Crock Pot Baked Potato Soup

My favorite meals are pretty much easy meals that don’t require a lot of fuss and if they cook themselves in the crock, all the more better.  Enter Pinterest.  Many recipes of good, far more of bad and a few of spam (not the canned kind).  I saw this recipe for Baked Potato Soup that looked too stupid easy to be good.  Of course this means that I have to try it and see if it’s decent or gag worthy.  I’ve had a run of fails for recipes lately on Pinterest, so much that I’m about to make a Recipe Fail board to complement my Recipe Successes but this one turned out OK with some modifications I did after reading the comments to see if I should even bother teasing myself with the smell all day before the epic disappointment of a bad meal (I’m looking at you Angel Chicken).

Crock Pot Baked Potato Soup

(Pardon the hipster Instagram shot, I didn’t think it’d be that good so only took a quick shot with the iPhone)

This is what I did:

1 bag of hash browns, frozen (I got Ore Ida shredded)
45 oz of chicken stock
1 can cream of chicken
8 oz Velveeta
dash garlic powder
dash kicked up salt concoction
couple dashes of pepper

1.  Toss the hash browns, chicken stock, cream of chicken and seasonings into a crock pot.  Turn crock on low and stir when the mood strikes you.
2.  Put in Velveeta supposedly an hour before serving.  I think I was around two hours or so because hubs was late from work. Best laid plans…
3.  Before eating, puree with immersion blender.
4.  Garnish and eat.

What I changed from original recipe and why:

•  After reading the reviews a lot of people said it was bland so I opted for the stock instead of the broth because I think that would bring a bit more flavor in.  I think it did.  I would keep this as is in the future.
•  I used the Velveeta because cheddar cream fakery beats bland creamy stuff every day.  I like cheese flavor and figured velveeta would do the cream PLUS cheese.  I had a long obsession with this cheesy baked potato soup we had when I worked at Friendly’s and I was hoping for a result close to that.  With only 8 oz it wasn’t but with the added cheddar garnish it was darn close.
•  Added garlic for the bland issues and essentially everything I make needs garlic according to the hubs.
•  I did not care for the looks and lumps of my first small bowl of the soup.  Too much flavor at once so I got out my immersion blender and pureed the soup until there were no lumps left and it made a WORLD of difference with the flavor.  You couldn’t pick out the individual flavors anymore and it was really spot on to the Baked Potato soups I’ve had in restaurants.

What I’d do in the future:

•  More Velveeta to give it more cheese flavor.  Maybe.  I liked where it was but I added cheese to it.  May leave how it is and just add shredded cheese. Hubs liked as is so there is that.  We’ll see how it is tomorrow for lunch for final decision because w all know stuff like this always tastes better the next day.  Unless it’s just bad from the get go.
•  Add bacon in from the beginning instead of a garnish, even just a bit I think would have given a good kick to the flavor.
•  Possibly sub out the cream of chicken for a different cream of soup.  Potato maybe?  Not sure but thankfully after puree-ing you couldn’t taste it anymore but was a bit noticeable without pureed goodness.
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