8 gal Water ( 4 to use when boiling the potatoes) 4 gal to prepare the Cream soup base4 Pk cream soup base4 0z Chicken Base (weight)2 #10 Cans cheese sauce 2 TBS white pepper2 TBS Garlic Power2 TBS Tabasco sauce1/2 cp. They will become mussy if you add them straight to the soup!. Heat them in microwave until and then add to soup as you go.
Chessy potato soup skin#
You can adjust it to meet your needs.15#'s of Fresh New Potatoes cut 3/8 x 3/8 x 1" skin on so wash them first("Do not over cook them, they should be soft but firm, portion them in 5 pounds bags, and refrigerate them. I worked there for 7 years and here is the exact recipe that we follow at the restaurant. Dice the potatoes and continue with the directions.The reason that this may not taste like O"Charley's Soup is because the recipe is not right. If you don’t want to use frozen potatoes you can use fresh potatoes like Russet potatoes or Yukon Gold potatoes. Supposedly this is a Paula Deen recipe but I could not find the original recipe for this anywhere but I saw this at Worthy of the Prize. Then if you’re a mean mom like me you’ll make your kids stir in some steamed broccoli. If you’re someone who gets scared from the one cream of chicken soup in this than you can make this Creamy Ham version of Potato Soup. Add some extra cheese on top to make it an out of this world cheesy potato soup. This is the best potato soup recipe with a creamy texture. Make it Cheesy Add the jar of cheese whiz and stir well to combine. Cook until the bouillon has dissolved and the broth is thickened. Add the hot water, whisk, and then add the bouillon cubes. Top with cheese, cooked bacon, or sliced green onions if desired. Make the Soup Base: In the same pot (without the veggies) melt the butter and then combine it with the flour. Reduce heat, and simmer for 10 minutes or until potatoes are tender. Gradually stir in broth, diced tomatoes and green chilies, onion flakes, hash browns, and corn, and bring to a boil. TOPPINGS: cheddar cheese, crumbled bacon, sliced green onions Add flour, and cook over medium heat, stirring constantly, for 2 minutes.CREAM CHEESE – adds that creamy base to the soup.CHOPPED ONION – I like to use yellow onions here.CREAM OF CHICKEN – makes it a thicker soup but has so much flavor. Ingredients 2 cups (625 mL) low-sodium vegetable broth 4 tbsp (60 mL) unsalted butter 1 tsp (5 mL) salt tsp (1 mL) fresh thyme leaves 1 cups (375 mL).I like to use low sodium chicken broth so I can control the salt. CHICKEN STOCK OR BROTH – you could also use vegetable broth here.
Add onions and saute for 3-4 minutes, add garlic and cook for 1 more minute. Just use the same amount doesn’t really matter what kind of potatoes. In a pan or the insert of your slow cooker heat olive oil over medium heat.
Today it was 39 degrees here in Florida and I wanted to huddle in a ball and do nothing all day. I know my husband dreams that someday we will move to somewhere colder but I really can’t do cold weather. I’m not handling this cold weather gracefully. This easy recipe will become your go-to crockpot potato soup recipe that the whole family loves.
This is the best soup and is so versatile – add broccoli or ham to give it a twist. Top with salty bacon, cheese, and green onions for a loaded baked potato soup. It’s cooked all day in the slow cooker and is great recipe for a cold day. Crock pot Potato Soup couldn’t be any easier and is the ultimate comfort food.
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