EASIEST Crock Pot Potato Soup

  This is coming to you just in time for the busy holiday season!  When I say this is EASY, I mean it!  It's wonderful and good to have on busy and / or cold nights.  All you have to do is pour it all in the crock pot and stir a few times.  I'm sorry, I didn't get to take a picture.

Crock Pot Potato Soup

 

1 can Cream of Chicken soup

2 cups shredded cheddar

1 bag of frozen diced potatoes

1  8oz block of cream cheese, cubed

1 qt. chicken broth

1 pkg. real bacon bits

1 pkg. of ranch dressing, powdered

Cook all day in the crock pot and stir every few hours.  Cook for 2 hours on high, 6 hours on low.

 

It's Been a Rough Week

 I had to return to week Monday.  Thank goodness I had leftovers in the refrigerator.  Thursday night I came home and was exhausted.  Hubby looked at me and said, "I don't think you need to cook dinner."  I was so tired, my entire body was hurting.  I went upstairs and soaked in the bath tub with Epsom salts and essential oils (Lavender, Bergamot, and Grapefruit).  I felt so much better afterwards.  Hubby even rubbed my feet with Deep Blue.  (I think I'll keep him.)  I came home Friday much better than I did Thursday.  I felt so much better, I actually cooked dinner!  I had some left over ham in the refrigerator and decided to use it to make soup.  It was really good.  I hope you like it as much as we did.  We had so much leftover, we'll be having it for dinner again Monday and I'll probably have it for lunch Tuesday.  :)

Ham and White Bean Soup

2 cups ham
1/4 cup butter
2 can White Northern beans 
1 can cream of celery soup
1 can cream of chicken soup
32 oz chicken broth
4 stalks of celery
1/2 package match stick carrots
1 medium onion
Pepper to taste

Place the butter in a pot.  I chopped up the carrots, celery, onion in my mini food processor and then added it in the pot with the butter and sauteed until soft.  Add in the cream soups and beans.  Don't drain the beans.  Add in the chicken broth and stir until it's smooth and creamy.  I put the ham in the food processor too and chopped it up.  I had bought a small  ham and used the leftovers in the soup.  Sprinkle in pepper to taste.  Simmer on low for about 45 minutes.

Seafood Bisque

I usually have a story to go along with the recipes I post.  Not today.  I found a recipe online and changed it .  Why did I change it?  I went to the store and couldn't find all the ingredients or they were super expensive.  Who knew crab meat would be $27 a can!  So this soup has no crab meat.  I substituted scallops instead.  Then when I got home, I thought I had a couple of things and didn't so I substituted.  Bottom line is the soup tasted great!  I had 2 bowls!

Seafood Bisque 

3 tablespoons butter

¼ cup chopped green onion

3 tablespoons all-purpose flour or Gluten free flour

2 1/2 cups milk

1/2 teaspoon black pepper

1 can diced tomatoes with juice

1 cup heavy whipping cream

8 -16 oz. frozen scallops (the small ones)

8 – 12 ounces small salad size frozen shrimp

2 tablespoons dry chicken bouillon

Melt the butter in a large saucepan over medium-low heat; add the chopped green onion. Sauté until tender.  Add in the flour until blended. Stir in the milk and continue cooking and stirring until thickened.  Add the pepper, tomatoes, and heavy cream.  Put the soup in a blender or food processor then return it to the saucepan.  Stir in the scallops and shrimp. Bring to a simmer and serve.

Some of you might like to add a spoonful of sour cream.