Loaded Baked Potato Soup

Good thing about working from home now, I can throw everything in crockpot at lunch & be ready for dinner! I am hoping that all the flavors of a loaded baked potato can come together in this satisfying comfort soup. One of my first thoughts were...where are the onions? But hey, let's go for it, with melted cheddar and the crispy bacon bits, how can you resist?

26 oz  Shredded Frozen Hash Browns
16 oz  Shredded Sharp Cheddar Cheese
32 oz  Chicken Broth
1 package  Cream Cheese
1 small can cream of chicken soup 
1/4 cup bacon bits

Place everything in crockpot & cook on low for 6 hours or high for 3 hours.

TUPPS TIDBITS: use frozen, not dehydrated hash browns

This did not exactly come out as soup for us. It was more like, Creamy Au Gratin Potatoes!  We decided at the last 1/2 hour to add diced ham. We did use dehydrated hash browns, instead of frozen, so that may have been the reason for "no soup" but the plus side of this, IT WAS Delicious!   

KEEPER (side dish) RECIPE at our house.👍

Broccoli Cheddar Stuffed Baked Potatoes

Cheese and potatoes? Plus a healthy dose of Broccoli? I am in!

Ingredients

2 (6 oz each) raw Russet potatoes, scrubbed clean and dried

1 tablespoon light butter
1 tablespoon all purpose flour
¼ teaspoon salt
1/8 teaspoon black pepper
½ cup skim milk
1.5 oz 50% reduced fat sharp cheddar cheese, shredded
1 cup fresh raw broccoli florets

DIRECTIONS:

1. Arrange the racks in your oven so that one is in the top half and one is in the bottom half.  Preheat the oven to 350 degrees and line a sheet pan with aluminum foil. 
2. Use a fork to poke holes around the surface of your potatoes, about 6-8 times each. Sprinkle with salt, to taste.
3. Place the sheet pan on the bottom rack and position the potatoes directly on the rack above it 
4. Bake for an hour or until cooked through.
5. Remove from the oven and set aside.
6. When the potatoes are done (or almost done), place the butter in a small saucepan and bring over medium-low heat until melted. 
7. Add the flour, salt and pepper and whisk to combine. 
8. Add the milk a little at a time and whisk the flour mixture into the milk each time until smooth. 
9. Add the shredded cheese and whisk into the milk mixture. Cook, whisking on and off, for 1-3 minutes until thickened and remove from heat.
10. Place the broccoli florets in a microwave-safe bowl and cover the bowl with a damp paper towel. Microwave for 2 minutes on high. 
11. Slice open each potato and fill them with broccoli, evenly distributing it between the two potatoes. Pour 1/3 cup of the cheese sauce over the top of the broccoli in each potato and serve.

TUPPS TIDBITS:  Honestly, I would just purchase some Velveeta cheese & add a bit of milk instead!

This recipe is definitely not worth the time &  NOT A KEEPER!