I'm not the cook in the Hannigan household; that's no secret. Lately, though, I've been itching to get in the kitchen, and not just to raid the pantry and eat peanut butter out of the jar. I don't know if it's my maternal instincts kicking in, but I've been pinning lots of dinner ideas on
Pinterest.
At the top of my "to eat" list was this loaded baked potato soup made in the crockpot. With my Tuesday night classes, dinner is a bit of a balancing act. Sometimes Scott will eat then make something for me when I get home, sometimes he'll wait, and sometimes it's a "grab whatever you can out of the fridge and make due" kind of night. I decided that this soup would be a good Tuesday night dish because Scott could eat it when he got home, I could eat it later, and it would still be warm and ready either way. Plus we have leftovers for Wednesday night before church.
Plus it incorporated my favorite kitchen tool: the crockpot. I love the crockpot. You dump all the ingredients inside that morning, turn it on and go. It's like fairies are making your dinner while you're at work.
This soup is perfect for those who are fans of O'Charley's version. We topped ours with cheese, ham (we didn't have bacon bits), and sour cream. I ate two bowls without shame. I knew I'd done well when Scott said, "Wow, honey, this is really good." It's a keeper!
Here's the recipe if you're interested!
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 (This can't be fat free. It won't melt.)
Combine everything except the cream cheese in the pot. Cook for 6-8 hours on low heat (I did 10 because of timing, and it was just as good). An hour before you're ready to serve, add the cream cheese and maintain heat until completely melted. Serve with whatever baked potato fixings you'd like.
(
Recipe source here.)