Fall Recipe – My Take on Loaded Baked Potato Soup

I love to cook for our LifeGroup at Life.church.  This is a recipe that I made recently that the guys loved and the ladies wanted.  So I wrote it out.  I even gathered pictures of the products I used because my friends are self-described “cooking challenged”.  LOL 

Martha’s Loaded Baked Potato Soup    

2 tbsp butter

½ cup chopped onion

1 box (32 oz) regular chicken stock

1 bag (28 oz) frozen O’Brien Hash Browns

2 cups sour cream

2 cups shredded cheddar cheese

1 tsp salt

¼ tsp pepper

4-5 dashes of Tabasco (left out for Stephanie)

1 cup crumbled bacon

1 4 oz package of instant mashed potatoes to thicken

Heat crockpot on high. Melt butter and  add onions.  Cook til translucent.  Add entire box of Chicken stock and bag of hash browns.  Put lid on and cook on high for 1 hour. 

Add  rest of ingredients except instant mashed potatoes.  Let heat on high and stir thoroughly for at least 30 min.  If not eating right away, turn down to warm. 

Just before serving add instant mashed potatoes.  Add ½ cup water if need be to thin just a bit. 

 

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