My husband and I both had 2 helpings and Ella LOVED that she could "decorate" her own bowl of soup! (She didn't want to try it until I told her about the special decorations!) Your kids will LOVE decorating their own soup too! I posted a picture below of her (in our terribly messy kitchen, sorry!) making her bowl perfect!
Now, the best part of this? I found a really cool way to cube potatoes really easily and quickly! Who knew a French Fry gadget could assist in cubing potatoes?! It came to me in a vision yesterday, so I tried it! Guess what?! It worked! That, plus the rest of the easy ingredients makes this soup incredibly easy to put together. I assembled everything the night before, stuck the crock insert in the fridge and then pulled it out in the morning before I left and turned it on. This is one of those meals you can cook for a long time and it won't hurt anything. So, if you're going to be away for 10 hours or so, this would be a great choice for you!
Here's a little tip for you: I bought pre-cooked bacon. Yes, who would have thunk that, huh? I did NOT feel like cooking bacon and dealing with that mess when I got home. So, I bought a package of the pre-cooked stuff and it will be just enough for our 2 nights of this meal! It was so easy and it might make your evening a bit easier too!
I hope your family enjoys this as much as ours did!
Baked Potato Soup
6 Potatoes, peeled and diced (a fun tip on how to do this below!)
1 onion, chopped
1 can Campbell's Cream of Chicken Soup
3 cups Water
1 tsp. Salt
1/2 tsp. Pepper
1 tsp. Onion Powder
1 tsp. Garlic Powder
1/2 tsp. Basil
1/3 cup Light Sour Cream
1/2 block Cream Cheese, divided
2 Chicken Bouillon Cubes
Toppings: Bacon, Shredded Cheddar Cheese, Lite Sour Cream, Chives
First, to easily dice potatoes for a soup like this, use a handy dandy French Fry cutter to the potatoes into sticks first.
Next, chop your sticks into little cubes!
Now, back to the directions....
Place your potatoes and onions into the Slow Cooker.
Top that with your chicken bouillon cubes and cream cheese.
In a bowl, mix together the soup, sour cream, water, salt, pepper, onion powder, garlic powder and basil.
Pour that mixture over the potatoes and onions.
Cook on LOW for 9-10 hours or on HIGH for 4-5 hours.
My cream cheese was still in chunks when I came home, but I just stirred a little bit and it meted right in!
To thicken the soup a bit, take a potato smasher and smash your soup up a bit.
Now, it's time to have fun! Put your toppings in bowls and "decorate" your bowls of soup with bacon, sour cream, shredded cheddar and chives like my daughter did!