder? My hubby worked at a medical center and I gave it to the head of the cafeteria and he loved it so, he added it to the menu by increasing ingredients.

have you posted a recipe it sounds tasty

sarsie:

Have you ever tried Cheeseburger Chowder? My hubby worked at a medical center and I gave it to the head of the cafeteria and he loved it so, he added it to the menu by increasing ingredients.

We'd love to have your recipe.  The title sounds delicious.

CABBAGE BEEF SOUP

SLOW COOKER SOUP WITH GROUND BEEF OR BITE SIZE BEEF, CABBAGE, KIDNEY BEANS, AND TOMATOES SAUCE

2 TBS VEGABLE OIL                                                            24OZ TOMATO SAUCE

1LB OF GROUND BEEF OR BITE SIZE BEEF                              4 BEEF BOUILLON CUBES

1/2 ONION 5CUPS OF CABBAGE                                            1 1/2TSP GROUND CUMIN

2(160Z)CANS RED KIDNEY BEANS                                           1TSP SALT

2 CUPS WATER                                                                    1 TAPS PEPPER

HEAT OIL IN A LARGE STOCK POT OVER MEDIUM HIGH HEAT

ADD BEEF AND ONION, AND COOK UNTIL BEEF IS WELL BROWNED AND CRUMBLE. DRAIN FAT AND TRANSFER BEEF TO A SLOW COOKER. ADD CABBAGE KIDNEY BEANS, WATER, TOMATO SAUCE, BOUILLON, CUMIN, SALT AND PEPPER. STIR TO DFISSOLVE BOUILLON, AND COVER

COOK ON HIGH FOR 4 HOUS OR ON LOW FOR 6 TO 8 HOURS. STIR OCCASIONALLY. SOME TIMES I JUST PUT ALL OF IT IN THE STOCKPOT AND COOK IT

In the spirit of the holidays, can I suggest a soup that I've only eaten but never made?  It was called something like "Thanksgiving Leftover Soup."  It was fantastic, but since one of the things I can't do is good soup, I've never tried this at home.  :)  This soup had Turkey (naturally), rice, cranberries--yes, cranberries!--potatoes, corn...well, just think Thanksgiving then think soup.  Since you are a super souper, I'm sure you can figure this one out.  I want to say that there had to be tarragon in it, that nice sweet herb that seems to float around your tongue without overwhelming it.  Let me know how it goes.