I’m not much good at following recipes as they’re written. (I don’t even like to color within the lines with the grandkids.) So when I see a recipe online that sounds promising, I immediately begin to “doctor it up” as my Mom used to say.
The recipe online said to cook this soup on LOW for SEVEN HOURS! Since the only raw things are the hash browns and the green onions, I cooked on LOW for about four hours and then turned to WARM. (And that was PLENTY of cooking time!)
I also suggest stirring several times if you’re in the kitchen…and if I was leaving for work in the morning, I think I would try setting it only to WARM until I got home. Then I would put it on HIGH for 30 minutes or so and stir in the cream cheese. remember…recipes are only guidelines. Play with it until it’s right for you and your family.
I am looking for ways to use up things in our cupboards and our freezer before our big exodus to the Sunshine State…so this is MY version of…
CROCK POT POTATO SOUP (With Both Ham and Bacon!)
1 30 oz. bag of frozen hash browns
1 pkg real bacon bits, divided…Save some for garnish (I use Aldi brand)
1 can cream of chicken soup
1 32 oz. box of chicken broth (I use Aldi brand Fit & Active Reduced Sodium)
8 green onions, diced (both white and green parts)
leftover ham steak, cubed (if you have some)
8 oz. regular cream cheese, softened and diced
dried parsley..add while cooking
fresh parsley, chopped and added right before serving
salt and pepper to taste
And Aldi Tuscan Garden REAL Bacon Bits…
I had left over ham steak…so I diced it and added it about halfway through cooking time…You could add it ANY time.
Right before serving, I stirred a BIG handful of chopped fresh parsley into the slow cooker. And I topped the finished soup with some more bacon bits and shredded cheese…
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