Wednesday, January 13, 2010


This is from my friend, Julie Grover, in Spokane. And this recipe has become my go-to meal for winter wonderfulness.

3 - 14 1/2 oz chicken broth
1 can Cream of Chicken soup
1 brick Cream Cheese cut up
Crumbled bacon (I use the kind that comes in a big bag from either Hormel or Kirkland (for you lucky ducks with a Costco) and it is already cooked and crumbled. I just add what looks good.
1/3 cup chopped onion (I use onion powdered because we don't like the way onions feel when you bite them but we like the taste.)
8 cps. potatoes, peeled and cubed (I fill my crockpot up - it nearly fits a 10 lb bag and I double everything else.)

Put it in the crockpot all day, on high. Stir it occasionally. It will look really bad - chunky yuck - that means it's not done, when it's all creamy, it is done.

We like it with my friend Elizabeth's Fast Rolls:

I just took the sticky note she wrote the directions on and stuck it on the cupboard next to my mixer. You don't want to know how many times a week we make these!

And I love that I see my dear friend's handwriting!

It reminds me of when we were missionaries and she put little quotes and inspirational thoughts up all over.

So cook some up - the way I make the dinner makes it SUPER THICK. If you like soupier soups, for sure only put in about 8 cups of potatoes.