Mike Stafford
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- 2,390
- Location
- Coastal plain of North Carolina
My wife was traveling for needlepoint yesterday so I cooked something for dinner. I always try to surprise her with a new recipe when I cook.
This turned out to be pretty good and quite hearty on a cool day. It was also easy to fix.
I give you Slow Cooker Loaded Baked Potato Soup.
Slow Cooker Loaded Baked Potato Soup
INGREDIENTS
1 (32 ounce) bag frozen hash-brown potatoes (I used cubed)
I packet ranch seasoning
32 ounce container chicken broth (see Note) (I recommend low sodium as the bacon pieces are salty as is the Ranch Seasoning and Cream of Chicken soup)
2 (10.75 ounce) cans cream of chicken soup
½ bag of bacon pieces (I used half of 9 ounce bag)
1/2 cup chopped yellow onions (I used more than a 1/2 cup and it disappeared during the cooking.)
1/4 teaspoon ground black pepper, (more to taste)
1 (8 ounce) package cream cheese (softened)
8 ounce bag of shredded sharp cheddar cheese (Not an actual part of the recipe but a topping. I used Tillamook Extra Sharp farm cut.)
INSTRUCTIONS
In a slow cooker, combine potatoes, chicken broth, soup, bacon pieces, onion, Ranch Seasoning and pepper.
Cover and cook on low for 4-5 hours. If your potatoes are still in big chunks you need to cook it longer. They will start falling apart when it's ready.
Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring occasionally, until combined. (It took longer than 30 minutes for me.)
Top with shredded cheese, bacon bits, and sliced green onions.
NOTES
The soup is thick and creamy. Feel free to add more broth or some milk to thin it to your desired consistency.
As you might expect this soup congeals when refrigerated so reheating is a slow process.
It ain't half bad cold...sort of like a chunky, bacon-y vichyssoise.
This turned out to be pretty good and quite hearty on a cool day. It was also easy to fix.
I give you Slow Cooker Loaded Baked Potato Soup.
Slow Cooker Loaded Baked Potato Soup
INGREDIENTS
1 (32 ounce) bag frozen hash-brown potatoes (I used cubed)
I packet ranch seasoning
32 ounce container chicken broth (see Note) (I recommend low sodium as the bacon pieces are salty as is the Ranch Seasoning and Cream of Chicken soup)
2 (10.75 ounce) cans cream of chicken soup
½ bag of bacon pieces (I used half of 9 ounce bag)
1/2 cup chopped yellow onions (I used more than a 1/2 cup and it disappeared during the cooking.)
1/4 teaspoon ground black pepper, (more to taste)
1 (8 ounce) package cream cheese (softened)
8 ounce bag of shredded sharp cheddar cheese (Not an actual part of the recipe but a topping. I used Tillamook Extra Sharp farm cut.)
INSTRUCTIONS
In a slow cooker, combine potatoes, chicken broth, soup, bacon pieces, onion, Ranch Seasoning and pepper.
Cover and cook on low for 4-5 hours. If your potatoes are still in big chunks you need to cook it longer. They will start falling apart when it's ready.
Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring occasionally, until combined. (It took longer than 30 minutes for me.)
Top with shredded cheese, bacon bits, and sliced green onions.
NOTES
The soup is thick and creamy. Feel free to add more broth or some milk to thin it to your desired consistency.
As you might expect this soup congeals when refrigerated so reheating is a slow process.
It ain't half bad cold...sort of like a chunky, bacon-y vichyssoise.
