Parmesan-Crusted Chicken in Cream Sauce recipe at Kraftfoods.com
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Saturday, May 30, 2009
Friday, May 15, 2009
Crock Pot Baked Potato Soup
Makes 2 1/2 quarts
6 large potatoes, peeled and diced - I used Yukon, russet, & red potatoes
1 large onion, chopped
5 cups of chicken stock or use vegetable stock to make this soup vegetarian
1 (15-ounce) can evaporated milk
1/4 cup butter
salt
pepper
toppings - crumbled bacon, chunks of ham, cut up kielbasa, shredded cheddar cheese, corn niblets, petite peas, chopped scallions, and sour cream
extra chicken or vegetable stock to thin soup
Place potatoes, onions, and stock in a crock pot. Cook on low for 9 hours. After the cooking time, mash potatoes with a potato masher and add evaporated milk and butter. Stir to combine. Season with salt and pepper.
To serve, ladle soup into bowls and top as desired.
6 large potatoes, peeled and diced - I used Yukon, russet, & red potatoes
1 large onion, chopped
5 cups of chicken stock or use vegetable stock to make this soup vegetarian
1 (15-ounce) can evaporated milk
1/4 cup butter
salt
pepper
toppings - crumbled bacon, chunks of ham, cut up kielbasa, shredded cheddar cheese, corn niblets, petite peas, chopped scallions, and sour cream
extra chicken or vegetable stock to thin soup
Place potatoes, onions, and stock in a crock pot. Cook on low for 9 hours. After the cooking time, mash potatoes with a potato masher and add evaporated milk and butter. Stir to combine. Season with salt and pepper.
To serve, ladle soup into bowls and top as desired.
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