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Perfect Loaded Potato Soup in the Crock-Pot

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Loaded Baked Potato Soup in the Crock-Pot

Gluten Free Loaded Baked Potato Soup in the Crock-Pot

I’m not just a fan of Autumn and Winter, I’m competently and utterly in love with them.  They have so much going for them – crisp weather, Halloween, Thanksgiving, Christmas,  It’s a Wonderful Life, Linus in the Pumpkin Patch, Christmas music, Rudolph the Red-Nosed Reindeer and his wonderful adventure, college basketball….

As a foodie, one of my favorite things about this time of year is soup, glorious soup. I love to make soup… I love to smell soup… I love to talk soup… I love to eat soup… I love to see soup.

You get the picture, so to speak.

I would say that another favorite thing about Autumn and Winter is using my crock-pot, but let’s be real, I use my crock-pot year round. Not only am I convinced that slowly cooked food is the tastiest food, I’m kinda obsessed with the way the house smells while something delicious is happening in the crock-pot.

Suffice to say when these two great loves (slow-cooking and soup) combine, I’m a giddy fool.

Toppings for Loaded Potato Soup

Toppings for Loaded Baked Potato Soup

One of my favorite soups to make is loaded baked potato soup.  I seldom make it the same way twice. I have always used real, peeled potatoes in the past, but when I made it a few weeks ago, I wanted to try out frozen hash browns.  I remembered seeing a Paula Deen recipe years ago that called for hash browns in a potato soup recipe and decided that I trusted her food judgement enough to give it a try.

Delicious!

Using hash browns seemed to make each spoonful filled with the perfect amount of soup ingredients. You didn’t just get a big old hunk of potato each time – not that there’s anything wrong with big old hunks of potatoes.

Betty Crocker GF Biscuit Mix Biscuits with Cheddar and Garlic Powder

Gluten Free Bisquick Biscuits with Dried Parsley, Cheddar, and Garlic Powder

{Recipe Below…}


Notes:

  • When it came time to serve the soup, I created a “soup bar” with chopped green onions, freshly cooked, chopped bacon, cheddar cheese, and sour cream.
  • I served my soup with Betty Crocker’s Gluten Free Bisquick Biscuits (recipe on the back of the box). After arranging them on the cookie sheet, I topped them with a little cheddar and garlic powder. They turned out delicious and were perfect with the soup.
  • If eating gluten free isn’t a concern, feel free to use any brand of Cream of Mushroom soup.

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Perfect Loaded Potato Soup in the Crock-Pot

Loaded Baked Potato Soup in the Crock-Pot

Ingredients

  • 2 bags frozen "Southern Style" Hash-Browns (tiny cubes rather than shreds)
  • 1 cup chopped onion
  • Freshly ground black pepper
  • 4 cans of chicken broth (14.5 oz each)
  • 1 can Progresso Gluten Free Cream of Mushroom Soup
  • 2 package Cream Cheese (softened)
  • Cooked, Crumbled Bacon
  • Chopped Green Onions (Green and White Parts)
  • Shredded Cheddar Cheese

Instructions

  1. Combine frozen potatoes, chopped onion, pepper, broth, and Cream of Mushroom Soup in your crock-pot.
  2. Mix well and cook on low 6-8 hours.
  3. Add the cream cheese and continue to cook for 30 minutes.
  4. Stir well until soup is smooth.
  5. Spoon into bowls and add shredded cheese to the top if desired.
  6. Serve and enjoy!


Saucy Swiss Steak in a Slow Cooker

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The 150 Best Slow Cooker Recipes Cookbook

Talk about a cookbook living up to its name. The 150 Best Slow Cooker Recipes is as appropriately named as the Big Dipper.

Make no mistake about it, whether you call them crock pots or slow cookers, I know my way around them. I love food that has cooked for hours. For one thing, the flavors all blend in a magical sort of way, each bringing out the best in all the rest. For another thing, I work from home and kind of get off on the aroma that fills the house. When they asked me if I’d like a copy of this cookbook to review for the food blog, it was all I could do not to reply in ALL CAPS… YESSS!!! I tried to keep it classy.

So I pitched a tent next to my mailbox and awaited its arrival. I said “classy,” but I never promised to be patient.

The first recipe I tried was the Saucy Swiss Steak. Amazing, amazing, amazing. Most of the time, aromas from the kitchen make it into the dining room, the living room, the den, and (if they’re really on their game) down the front hall and into the two front bedrooms. However, as the Saucy Swiss Steak cooked for 8 glorious hours, the aroma filled not only the front of the house, it made it’s Heavenly way back to the back of the house – into the master bed room and even into our walk in closet! The recipe could have cooked on high for 4 but I don’t like to rush great things. I prefer to… draw… them…. out…)

From the back cover of The 150 Best Slow Cooker Recipes: Enjoy old standards and new classics in this completely revised and updated edition. While 100 of the original and your favorite recipes remain, many have been refreshed to emphasize healthy eating, and 75 new recipes (including 25 bonus recipes!) have been substituted to reflect today’s contemporary tastes. Consequently, the number of fish, seafood and vegetarian/vegan recipes has been expanded and there is more emphasis on whole-grain options. It’s all here: from great family food to more sophisticated recipes for entertaining, not to mention luscious desserts.

The author of The 150 Best Slow Cooker Recipes is Judith Finlayson, a food writer, journalist, and bestselling author. Her slow cooker books have sold over 750,000 copies!

Saucy Swiss Steak

2 TBSP oil, divided
2 lbs round steak or “simmering steak”
2 medium onions, finely chopped
1 small carrot, thinly sliced, about 1/4 cup
1 small stalk celery, thinly sliced, about 1/4 cup
1/2 tsp salt
1/2 tsp cracked black peppercorns
1 bay leaf
2 TBSP all purpose flour
1 can (28 oz) diced tomatoes, drained and 1/2 cup juice preserved
1 TBSP Worcestershire Sauce

  1. In a skillet, heat 1 TBSP of the oil over medium-high heat.  Add steak, in pieces, if necessary, and brown on both sides.  Transfer to slow cooker stoneware.
  2. Reduce heat to medium and add remaining TBSP of oil to pan.  Add onions, carrot, and celery to pan and cook, stirring, until softened, about 5 minutes.  Stir in salt, peppercorns, and bay leaf.  Sprinkle flour over vegetables and cook, stirring for 1 minute. Add tomatoes and reserved juice.  Bring to a boil, stirring, until slightly thickened.
  3. Pour tomato mixture over steak and cook on Low for 8 hours or on High 4 hours, until meat is tender. Stir in Worcestershire sauce.  Discard bay leaf and serve.

Bay Leaves
If you’re unable to find fresh Bay Leaf in the produce section of your store, look in the spice aisle.  Bay leaves are a bit of an obsession – the add so much flavor to soups, stews, and countless other dishes. Just remember to always discard the leaf after it has fulfilled its duties.

For year round delicious slow cooker recipes (and aromas you’ll become addicted to!), order your copy of The 150 Best Slow Cooker Recipes today. I can’t say enough good things about this amazing cookbook.

Also on Amazon:

Slow Cooker
Hamilton Beach 6-Quart Slow cooker