7 Recipes You Didn’t Think You Could Make In Your Crock Pot
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7 Easy Crockpot Recipes, #4
I remember the very first time I tried cheddar bacon soup, and this recipe reminds me of that delicious meal. The best part is that you can throw everything together and come back to a great smelling home in the evening.
Recipes that come from friends are some of my favorites because I know they are tried and true and are totally worth a shot. Especially if these recipes come from my mom or grandma’s cookbook.
Do you like family recipes?
one small onion, finely diced
celery (2 stalks), diced
2 lbs. Microwave Ready Three Cheese Little Potatoes
1 lb. bacon, cooked and crumbled
1 (32 oz.) container Swanson chicken broth
4 tbsp. Gold Medal all-purpose flour
1 (1 oz.) packet Hidden Valley ranch dressing mix
2 cups Land O’ Lakes half and half
1 cup Daisy sour cream
salt & pepper, to taste
2 cups shredded Kraft cheddar cheese, for topping
1 lb. bacon, cooked & crumbled, for topping
1/2 cup green onion, sliced, for topping
Dice onion and celery. Remove creamer potatoes from the microwave package (setting aside the cheese packets for later) and slice them in half (or in quarters for the larger potatoes.)
Add celery, onions, Little Potatoes and chicken broth into a 6 quart slow cooker.
Cover crockpot and cook on low for 4-6 hours.
Once potatoes are fork tender, mash about half of the potatoes. You’ll want to leave some chunky potato bits.
In a large bowl, whisk together flour, ranch dressing mix and the contents of both cheese packets.
Stir in sour cream and half and half.
Finally, pour ranch mixture into the slow cooker. Stir well. Cover and heat for an additional 30 minutes.
As potato soup finishes cooking, cook and crumble the bacon; shred the cheddar cheese and slice the green onions.
Place all the toppings into separate bowls so everyone can serve themselves.
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Quick Tip: Chop up some chicken and throw in this soup for some protein and a heartier meal.