Usually Barry makes the Kirby House’s Loaded Baked Potato Soup that uses a mashed potato base and is finished with twice-baked potato toppings — it’s comfort food in a bowl! However, sometimes it’s nice to have a quick and easy dump recipe, especially one that is packed with flavor . . . as in this one that Mary Amess shared with us. The recipe called for adding about 1 ½ ounces of cooked bacon to the soup as it cooks – I just used it, along with sliced green onions and grated cheese as toppers.
Crock Pot Dump Potato Soup
1 (28 to 30 oz. bag frozen diced hash browns (the Potatoes O’Brien variety with onions and red and green peppers)
1 (32 oz.) box chicken broth
1 (10 oz.) can cream of chicken soup
1 (8 oz.) block (full-fat) cream cheese
Salt & pepper to taste
Toppers: cooked bacon, chopped / grated Cheddar cheese / sliced green onions
- Put potatoes in crock pot. Add chicken broth, cream of chicken soup, salt and pepper. (Original recipe adds 1 1/s oz. of cooked and chopped bacon at this point.)
- Cook on low for 8 hours or until potatoes are tender.
- An hour before serving, cut cream chees into small cubes and add to soup. (It takes awhile to melt so I’ll add it sooner next time.) Stir a few times to mix.
- Load with toppers for serving.
Ingredients are added to the crock pot and then the soup cooks low and slow all day.
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