neesek Posted April 19, 2008 Share Posted April 19, 2008 Preferrably, one that can be fixed in the crock pot? Meat, cheese, cream cheese.... all of that is fine. TIA Quote Link to comment Share on other sites More sharing options...
Free Indeed Posted April 19, 2008 Share Posted April 19, 2008 This one is SO YUMMY! 8c chopped,peeled potatoes 1 small onion- chopped 1/2lb bacon cooked and crumbled 1 8oz pack cream cheese 5c water 3 boullion cubes 1 can crm chicken soup In crockpot dump potatoes, onion, soup mixed with water, bouillion cubes, and pepper to taste. Cover and cook on low 8-10 hours or high 4-5. During the last hour add the cubed up cream cheese and stir. I add garlic powder to this recipe and we love it! When serving add shredded cheddar cheese and some bacon on top. Yum! Quote Link to comment Share on other sites More sharing options...
neesek Posted April 20, 2008 Author Share Posted April 20, 2008 Mmmmmmmm! That looks really good! Thank you so much. Quote Link to comment Share on other sites More sharing options...
mull-berry-ish Posted April 20, 2008 Share Posted April 20, 2008 Add a sweet potatoe for variety to any potato soup recipe. Yum! Edit: No, I'm not related to Dan Quayle ... I do know how to spell potatO. : ) Quote Link to comment Share on other sites More sharing options...
In The Great White North Posted April 20, 2008 Share Posted April 20, 2008 Restaurants always put cream in, that's why they taste so much better than the soups we make with milk at home. Just add about half a cup to any cream soup ( Cream of potato, cream of broccoli, cream of tomato, etc) to get the effect. Cream cheese is a lower fat imitator of this. Oddly enough, butter doesn't do it at all. Quote Link to comment Share on other sites More sharing options...
Oakblossoms Posted April 20, 2008 Share Posted April 20, 2008 We use one can of coconut milk (full-fat) and fake chicken broth to fill the pot. It's quite good and really rich!!! Quote Link to comment Share on other sites More sharing options...
H.S. Burrow Posted April 20, 2008 Share Posted April 20, 2008 6 large russet potatoes, peeled & cut into 1/2" cubes 1 large onion, chopped 3 cans of roasted garlic chicken broth 1/4 cup butter 2 1/2 teaspoons salt 1 1/4 teaspoons black pepper 1 cup whipping cream or half-and-half 1 cup shredded sharp cheddar cheese 3 tablespoons chopped fresh chives 1 8oz container sour cream (optional) 4 bacon slices, cooked & crumbled shredded cheddar cheese 1.) Combine first 6 ingredients in a 5-quart crock pot. 2.) Cover & cook on high 4 hours or on low 8 hours or until potato is tender. 3.) Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese, and chives. Top with sour cream, if desired, and sprinkle with bacon and cheese before serving. My family loves this! Sometimes we serves this with grilled steak in place of a baked potato! :) Quote Link to comment Share on other sites More sharing options...
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