Welcome to Monday! As we enter the month of March, most of us are tired of the weather! We had a little “ice event” over the weekend. I was thinking how I and my body are truly done with the cold but then I reminded myself I feel blessed to live in a state with changing seasons! I pray you are warm and cozy where you are! Spring is fast approaching!
Today I am sharing a recipe I have had for several years! Years ago I hosted a Soup Party! It was a lot of fun, each person brought a batch of soup in a pot or slow cooker. I had the recipes emailed to me prior and I put together a recipe booklet for everyone. I provided bread, drinks and a soup. Everyone enjoyed the idea and the delicious soups! One person even made corn muffins that were delicious! My dear friend Beth brought this recipe! Beth and I have been friends 18 years! We have shared many, many recipes and lots of kitchen fun together!
I adapted the recipe a little but will also give you the original recipe by telling you what I changed or omitted. I served this with hot bacon right out of the oven and cheese sprinkled on top (as the recipe says, you can also put green onions on top), so, so good! ENJOY!
Thank you Beth for sharing!
Debbi K.
Slow Cooker Baked Potato Soup
1/2 onion chopped (recipe calls for 1/2 cup frozen onions)
32 oz. chicken broth, I use Kitchen Basics
1 cup water
30 oz bag frozen cubed hash browns
I added 3 carrots, peeled and chopped
salt and pepper
Place all ingredients in the slow cooker and cook on high for 3 to 4 hours. Once done, place half of the mixture in a blender and blend until smooth. Add back in to the soup. BE CAREFUL when blending hot liquids, only do a little at a time so it doesn’t come out of the top!
Original Recipe calls for you to cook on low 6 to 8 hours then add in 1 cup of milk that has been mixed with 3TBSP flour and mix well into the soup, turn up to high heat and cook 30 more minutes until soup thickens.
Thanks for reminding me about this delicious soup Deb! I think I will make it this weekend!