This is an amazingly hearty complement to any meal, or make it the main entrée, with a side garden salad, any time of the year. I had some baked potatoes left over from a big family meal, so I came up with this recipe using some basic ingredients that I had on hand in the kitchen, and it turned out delicious! My family loved it, and I’m sure you will too! I’ve shared it here! Enjoy!
Ingredients:
- ½ stick of butter (melted in the pot)
- ½ cup diced onion (sautéed in the butter)
- 4 cubed russet baked potatoes (with skin is fine, I left it on)
- 1 cup heavy whipping cream
- 1 cup shredded cheese (any kind, I used some shredded triple cheddar, and some swiss)
- 1 cup milk
- 2 smashed russet baked potatoes (with skin is fine, I left it on)
- 2 cans of chicken (drained)
- 1 ½ tsp. garlic powder
- ½ tsp. onion powder
- 2 cans of mixed vegetables (drained)
- 2 cans of cream of celery soup
Salt and pepper to taste
Garnish:
- 8 slices of cooked crumbled bacon (I saved some from breakfast and used it for dinner)
- Shredded cheese (we used Kraft’s triple cheddar)
- Parsley (we used dried parsley flakes, but you can use fresh parsley if you have it)
- Finely ground black pepper
Alternate Ingredients:
I used cubed up ham and gouda cheese in the crockpot for another version, instead of the cans of chicken and shredded cheddar, and it was just as delicious! But keep the crockpot on lowest setting so the creamy, cheesy soup won’t brown around the sides. Feel free to use your imagination for what you have handy. Enjoy!
Directions:
- Cube 4 baked potatoes (use potatoes that have already been baked, and cut them in bite-sized cubes, the skin is fine to leave on, but make sure it’s also cut in small bite-sized pieces)
- Smash with the heal of your hand on a cutting board the other 2 potatoes, you can keep the skin on, but make sure you cut or tear it into bite-sized pieces.
- melt butter in pot on low heat
- Sauté onion in butter on low heat
- add milk/heavy cream/ and cheese to pot on low heat
- stir slowly on low heat until cheese is melted and soup is creamy
- do not bring to a boil, keep heat at lowest setting
- add cubed potatoes to pot (for texture) and smashed potatoes (for thickening the soup), stir and mix well
- add 2 cans of drained vegetables to pot, stir and mix well
- add 2 cans of cream of celery soup to pot, stir and mix well
- add 2 cans of chicken, stir and mix well
- add garlic, salt and pepper to taste
- cook on low until all ingredients are blended well and creamy, stirring often so as not to stick, 20 minutes is about enough time.
- serve into individual soup bowls
- garnish with crumbled bacon and shredded cheese, black pepper and parsley.
- Makes about 12 servings.
- Refrigerate left overs, as it’s just as good warmed up later.
Enjoy as is, or add to your meal, a green side salad, and or grilled or toasted sandwich!
