Crockpot Baked Potato Soup

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I know that it’s June.  I know that it’s in the 90s and even reaches the 100s.  But I can’t get over soup.

However, it was 75 degrees in Reno all day today, which is totally acceptable soup weather if you ask me.

Especially if you’re making baked potato soup.  Baked potato soup is special.  Believe me.  I made it for a group of friends.  One claimed it was “the best she’s ever had”.  Now that’s a compliment if I’ve ever heard one.

Ahem.

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On another note, do you fellow food bloggers ever notice random things in your photos?  Like a reflection of you taking a picture in the spoon?  Ha.

Before I give you this recipe, please note that I do not normally use “cream of anything” soups.  I really prefer to make most of my food from scratch, but sometimes it’s nice to have a semi-homemade meal.  If you also do not like using cream soups, just give it a chance, you’ll thank me 😉 (Also, this soup definitely should only be eaten on occasion, for the sake of your waistline!)

Ingredients:

1-30 oz. package frozen hashbrowns (the cubed kind)

28 oz. chicken broth (may want more for thinner soup)

1 can cream of chicken soup

1 can cheddar cheese soup

8 oz. cream cheese

1/2 tsp. garlic powder

1/2 tsp. onion powder

Salt and pepper, to taste

Toppings: bacon, cheddar cheese, sour cream, green onions

In a crockpot, combine hashbrowns, chicken broth, cream of chicken soup, cheddar cheese soup, garlic powder, onion powder, salt, and pepper.  Cook on low for about 8 hours.  30 minutes before serving, add cream cheese and stir until melted.

Top bowls of soup with bacon bits, cheese, sour cream, and green onions, or whatever you feel like 🙂

Serves about 6-8.

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I personally like to add lots of bacon and cheese.  Weird right?  Also, I served these with pretzel rolls from my local bakery.  Ah-may-zing.

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As I mentioned earlier, this is not a soup for those on a diet.  But it’s so easy, and so good for a crowd that you should make it for family dinner or movie night sometime.  And then let me know how you like it (or love it?).

*Bonus:  If made with gluten free cream soups, this recipe is perfectly gluten free!  Remove the bacon and it’s vegetarian!*

XO Sara

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Healthy Pasta Salad

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Hello friends 🙂

About a week ago, I made this pasta salad recipe and it was super delicious.  Plus, it’s healthy so it’s perfect for a weekday lunch.  In fact, I had it every day last week!

School has been absolutely crazy lately with prom, Grad Nite, and college all coming up!  Luckily, I’ll have a long summer and nice week in Hawaii for my birthday before college life begins.

However, among all the craziness in my life my wonderful boyfriend came  over and surprised me by taking me to lunch yesterday.  That’s a way to have a week made!

Plus we’ve been dating for 2 1/2 years, since yesterday, so that was awesome as well.  2 1/2 years goes quick!

So among your crazy, busy life make this pasta salad for lunches or a dinner side and then you won’t have to worry about  grabbing a fast food bag instead!

Ingredients:

1/2 box of whole wheat penne (or pasta of choice), boiled according to package directions

1 orange pepper, diced

1 cucumber, sliced

1/4 c. Parmesan, shredded

1/4 c. part skim Cheddar cheese, cubed

1/4 c. part skim Colby Jack cheese, cubed

1 can chick peas (garbanzo beans), drained and rinsed

1/4 c. low fat salami, sliced

Dressing:

1/2 c. olive oil

1/4 c. red wine vinegar

3 cloves garlic, chopped

2 tsp. Italian seasoning

1/2 tsp. dried parsley

Salt and Pepper, to taste

1/2 tsp. spicy mustard

1/4 tsp. sugar

While the pasta is boiling, mix together the ingredients for the salad dressing.  When the pasta is drained and slightly cooled, mix the rest of the salad ingredients together and toss with dressing.  Refrigerate until chilled.  Serve.

*More vegetables could always be added to this salad!  Olives, onion, tomato, etc.

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Stay Serendipitous!

XOXO Sara