Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.
Wednesday, January 15, 2014
LOADED BAKED POTATO SOUP
30 ouncesbag frozen, shredded hash browns
10 3/4 ouncescream of chicken soup
32 ounceschicken broth
1 med. onion, diced
1 teaspoonfreshly-ground black pepper
8 ouncesNeufchatel cream cheese
1 cupcooked, crumbled bacon
1 cupshredded cheddar cheese
1 cupchopped chives or green onions
1 cupsour cream
Place the first five ingredients (through the black pepper) in the slow-cooker.
Cook on low for 6 to 8 hours.
One hour before you’re ready to eat, add the cream cheese.
Let it melt, then stir to fully blend.
When serving, top with crumbled bacon, chives, shredded cheese and sour cream, if desired.
This recipe is one I received through email from the Real Women of Philadelphia (KRAFT Foods).