Crockpot Potato Soup - The Redo

We liked the Crockpot Potato Soup I made a few weeks ago, but we had some ideas for making it better - mostly, add more bacon. :)

8 cups peeled and cubed potatoes
6-8 cups water
6 teaspoons Jamison soup stock
2 cans cream of chicken soup
2 teaspoon coarse ground black pepper
2 tablespoon onion powder
8 oz reduced fat cream of cheese, softened
1 pound bacon, crumbled
Shredded sharp cheddar
Green onion

Combine the first 6 ingredients and cook on low for 6-8 hours or high for 4 hours.  In the last hour, take out 2 cups of the liquid from the soup and whisk the cream cheese into it.   Add back into the soup. Just before serving, add about 2/3 of the bacon.  Use the rest for topping.  Serve with cheddar cheese and green onion.  

I made this in our larger crock pot and served 4, with enough leftover for David and I for lunch.  Could easily be cut in half.

Winter Dinner Ideas

Soups:
Chili
Turkey Chili
Chicken Taco Soup
Ham and Potato Soup
Potato Soup
Hearty Hamburger Soup
Buffalo Chicken Soup
Chicken Noodle Soup

Beef:
Beef and bean burritos
Spaghetti
Meatballs and stroganoff noodles
Sloppy Joes
Soft tacos or taco salad
Cheesesteak Pizza
Tri-tip roast
Tater Tot Casserole

Chicken:
Jambalaya
Crockpot Chicken and Dumplings
Cheesy Chicken Pie
Chicken Enchiladas
Mexican Chicken Casserole
Chicken Squares

Pork/Sausage:
Ham and beans
Red beans and Rice
Chili Dogs
Breakfast casserole
Panini and soup
Stromboli and soup
Silver Dollar Skillet

Weekly Menu

Saturday lunch:  Potato soup

Saturday supper:  Pizza

Sunday lunch:  Cedars

Sunday supper:  Soup and grilled cheese

Monday:  Chili dogs, fries, carrots

Tuesday: Beef and bean burritos and Spanish rice 

Wednesday:  Volcano Nachos

Thursday: Breakfast casserole and fruit 

Friday:  Pizza

Buffalo Chicken Soup

I found this recipe on Pinterest, then made a few changes to fit our tastes.

1.5 pounds boneless skinless chicken breast

2 cans Great Northern Beans

Half bag frozen corn

1 can diced tomatoes with garlic and onion

3 cups water

½ cup Otts Wing Sauce

1 package Ranch dressing mix

8 oz cream cheese

Spray crockpot with cooking spray and add all ingredients.  After 8 hours on low, take chicken out to shred then return to crockpot.

Weekly Menu

Friday:  Pizza
Saturday lunch:  Out with Mom
Saturday supper: Breakfast casserole
Sunday lunch:  Sandwiches, Pringles, peaches
Sunday supper:  Buffalo chicken chili
Monday:  Brats, onion rings, carrots
Tuesday: Sarah and David in town
Wednesday:  Buffalo chicken, broccoli, mac and cheese
Thanksgiving Day: Take cornbread dressing
Thursday supper: Leftovers
Friday:  Pizza

Weekly Menu

Saturday lunch:  Leftovers
Saturday dinner:  Dinner with Christina
Sunday lunch:  Out
Sunday dinner:  Jambalaya with cornbread
Monday:  Chili
Tuesday:  Chicken noodle soup, biscuits
Wednesday:  Chili dogs, fries, carrots
Thursday:  Spaghetti, salad, bread

Crockpot Potato Soup

We tried a new potato soup last night.  I wasn't sure how well it might be received, since it has bacon for flavor and garnish, but isn't a really meaty soup.  I was pleasantly surprised though!  We both really liked it.  I found the recipe here, but made just a few changes and don't want to forget what I did.

Bag of frozen hashbrowns - cubed, not shredded
4 cups water
4 teaspoons Jamison soup stock
1 can cream of chicken soup
1 teaspoon coarse ground black pepper
1 tablespoon onion powder
8 oz reduced fat cream of cheese
1 tablespoon bacon grease
Bacon, crumbled
Shredded sharp cheddar
Green onion

Combine the first 6 ingredients and cook on low for 5 hours.  Add cream cheese and bacon grease and continue to cook for another 30 minutes.  Serve with bacon, cheddar cheese, and green onion.

I already had a bag of hashbrowns, but we thought it would also be good with fresh potatoes if you'd like larger chunks of potato.

Cinnamon Applesauce Ornaments

1 cup cinnamon (Aldi - 99 cents)
3/4 cup applesauce (Aldi - $1.39/jar - will make 2+ batches)

After mixing with a spoon or fork, you may need to mix with your hands to incorporate all the cinnamon.  Work with about a 1/3 of the dough at a time, rolling it out between 2 pieces of plastic wrap.  Cut with cookie cutters.  If you want a hole to create an ornament, use a straw before baking or drying.  I made these to add to pine cones, dried oranges, and dried pomegranates in bowls, but will be making more for a small tree.  For those, I'm going to poke a loop of wire into the top for hanging.   Bake at 200 for 1-2 hours, or let dry on on racks for 4 days.  I like mine plain, but you could paint them once they're dry.

You can store these in a plastic bag or tin for use next year.  My mom has a set of gingerbread men that she made 20 years ago, so they'll last a long time!

Weekly Menu

Saturday lunch:  Sandwiches, Pringles, peaches
Saturday supper:  Crockpot Chicken and Sausage Jambalaya with cornbread
Sunday lunch:  Leftovers or Sandwiches
Sunday supper:  Crockpot Loaded Potato Soup
Monday: Chinese
Tuesday:  Spaghetti, salad, garlic bread
Wednesday:  Meatballs and Stroganoff Noodles
Thursday:  Hearty Hamburger Soup
Friday:  Pizza

Weekly Menu

Saturday lunch:  Leftovers
Saturday supper:  Out
Sunday brunch:  Shoney's
Sunday supper:  Vienie Vagon for Ian's birthday
Monday: Hot ham and cheese and tomato soup
Tuesday:  Cheesy Chicken Pot Pie
Wednesday:  Sloppy Joes, onion rings, peaches
Thursday:  Spaghetti, salad, garlic bread