Saturday, January 2, 2016

Baked Potato Soup

Serves 6
1 (32 oz) bag frozen hash browns
1 (32 oz) box chicken broth
1 (10 oz) can condensed cream of chicken soup
1 (8 oz) package cream cheese, softened
1 1/2 cups sharp cheddar cheese grated plus extra for garnish
3/4 cup crumbled bacon plus extra for garnish
1/2 teaspoon fresh rosemary minced
kosher salt and freshly ground pepper to taste.

Combine hash browns, cheddar cheese, chicken broth, cream of chicken soup, bacon bits and cream cheese in slow cooker.

Season with salt and pepper then use a spoon to break up cream cheese and mix together.

Place lid on slow cooker and cook on high for 3 hours stirring occasionally or until potatoes are tender.

Taste and adjust seasoning if necessary.  Garnish with rosemary, cheddar cheese and bacon bits.

I did not use rosemary and just used regular salt as was out of kosher.


Betsy said...

What a sweet little girl with her doll, just adorable!
Gonna try your recipe, a must as I love every ingredient you have in the recipe.
Nothing wrong with the large pictures, but if you want them smaller, just click on the picture when you bring them to your posting page and it will show sizes you want them to be, I always hit "extra large". It will resize.
Happy New Year

Snowey said...

That sweet little girl is getting so big !!

GratefulPrayerThankfulHeart said...

Precious little girl! And your potato soup sounds so rich and delicious! Perfect for a wintry day!