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.

CIJ Day2

Instant Ranch Potato Soup

4 cups potato flakes
2 cups nonfat milk powder
1/4 cup chicken bouillon granules
1 package (o.4 ounce) ranch-style salad dressing mix
1 teaspoon garlic powder
1/2 teaspoon ground black pepper

Combine all ingredients in a large bowl; stir until well blended. Store in an airtight container.  Give with serving instructions.

Yield 6 1/4 cups of mix

To serve: Place 1/2 cup soup mix in a soup bowl or mug.  Add 1 cup boiling water and stir until smooth.  Let soup stand 1 to 2 minutes to thicken slightly.

Creamy Potato Soup Mix

I received this mix and recipe one year with a bowl set. 

3 1/2 cups instant potato flakes
3 cups powdered milk
1/4 cup chicken bouillon granules
.9 oz.  pkg. vegetable soup mix
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon black pepper
Combine all ingredients.  Store in an airtight container until ready to give.  Attach instructions.  Makes about 6 3/4 cups soup mix.

Instructions: Place one cup soup mix in a 2 1/2 cup mug or bowl and stir in 2 cups boiling water. (if using an 8 oz. mug, use 1/2 cup soup mix and stir in one cup boiling water.)  Stir until thickened about 2 or 3 minutes.  Makes one serving.

Add in small amount of ham if desired.

Buffalo Chicken Soup

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6 cups of milk
3- 10 3/4 oz cans of cream of chicken soup
3 cups cooked chicken shredded
1 cup sour cream
1/2 to 3/4 cup hot pepper sauce, to taste
2 tablespoons ranch dressing mix
shredded cheese optional

Combine all ingredients in a 5 quart slow cooker, stir well. Cover and cook on low setting for 4-5 hours. If desired, garnish individual servings with cheese. Serves 12-16.