Easy Crock Pot Potato Soup

Evening guys!

Ah the loveliness that is the baked potato. Who doesn't love the baked concotion with the toppings of bacon bits, sour cream, and cheese? Your blog mistress is a huge fan (as I'm hoping you all are) so in the quest for a great baked potato recipe I stumbled across this little gem on Pinterest. If you guys aren't familiar with Pinterest then be fair warned. It's this great website where you pin things to board and pretty much spend all your time there because it is hella addiciting. Trust me. Okie, if you decide to check it out don't say I didn't warn you.

Anywho, back to tonight's recipe. It's for the potato lovers out there. We've got you covered. Here's

what you'll need:

Easy Crock Pot Potato Soup
Servings: 6 to 8

Ingredients:
*1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}
*3 14oz. cans of chicken broth
*1 can of cream of chicken soup
*1/2 cup onion, chopped
*1/4 tsp. ground pepper
*1 pkg. cream cheese {don’t use fat free.  It WON’T melt!!!}

Directions:
*In a crockpot, combine everything EXCEPT for the cream cheese.  Cook for 6-8 hours on low heat.  About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.  Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!

WW Points: *13 per serving


HOME.RUN. This was amazing! From the creamy texture to the bits of melted cream cheese. It is seriously worth making. Oh and it's super easy to make. If you're in the need for a recipe that'll feed an army and will basically cook itself then look no further.


Tid Bits:
*Use any baked potato toppings you like. Sour cream, cheese, green onions, bacon bits, etc...
*As mentioned above: don’t use fat free cream cheese.  It WON’T melt!!!



Ma's Spot: I love soups anytime, anyday, any kind really. Tonight's soup was no different. I loved it! It was like eating a big baked potato but it was soup. I really enjoyed the toppings you could put on it. That made a huge difference. I love how it's a one pot meal and in my sister's words it was so damn good. So put this in your recipe file, you won't be disappointed.





*SNACK CORNER:* It's time for snack corner! Where we take new snacks in the grocery store and break it down for you. We tell you which are hot and which are not. Let's get to this week's pick:

WW Points: *5 per muffin


Dinah: I have a LOT to say about tonight's snack. So we're trying out Betty Crocker, Cinnamon Toast Crunch Muffin Mix and let me tell you now this will not be a love letter. While I'm a fan of Mrs. Crocker and her many recipes this one should have never been invented. Now, I made these to the box directions and they ended up a disaster. The batter was way too thick and the box says it makes 12 cupcakes. Sure, it will...if they're the size of cookies. The crumble topping was hard to chew and they were stale tasting. These were more about flash than quality. Which is sad because I really wanted to like these. I'm a huge fan of the cereal and I love a good muffin. Skip these next time you head to the store and just look up a recipe for cinnamon toast crunch cupcakes.



Ma: Unlike my daughter I liked these muffins. I thought were a little on the dry side. So what I would do while they are still warm place a dab of butter on it. That should help with the dryness. I particularly love the crumbled topping. It was crunchy and delicious. Would I make these again? Yes! Two thumbs up for me.




That's all folks, we'll see you back here next Tuesday with Ma's next recipe and it's a good one. Don't miss it! Have a great week guys!



Spoons & Spatula's
`Dinah & Ma