This week has been insane between client deadlines, D.C.'s total panic over snow and 3-4" that have left schools closed for days, but I was determined to post tonight. I tucked the littles in bed, snuck out to the gym, don't worry Mr. G was home with them and now I am on the sofa, watching Nashville, typing this post on my iPad so forgive the lack of photos!
So this week's new recipe was Baked Potato Soup
I confess I was shocked at how easy this recipe was!
6 russet potatoes
3/4 bag southern style frozen hash browns
1/2 an onion, diced
4 cups chicken broth
2 cups milk, I used skim
8oz shredded cheddar cheese, I used light
Old Bay Seasoning
Light Sour Cream
Bake the potatoes in a 350 degree oven for about an hour until they are soft. Then peel and dice.
Place onions, potatoes, chicken broth, 2 teaspoons Old Bay and salt and pepper to taste in crockpot and cook on high for 4 hours.
Add shredded cheese, 2 cups milk, hash browns 1/2 cup light sour cream and cook another 1-2 hours on low
Salt and pepper to taste
Garnish with chopped green onions, cheese and bacon