6 Feb 2012, 9:12am
Of Food and Love recipes:
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  • Of Food And Love: Baked Potato Soup

    Noodles.  Potatoes.  Starch.  Yeah, I’m pretty sure if someone opened up a bag of starch my family would dive in it — face first.

    A couple years ago I made a baked potato soup and brought it to a friend’s house.  It was horrible.  Really, it was.  Drat the person who posted it on whatever website, double drat me for being a sucker and making it.  The sour cream should have been my first clue that it wasn’t going to taste right.  Someone actually thought that pouring sour cream in like it was cream of mushroom or something was a good idea.  Well, it wasn’t.  So, for almost two years I x-ed that soup off my list, until recently.

    Not pictured, but definitely super important is the ingredient that sets this soup apart.  Cream of Chicken!

    Yeah, I’ve made it without the cream of chicken and it was delicious but not fantastic.  (that was simply because I forgot to put it in…erg.)
    But after 8 hours in the crockpot, oh, did I mention this is a another fabulous crockpot recipe?  Eight hours makes almost anything taste divine.

    You can omit the bacon, but we love it.  There is a little trick I use to create my bacon bits.  While my bacon is still mostly frozen I thinly slice it, put it in the pan and fry it.  No need to put in whole pieces of bacon and then crumble it…greasy mess, eliminated.

    Baked Potato Soup :: recipe courtesy of Tasty Kitchen

    • 8 cups Potatoes, Chunked
    • 1 whole Small Onion, Diced
    • 3 cans Chicken Stock (14-15 Ounce Size)
    • 1 can Cream Of Chicken Soup (10 Ounce Can)
    • 8 ounces, weight Cream Cheese, Cubed
    • Salt And Pepper, to taste
    • ½ pounds Bacon, cooked and crumbled
    • Optional Garnishes: Shredded Cheese, Sour Cream, Diced Chives

    Preparation Instructions

    Combine potatoes, onion, broth (2 of the 3 cans), and cream of chicken soup in crockpot. Cover and cook on low 8-10 hours or until potatoes are tender.

    Then add cream cheese, salt and pepper and blend.

    At this stage, if the soup is too thick, this is where the third can of stock comes in. Add it to the soup to get the consistency you prefer, and heat. Taste and season more if needed.

    Top with bacon, cheese, chives and sour cream before serving. ( I put the bacon in the soup and stir it around so it’s evenly dispersed)

     

    7 Feb 2012, 11:17am
    by Carissa Jackson

    reply

    My recipe is NOT even this healthy. eeeek. But every now and then (especially on a cold day), I’ll treat us to this delight.

    Ingredients
    2 tablespoons butter
    1 cup diced onion
    2 1/2 cups peeled and diced potatoes
    3 cups chicken broth
    1 cup heavy cream
    1 3/4 cups shredded sharp Cheddar cheese
    1/4 teaspoon dried dill weed
    1/4 teaspoon ground black pepper
    1/4 teaspoon salt
    1/8 teaspoon ground cayenne pepper

    Directions
    1.In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
    2. Lightly smash potatoes in pot; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.

    7 Feb 2012, 1:12pm
    by Mommy Hobbies

    reply

    Ooh! Yummy. The dill weed sounds great. Yeah, I’m pretty sure my whole 8oz of cream cheese is comparable to the cup of heavy cream!! hah

    7 Feb 2012, 6:27pm
    by Carissa Jackson

    reply

    Confession! I add DOUBLE+ heavy cream! eeeeek! Don’t tell anyone. haha.

    [...] makes yummy stuff like this baked potato soup. Misha, please move back to California so you can feed [...]

     

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