I usually keep most of my posts to real estate and buying
homes in the north and east Minneapolis/St Paul metro but I came across a photo
of potato soup made in a crock pot a few
weeks ago that looked oh so good that I thought I might give it a try. The main
ingredient was frozen hash browns…not a staple in our house. I love well made
hash browns from restaurants but the ones from home are usually less than
edible. So I kind of stored away the idea in my computer…because well, at this
time of year the back of my head gets a bit full.
So a week or so ago we were having breakfast at Keys Cafe in Forest Lake.
If you have ever ordered a Keys breakfast whether at the original restaurant in
St Paul or one
of the 8 other locations across the Twin Cities, you know you’d better be
hungry. Their servings of hash browns are enough to feed most families for a
week. Unfortunately, we are never THAT hungry and we usually just have to throw
the leftovers out. (Reheated breakfast food falls in the inedible category too.)
This time we boxed the potatoes up, took them home and I
found that online recipe. After reading the comments, I made a few changes to
make sure there was sufficient flavor. We don’t like celery flavoring so
switched it up with broccoli. It turned out fantastic! So give Keys a try…and
bring home those hash browns as the secret ingredient for dinner tomorrow!
Cheesy Potato Broccoli Crockpot Soup Recipe
INGREDIENTS:
1 -32 oz package of frozen hash brown potatoes, thawed or frozen (add any
leftovers from breakfast too)
1/2 cup fresh chopped onion
1 cup frozen broccoli
1-32oz carton chicken broth
1 cup water
3 tablespoons Gold Medal® all-purpose flour
1 cup milk
1 -8oz pkg shredded three cheddar blend with Philadelphia Cream Cheese flavoring (or any Cheddar blend)
1/4 cup real bacon pieces (from jar or homemade)
1/4 cup chopped green onions
1/2 cup fresh chopped onion
1 cup frozen broccoli
1-32oz carton chicken broth
1 cup water
3 tablespoons Gold Medal® all-purpose flour
1 cup milk
1 -8oz pkg shredded three cheddar blend with Philadelphia Cream Cheese flavoring (or any Cheddar blend)
1/4 cup real bacon pieces (from jar or homemade)
1/4 cup chopped green onions
DIRECTIONS:
1. In 3-4 quart crockpot or slow cooker, mix potatoes, onion, broccoli, broth and
water.
2. Cover; cook on Low heat setting 4 to 5 hours.
3. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 minutes or until mixture thickens. Stir in cheese until melted. Garnish with shredded cheddar, bacon pieces,green onions and pepper.
2. Cover; cook on Low heat setting 4 to 5 hours.
3. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 minutes or until mixture thickens. Stir in cheese until melted. Garnish with shredded cheddar, bacon pieces,green onions and pepper.
