I should probably note that I copied a few of the recipes you've posted over onto the Crock Pot Crazy thread. I know people there will enjoy them as well.
In digging through my archives for another recipe, I came across a few others. (The ones for the crock have been posted there as well.)
Ham, Cheese, Broccoli & Potato Soup
5 potatoes, peeled and cut into small cubes
1½ c ham cut into the same size cubes
1 c broccoli florets cut very very fine...almost shaved.
2 cans cheddar cheese soup
4 cans milk
¼ tsp paprika
Mix milk and soup in crockpot with paprika till smooth. Add remaining ingredients. Cook all day on low.
= = = = = = = = = =
Mushroom Soup
3 Tbl butter or margarine
½ c sliced mushrooms
3 Tbl all-purpose flour
1 c milk
Salt and freshly ground pepper to taste
Melt the butter in a small saucepan over moderate heat. Add the mushrooms and sauté for 2 to 3 minutes, stirring frequently. Add the flour and stir until the mixture had formed a paste and the flour and the butter are thoroughly incorporated. Add the milk and stir with a whisk or spoon until the paste is completely dissolved. Bring the sauce to a boil, stirring frequently. Season with salt and pepper. Makes about 1½ cups.
= = = = = = = = = =
Split Pea Soup
1 ham hock
1 lb split green peas
1 onion, chopped
2 carrots, chopped
3 celery ribs, chopped
to taste salt & pepper
Rinse & pick through the peas to remove the "crud". Simmer ham hock in a couple quarts of water for several hours. Remove ham to cool so you can separate the meat; dice & return to pot. While the ham is cooling, add remaining ingredients. Simmer for several hours. Use a hand blender until most of the peas are "mush" or put about half the soup into a regular blender.
= = = = = = = = = =
This one is good for leftover turkey at Thanksgiving, although it's not an actual recipe with measurements. NOTE: If you make enough to have leftovers & use rice, the rice will continue to absorb liquid for several days. I usually end up adding more water (rather than milk) to thin it to soup consistency again.
Turkey Corn Chowder
Turkey
Turkey broth
Corn
Potatoes, diced
Celery
Chicken bouillon
Celery Seed, ground
Noodles or rice
Add milk about 10 minutes before serving.
= = = = = = = = = =
Winter Corn Chowder
2 c diced potatoes, waxy variety
6 slices cooked, crumbled bacon
½ C chopped white onions
1 lb frozen corn
1 tsp pepper
2 Tbl all-purpose flour
2 Tbl butter
3 c milk
Melt the butter in the stoneware and add butter. Add the milk to the stoneware and stir until combined with flour. Add all remaining ingredients to the slow cooker except for the potatoes. Cook on LOW for 4-6 hours or HIGH for 1½ to 2 hours. During the last 20 minutes of cooking, add the potatoes to the chowder and allow to cook until the potatoes heat through.