Soups On! Crockpot Cookbook Giveaway! Enter Today!

Posted on: December 29th, 2011 by Kay Swatkowski

We are constantly looking for simple and healthy ways  to gather together around the table. Do you have a soup recipe to share?  Please join us for this gathering of soup recipes and cookbook drawing.

Just send your family’s favorite soup recipe to my email ( or leave your recipe below. You will be entered in a drawing for Cheryl Moeller’s Crockpot Cookbook to be released on February 1st.  Creative Slow Cooker Meals allows you to use two crockpots to cook an entire meal. Just the recipe for busy families!

If you make your soup, please take a minute to send a picture along.  It helps some of us do a better job with our recipe.

Check out Cheryl’s book on Amazon.

Soups are a wonderful, do ahead meal that can easily be reheated if the kids drop by.

Let me share one of our favorites.

Try this truly wonderful baked potato soup. I discovered it on the Smithfield site and am going to include a link to give them credit and so  you can see the original recipe along with pictures.

I have made a few adjustments to suit the preferences of our bacon loving family.


  • 10 slices Smithfield Naturally Hickory Smoked Bacon – very crispy
  • 1 onion, diced
  • 1/2 cup all purpose flour
  • 3 (14.5 ounce) cans chicken broth
  • 5 potatoes, baked, peeled and diced
  • 2 T fresh chopped parsley
  • 2 cups half & half
  • 1 1/2  cup sharp cheddar cheese, grated
  • 1 cup sour cream
  • Salt & pepper to taste (optional)


In a Dutch oven cook bacon until crisp; remove and crumble, reserve drippings.

Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly.(It may appear very dry- but don’t be concerned)

Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in the diced potatoes, parsley, bacon and half & half; cook for 10 minutes. Stir in cheese and sour cream.

Serving Suggestions

Garnish with cheese, bacon and sour cream.

Some good french bread and a fruit salad make this a wonderful, relaxing meal.

Review:  Our grandson  gave this a “thumbs up.”  When an 11 year old boy likes a recipe, that is an accomplishment!

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4 Responses

  1. Claudia says:

    My favourite, which as chance has it, I made today – Pea Soup, recipe here on my blog And by the way, great idea for the giveaway!

  2. kathy bethune says:


    chicken breast with bone and skin
    1/2 can english peas drained
    1 small onion minced
    4 stalks celery diced fine
    1 can cream of mushroom soup
    1 can of cream of chicken soup
    1 can corn drained
    1 bag of wide egg noodles or spiral noodlles

    boil 6 chicken breast in three quarts of water til done
    remove breasts and cool until safe to debone and skin.
    tear or chop chicken into bite size pieces- set aside

    mince onion, celery
    grate carrots (If you prefer pieces feel free to chop
    boil in broth about ten to 15 min.
    add drained corn, peas
    add mushroom soup and salt to your taste (I use abouat two to three teaspoon of sea salt)
    cook noodles in seperate pot until almost done, drain and add to broth mixture, add chicken more broth can be added if you like it more juicy
    simmer a couple more min. ENJOY

    • Kay says:

      Kathy, this is a great recipe. I think I am making chicken noodle soup next week! Thank you! I’ll make sure your name is entered in the drawing.

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