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.



  1. Maybe I can have some of this this weekend? Thanks.

  2. My mouth is watering. Yummy. Julie has the best recipes!

  3. This looks delish! Similar to the Black Angus baked potato soup recipe our family loves, but this one is in the crockpot- bonus!!

  4. They look good but Fast Rolls that take 2 hours? Are we sure about this? :-)

  5. mmmmmm thanks for sharing... looks so yummy.
    well i think i am all caught up- it's amazing all i miss by not logging in for just a few days!

  6. I love new reipces. Thanks for posting. I am for sure going to try these.