Easy Slow Cooker Potato Soup Recipe

katypixels.com

EASY Slow Cooker POTATO SOUP RECIPE:
Ingredients:
1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2c chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
Garnish: minced green onion

Directions:

1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper.

2. Cover, and cook on low for 5 hours.

3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.

4. Garnish with green onion

Easy Slow Cooker Potato Soup

Camp Cooking in Colorado

Easy Slow Cooker Potato Soup
Ingredients:
1 30 oz. bag of frozen, shredded hash browns
3 14 oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 8 oz pkg. cream cheese
bacon, shredded cheddar cheese, green onion, sour cream for garnish

Directions:
Combine everything (except cream cheese) in your crockpot. Cook on low for 6-8 hours. About one hour before serving, add cream cheese to the crockpot and cook until thoroughly melted. Ladle soup into bowls and top with bacon, cheddar cheese, green onion and/or sour cream.

Vegetable Tian

Denice Duszynski

Vegetable Tian (thinly sliced veggies topped with cheese and then roasted)...

Ingredients:

1 Tbsp. olive oil
1 medium yellow onion
1 tsp. minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp. dried thyme
to taste salt & pepper
1 cup shredded Italian cheese

Directions:

STEP 1: Preheat the oven to 180 (400 degrees f) Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes).

STEP 2: While the onion and garlic are sautéing, thinly slice the rest of the vegetables.

STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown

THE BEST potato soup recipe ever

Tips From a Typical Mom

You can find Annette's very popular soup recipe by clicking the link above, which will take you to her blog, Tips From a Typical Mom. ;)

Sunflower-Potato Bread

Renee Risinger Ferguson

Sunflower-Potato Bread: 
1-1/4 Cups Warm Water; 
3 Tbs butter; 
1/2 cup Instant Potato flakes or buds (we use the canneries); 
1-1/2 tsp salt; 
1 cup whole wheat flour (I use White Wheat); 
3 Tbs sunflower seeds (use them raw-no salt);
2 cups Bread flour; 
3 Tbs brown sugar; 
2 tsps active dry yeast.

You put all the wet ingredients in first, then the dry. I switch the flours and use 2 cups wheat and 1 cup bread. Costco carries White Wheat.

I "cheat" and use the "dough" setting on our bread machine - EASIEST bread and rolls, EVER!  
Giant Book of Bread Machine Recipes is my Go-To for all my recipes - hasn't failed me yet!

Sausage Potato Casserole

Kitchen to Kitchen

behold, an oven pan laden with delicious food (a LOT of it) that is cost-effective, EASY EASY EASY, and delicious. when i say “easy” here, i don’t mean “for the beginner cook” easy. i mean any blithering idiot can make this.


this recipe will serve 3-4 adults, or one bachelor again and again.


1 package (at least 1 lb) of your favorite sausage links (Johnsonville, generic smoked sausage, whatever you like. i used polish sausages, 4 to a pack)

4-5 decent-sized potatoes (i prefer Yukon gold or red bliss)

1 small jar banana peppers

1-2 bell peppers, sliced

1 large onion, sliced

3 tbsp olive oil (yes, it has to be OLIVE oil)

salt & pepper

*optional — 2 tsp dried rosemary (bachelors, ignore this. your salt and pepper will be fine. i know that asking you to procure olive oil was already a stretch.)
*optional — 3 tbsp creole seasoning

make it:

spray a large baking pan w/ nonstick spray (make sure there is at least a small “lip” that provides a “side” to the pan, don’t use a flat baking sheet.

slice sausages into thin rounds, about 1/5″ thick. if you know how to slice using a “bias” cut, do that. if not, don’t worry about it.

cut potatoes into 1/2″ chunks

slice onion and pepper into strips

place all ingredients on baking sheet and drizzle oil over. use your hands to toss everything together in the oil, making sure everything feels coated.

add salt & pepper and spices (if using)

top w/ sliced banana peppers

bake at 400 for about 30-35 min, until potatoes are tender

New Way to Serve Potatoes

Mary Hendrickson

New way to serve potatoes, love it!!

Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden.

Yes we still need carbs in our diet even when we are trying to lose weight so this is a great way to stick with portion control!!!

Also remember there are varying sizes in muffin pans so you can choose the serving size!! Using mini muffin tins you can turn this into a healthy alternative to chips or wedges too. You still get the soft potato centre with the crunch on the outside without all the fat!!!!

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Loaded Potato and Chicken Casserole

Carl Barbaro

Loaded Potato and Chicken Casserole
2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce

Topping:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.