Crock Pot - Loaded Baked Potato Soup

Awhile back a friend of min shared a recipe on facebook called Crock Pot - Loaded Baked Potato Soup. I'm always looking for new recipes to try especially for the crock pot so I thought this would be interesting.  

Last night it was chilly and dinner that had been planned didn't happen. Long boring story. So we decided to try this. We didn't have 7-8 hours to do it properly in a crock pot. So we did it on a stove. It was sooo good and such a hit that my dc devoured it. There was none left over for lunch today let alone for me to take pictures of last night.

Here's the recipe as it was shared with me through IM.

Grandma's Recipes

September 23 ·

Crock Pot - Loaded Baked Potato Soup
Great Fall recipe!!
1 30oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
1 can of cream of chicken soup (10 oz)
1 pkg. cream cheese (8 oz, not fat free)
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste
Directions:
Put the hash browns in the crock pot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper.
Cook on low for 7-8 hours or until potatoes are tender.
An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.
Once the cream cheese is completely mixed in, it's ready to serve.
Top with cheddar cheese and some additional bacon bits.
Enjoy!

Carrot-Potato Toss

1 cup diced carrots blanched

3 oz pared cooked all purpose potato, diced

½ cup frozen peas, blanched

2 T chopped dill pickle

1 T minced onion

¼ cup plain low fat yogurt

1 hard cooked egg, sliced

1 T reduced calorie mayonnaise

2 t cottage cheese

1 t cider vinegar

1 t Dijon-style mustard

¼ t white pepper

In medium bowl combine carrots, potato, peas, pickle, and onion toss to combine and set aside. In blender container combine remaining ingredients and process at high speed until smooth, scraping down sides of container as necessary; pour over vegetable mixture and toss to coat. Serve immediately or cover with plastic wrap and refrigerate until ready to serve.

Make 2 servings

Per serving 184 calories 9 g protein 6 g fat 25 carbohydrate 104 mg calcium, 409 mg sodium, 142 mg cholesterol; 3 g dietary fiber

Broccoli Potato and Cheese Soup

2 t each olive oil and margarine

1 c chopped onion

1 small garlic clove

1 quart water

4 cups chopped broccoli florets and spears

¾ lb pared all purpose potatoes, cut into chunks.

3 packets instant chicken broth and seasoning mix

2 oz Gorgonzola or blue cheese crumbled

1/8 t white pepper

In 3-quart saucepan combine oil and margarine and heat until margarine is melted; add onions and garlic and saute until onions are translucent 1 to 2 minutes. Add water, broccoli, potatoes and broth mix; stir to combine and bring mixture to a full boil. Reduce heat and let simmer until potatoes are tender, about 15 minutes. Remove from heat and let cool slightly.

Pour 2 cups broccoli mixture into blender container and process until smooth. Transfer to 2 quart bowl and repeat procedure with remaining broccoli mixture; return to saucepan. Stir cheese and pepper into soup and cook, stirring occasionally, over low heat, until soup is heated and cheese is melted, 4 to 5 min.

Makes about 4 servings of about 1¼ cups each

Per serving 199 calories, 9 g protein, 9 g fat, 24 g carbohydrate; 135 mg calcium; 992 mg sodium, 11 mg cholesterol, 3 g dietary fiber

Crunchy Onion Potato Bake

2½ cups milk
1½ cups water
¼ cup butter
1 box home style creamy butter or roasted garlic mashed potatoes
1 can (15.25 oz) whole kernel corn, drained
1 cup shredded Cheddar cheese
1 can french fried onions

Heat oven to 375°F
Spray 13x9 glass baking dish with cooking spray.
In 3 quart saucepan heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in corn.
Spoon half of potato mixture into dish. Sprinkle with ½ each of cheese and onions. Top with remaining potatoes sprinkle with remaining cheese and onions.
Bake 10 to 15 minutes or until cheese is melted and onions are golden.

High Altitude: Bake 15 to 20 minutes.

Peanut Butter Potato Candy

1 small potato
1 package powdered sugar
1 teaspoon vanilla
Peanut Butter

Boil small potato until soft in unsalted water. Remove skin and mash with a fork. Add vanilla. Mix in powdered sugar small amounts at a time. Continue adding sugar until the dough is firm. Roll on powdered board to 1/8" thickness. Spread thin layer of peanut butter. Roll up like a jelly roll. Thinly Slice.

Chocolate Coconut Potato Candy II

4 cups coconut
¾ cup cooked, cold mashed potatoes
1 pound powdered sugar
6 oz chocolate chips
small piece of paraffin

Variation add finely chopped almonds to the mix

Mix the first three ingredients together. Next shape the mix into balls about the size of an unshelled walnut. Let the walnut size balls dry on wax paper. In a double boiler melt chips and a little bit of paraffin on low heat. Dip dry balls into chocolate.

These have been described as being close to Mounds candy bars and as being close to Almond Joy if you add in some finely chopped almonds to the mix before dipping in the chocolate.

Chocolate Coconut Potato Candy

1/3 cup mashed potatoes
1 1/3 cups powdered sugar
1 teaspoon vanilla
2 cups flaked coconut
Chocolate (German or Semi-Sweet works well)

Mix ingredients thoroughly. Shape into desired size balls. Place in refrigerator until very cold. Roll candy in melted chocolate.