Cheesy Chicken Potato Soup Recipe

There's nothing better than a nice hearty bowl of soup during the fall and winter months. I love walking in the door and smelling the delicious aroma of soup simmering in the Crockpot. If you're looking for a flavorful recipe with simple ingredients, I have the answer for you. This cheesy chicken potato soup recipe is always a hit in my house. It's also a sneaky way to get my kids to eat some vegetables. Shhh, don't tell them I said so, they have no idea!

You will need a pan and a Crockpot to cook for this cheesy chicken potato soup recipe. I have a feeling you're going to fall in love and make it at least once a month, if not more! If you follow these simple steps, the results will be a flavorful soup with terrific texture. If you're not that comfortable in the kitchen, don't worry! We can get through this together. Here's a tip: gather all your ingredients and lay them out strategically before you begin. Here we go!

Ingredients:
• 1-1 ½ lbs raw chicken breast
• 10-12 small red roasting potatoes (chopped)
• 1 large yellow onion 2 small ones (chopped)
• 3 stalks celery
• Fresh Thyme
• 1 can cheddar cheese soup
• 1 32 oz box chicken stock
o Measure out ½ cup for de-glazing
• 1/3 Cup dry white wine
• 3 Cloves Garlic (minced)
• 1 tbsp olive oil
• ¾ Cup sharp cheddar cheese (and extra for topping the soup, if desired)
• Salt
• Pepper
• Chives (optional topping)
• Sour Cream or plain Greek yogurt (optional topping)

Directions:
Meat Prep
• Heat 1 tbsp oil in pan over medium-high heat.
• Season both sides of raw chicken breast with salt & pepper.
• Sear chicken in pan for 3 minutes, turn over and sear for 3 more minutes on other side. (The goal is to brown the meat on each side. The meat will not be cooked through. It will still be pink on the edges and inside, that's okay!)
• Place chicken on plate to cool while you de-glaze the pan. Leave the heat on for the pan de-glazing.
• Add white wine, ½ cup chicken stock and minced garlic to hot pan, scraping up any browned bits. Simmer for 3-5 minutes.
• Remove de-glazing liquid from heat and allow it to cool while prepping veggies.
• Chop chicken into bite sized pieces.
Veggie & Herb Prep
• Wash veggies and get ready to chop.
• Remove skin from potatoes. (Simply slice the skin off the edges of the potato, creating a square shape. You don't need to peel the potatoes. Leave some of the skin on. It's quicker and saves some healthy vitamins and great texture for the soup.)
• Peel & Chop onion(s)
• Remove tough strips from celery by breaking in half and peeling off stringy pieces. (You don't need to remove all the strings, just the thick ones that come off with the break. This makes the celery more tender, which means kids don't realize it's hiding in the soup!).
• Chop Celery
• Pull Thyme leaves off stalks.

Liquid Prep
• In a medium bowl whisk together cheddar cheese soup and remaining chicken stock. (This just blends the liquids together for a smooth consistency. )

Final Step
• Add chicken, veggies & thyme to Crockpot
• Pour de-glazing sauce & soup mixture over meat & veggies
• Add ¾ cup shredded cheddar cheese
• Mix Well
• Cook in Crockpot on low for 8 hours
• Ladle into bowls
• Top with shredded cheddar cheese, a dollop of sour cream/plain Greek yogurt and chopped chives (if desired)

• ENJOY!!

I hope you love this cheesy chicken potato soup recipe as much and my family does. It warms you up and makes you feel all cozy inside. To see this recipe with photos, be sure to visit our website. We have other great recipes too. Stop by and let us know what you think. If you tried the recipe and used a different variation we'd love to know! We look forward to hearing from you.

Easy Sausage and Spinach Quiche Is a Satisfying Meal Any Time of Day

My family loves bacon and cheese quiche. The smell of it baking in the oven draws everyone into the kitchen. Early quiche recipes were like the one I make, crumbled bacon and Swiss cheese baked in a pie crust. As the years passed onions were added to the original recipe, a version called Quiche Alsacienne. Today, cooks are making ham, shrimp, vegetarian, and other variations of quiche.

Leftovers can influence the kind of pie you make. If you have mushrooms on hand, you can slice them thinly, saute them in a little butter, and add them to the custard mixture. Corn and bacon are a tasty combination and one that kids like. Cut into small wedges, quiche is a yummy appetizer. You can eat it for breakfast, lunch, or dinner. The other day I made a sausage and spinach version because I had sausage and spinach on hand.

The combination of sausage, egg custard, and Swiss cheese was a winner. No doubt about it, quiche is a labor-intensive dish and to reduce the preparation time I used a refrigerated pie crust. Kids that like sausage will like this recipe. Before you make it I have some suggestions for you.
Though you're tempted to substitute another cheese for the Swiss don't do it. Avoid pre-shredded cheese because it has a coating on it to prevent it from clumping, and the cheese may not melt completely. I used my favorite brand of sausage, a brand that has less fat. You may wish to do this, too. Refrigerated pie crusts come two to a package and you can make two recipes, one for now, and one to freeze for later use, if you wish.

This is my original recipe for Easy Sausage and Spinach Quiche.

Ingredients
1 package refrigerated pie crusts
12-ounce roll Jimmy Dean reduced fat sausage
1 cup frozen spinach, thawed
3 large eggs, room temperature
2 cups milk
1/4 teaspoon reduced sodium salt
Pinch nutmeg
Pepper to taste
1 1/4 cups freshly shredded Swiss cheese

Method
Heat oven to 375 degrees. Remove one pie crust from the package and fit it into a 10-inch quiche pan or pie plate. Cut the roll of sausage in half and refrigerate the second half. Crumble sausage into a skillet and cook until done. Sprinkle cooked sausage over pie crust. Put the thawed spinach in a strainer press with your hand to remove all moisture. Transfer spinach to a plate and pat with a paper towel. Sprinkle the spinach over the sausage. Grate the cheese and sprinkle it over the sausage-spinach mixture. In a large bowl whisk eggs, milk, and seasonings together. Pour custard over quiche ingredients. Set the pan on a jelly roll pan. Bake for 45 minutes, until the edges of the crust and the top are a golden brown. Remove from oven and set on a trivet for 15 minutes to cool. Cut into wedges and serve with fresh fruit cup or a green salad. Add some crusty bread and you have a meal. Makes 6 generous servings.

Southwestern Bean Chowder, Garlic Poppy Seed Spirals, and Chocolate Eclair Cake

Southwestern Bean Chowder

2 cans (15oz each) white kidney or cannellini beans, rinsed and drained, divided
1 medium onion, chopped
1/4 cup chopped celery
1/4 cup chopped green pepper
1 Tablespoon olive oil
2 garlic cloves, minced
3 cups vegetable broth
1 1/2 cups frozen corn, thawed
1 medium carrot, shredded
1 can (4 oz) chopped green chilies
1 Tablespoon ground cumin
1/2 teaspoon chili powder
4 1/2 teaspoons cornstarch
2 cups 2% milk
1 cup (4oz) shredded cheddar cheese
Minced fresh cilantro and additional shredded cheddar cheese, optional

In bowl, mash one can beans with a fork, set aside. In a dutch oven, saute the onion, celery and pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in mashed beans, broth, corn, carrot, chilies, cumin, chili powder and remaining beans. Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes.

Combine cornstarch and milk until smooth. Stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Serve with cilantro and additional cheese if desired.

Garlic Poppy Seed Spirals

3 Tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon dried minced onion
1/2 teaspoon poppy seeds
1 tube (8 oz) refrigerated crescent rolls

In a small bowl, combine the butter, garlic powder, onion and poppy seeds; set aside. Remove crescent dough from the tube, do not unroll. Cut dough into 10 slices; dip one side in butter mixture. Place buttered side up in an ungreased 9-in round baking pan. Brush with remaining butter mixture. Bake at 350 degrees for 14-16 minutes or until golden brown. Serve warm.

Chocolate Eclair Cake

1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won't use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce

Instructions:

Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.

Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won't be able to get the mixture to stay up the sides so make sure to just lightly grease.

Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don't touch or push bubbles down).

Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.

Chocolate Chip Cookie Crisps - An Accidental, Buttery, Delicious Recipe

Many professional chefs and cooking contest winners admit their recipes came about by accident. Though I'm not a chef or contest winner, I accidentally invented a cookie recipe and it's screamingly delicious. I made the cookies for my twin grandkids who were coming home from college. College students love chocolate chip cookies, so these are the ones I made.

I bought the chocolate chips from a farm store, of all places, and was surprised to see the cookie recipe wasn't on the package. Since I have about 100 cookbooks, I turned to my favorites, and read the chocolate chip cookie recipes. The recipes were all similar and I decided to use one in The Pillsbury Complete Cook Book, published in 2000. It's a basic recipe.

Though I planned to use half butter and half shortening, when I checked my cupboard I realized I was out of shortening. All butter it would be. I love vanilla so I doubled the amount called for and also added extra chocolate chips. My grandkids don't like nuts that much so I didn't add any. Apparently I wasn't paying attention when I measured the flour because the dough was loose and spread quickly in the oven.

Soon the smell of baking cookies wafted through the house -- a small that lured my granddaughter from her bedroom. I could see the baking cookies through the oven window and wondered if I had wasted good money on bad cookies. My worries were for naught. The cookies were so delicious I couldn't believe it. "We'll call them chocolate chip crisps," I told my granddaughter.

She bit into a cookie and almost swooned. My husband's reaction was "Wow!" Later in the day my daughter stopped by and, as soon as she saw the cookie container, decided to sample one. One cookie became two. Two cookies became three. If we hadn't been going out for dinner she would have probably eaten a fourth. Here's my recipe for Chocolate Chip Cookie Crisps. I think you'll love them as much as we do.

Ingredients

3/4 cup packed light brown sugar

1/2 cup granulated sugar

1 cup soft butter

2 1/2 teaspoons pure vanilla extract

1 large egg, room temperature

1 1/4 cups (approximate) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt (may be omitted)

1 cup semi sweet chocolate chips

Method

Heat the oven to 375 degrees. Cream the brown sugar, granulated sugar, butter, vanilla extract, and egg together in a large mixing bowl. Add flour, baking soda, and salt, working in these ingredients with a wooden spoon. Add chocolate chips and continue to work with a wooden spoon until the chips are evenly distributed. Coat a cookie sheet with baking spray. Drop batter (slightly rounded teaspoons-full) onto cookie sheet, leaving two inches between each cookie. Bake for about 10 minutes, or until the edges start to brown, and the centers are slightly soft. Remove cookies from oven and cool one minutes before taking them off the baking sheet. Store in air-tight container. Makes 3 1/2-4 dozen buttery, delicious cookies.

Use Turmeric and Coriander Powder in Your Cooking

Indian cuisine is exemplified by the extensive use of various spices. Spices or Masala as it is described in Hindi, might be called the Heartbeat of an Indian Kitchen.

By huge use of spices in Indian cuisine, I really don't mean that spices are only used to make the food sizzling hot. The spices are genuinely used to flavor the food, making every dish unique and wonderfully aromatic. Every single spice by itself imparts a different and exceptional flavor, but when used together with other spices, the combination and permutation of distinct ones magically transform the individual characteristics. Apart from enhancing the taste of food, the spices are also used for varied health benefits and medicinal purposes, to avoid diseases and also to keep food. Some of the commonly available spices used for their remedial properties are.

Coriander Powder: Coriander is an excellent for digestion. It also increases appetite. It facilitates in purifying the blood and curing inflammation, fever as well as protect from many allergies. Due to cooling trait of coriander, this special spice is considered to be very beneficial and useful for reinstating the 'Pitta' balance.

Chili Powder: Chili is a body slimmer. It is mostly used spice in different soups, stews, and of course chilis. It is the superb healthy seasoning, with adequate amounts of different beneficial nutrients. Along with this, research shows that capsaicin that is extensively found in chili peppers, has an anti-inflammatory effect that helps ease arthritic swelling and pain.

Fenugreek: Fenugreek is most commonly used in Indian kitchen. It has a sensational aroma and a bitter taste. But when it used in little measure it imparts flavor to your food. And, for medicinal benefit, fenugreek is actually simple but extremely effective treatment for different skin problems such as eczema, boils, rashes, burns, wounds, gouts, abscesses, etc.

Turmeric Powder: Since turmeric is an anti-inflammatory, it could help to decrease the swelling associated with asthma. It has been used to treat everyday problems like indigestion and also used to prevent from serious problems such as cancer, HIV, jaundice, arthritis, liver disorders, heartburn, high cholesterol, menstrual disorders, etc. Turmeric also widely used in poultices to decrease inflammation and also helps to relieve wounds, cuts, and bruises.

Moreover, spices are used in almost every household. These are found to give many health as well as medicinal benefits. By well accepted this, PRS Spices presents a broad range of sensational spices and herbs to spark and sizzle you cuisine. Besides, selling spices at best prices, our only motive is to make your shopping easy as well as enjoyable. And for sure, there is nothing to lose when you buy spices from us.