Crockpot Potato Soup

 

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}

3 14oz. cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese (softend)

In a crockpot, combine everything except the cream cheese.

Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, and green onions.

Crockpot Beef Stew

Ingredients:
1 package (1 oz.) Lawry's ® Au Jus Gravy Mix
5 medium potatoes, cut into 1-inch chunks
1 medium onion, cut into 1/2-inch wedges
1 1/2 cups baby carrots
2 pounds beef stew meat, cut into 1-inch chunks
1 package (0.88 oz.) Lawry's ® Brown Gravy Mix
2 cups frozen peas

In crockpot whisk together Au Jus Gravy Mix and 2 1/2 cups water. Place potatoes, onions and carrots in crockpot; add beef stew meat. Cover and cook on LOW for 9 to 10 hours. During last 30 minutes of cook time, increase temperature setting to HIGH, stir in Brown Gravy Mix, cover and finish cooking. Turn slow cooker off and stir in peas.

Broccoli Cheese Soup

My friend Vicky gave me this recipe, and it's become a family favorite. It's great for cold weather, but we enjoy it in the summer too...Florida summers are soooo darn hot, I avoid using the oven whenever possible!



Crockpot Broccoli Cheese Soup

2 cans cream of celery soup (no substitutions)
1 can evaporated milk 12 oz size
1 lb sharp cheddar cheese, cut into 1" cubes
1 10 oz package chopped broccoli, thawed
optional: cubed ham

Place all ingredients in crockpot, cover and cook on low 4 hrs or high 2 hrs. Stir occasionally.
I serve this with crusty French bread, and Five Cup Salad .