bettersfamilyrecipes.com

Crockpot Cheesy Baked Potato Soup
Print
Recipe type: Crockpot
Author: sugarpies from Half Hour Meals
Prep time: 30 mins
Cook time: 8 hours
Total time: 8 hours 30 mins
Serves: 6
Ingredients

32 oz. shredded hash brown potatoes
1/2 cup chopped yellow onion
1/2 cup chopped green onion, plus extra for topping
1/4 cup diced celery
1/4 cup diced carrots (optional)
32 oz. chicken broth
1 cup water
1 1/2 tsp. Kosher Salt
1 tsp. ground pepper
3 tbs. all-purpose flour
1 cup Heavy Cream
2 cups shredded sharp cheddar cheese (plus extra for topping)
1/4 cup crisp bacon bits, crumbled
1/4 cup chopped fresh chives
cracked pepper for topping (optional)
sour cream for topping (optional)

Instructions

In a 3-4 quart crock pot add water, broth, onion, green onion, carrot, salt, pepper, and potatoes.
Cook on low setting for 6-8 hours until potatoes are tender.
Add flour to heavy cream and stir until smooth.
Add cream mixture to crock pot and cook on high for 20-30 minutes or until mixture is thickened.
Add cheddar cheese and stir until melted.
Cook on low for 10-15 minutes then turn to “keep warm” setting.
When ready to serve, sprinkle crumbled bacon, fresh chive, optional cracked pepper, and a little green onion over each bowl of soup and serve warm.

Notes

This is a perfect winter recipe! It is a great time saver too. Thanks to sugarpies from Half Hour Meals for the recipe and picture.

Crockpot Chicken Stew
Serves 6

6 boneless skinless chicken breast halves (or use thighs, no skin)
2 large onions — thinly sliced
2 cups apple cider
1 14 ounce can chicken broth
1 package baby carrots — 16 oz
1/2 teaspoon rosemary — crumbled with your fingers
1 tablespoon flour
salt and pepper — to taste

In a crockpot, place carrots on the bottom first, then onions in a crockpot. Layer chicken on top, salt and pepper to taste and crush the rosemary over the top as well. Add cider and broth. Turn crockpot on low and cook for 8 hours.

When carrots are tender and all is cooked, drain cooking liquid into a sauce pan and simmer over medium heat till reduced. In a cup, add 1 tablespoon flour and 1/4 cup cold water and blend to make a paste, using a fork. Make sure there are no lumps, then add to simmering cooking juices, blending the entire time with the fork to incorporate flour mixture with the cooking juices. When sauce has thickened, serve over chicken.

Per Serving: 190 Calories; 2g Fat; 29g Protein; 13g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 208mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat.

SERVING SUGGESTIONS: Serve with brown rice and braised kale.