EASY CROCKPOT POTATO SOUP

EASY CROCK POT POTATO SOUP

1 pkg, 30 oz, frozen hashbrowns
3 cans (14 oz) chicken broth
1 can cream of chicken soup
1/2 C onion
1/4 t black pepper
1 pkg, 8 oz, cream cheese
4 slices cooked bacon
TOPPINGS:
Shredded cheese
green onions
sour cream

Cook bacon until good and done, drain on paper towel to soak up grease.
Combine all ingredients in crock pot, except cream cheese and toppings. 
Cook on low for 6-8 hours.  In last hour, add cream cheese and cook until well combined.

CROCK POT POTATOES, BACON AND CHEESE

CROCK POT POTATOES, BACON AND CHEESE

3 large potatoes
1/4 lb bacon, chopped into small pieces
1 C onion, diced
2-3 cloves garlic, sliced
Salt and pepper
3T butter
2C cheese, grated
1-2 T green onion, sliced

Line a 6 quart crock-pot with a liner.   Slice potatoes in half horizontally and then vertically.  Sliced quartered potatoes into approximately 1/4" slices.  Line the bottom of the lined crock pot with a layer of potatoes, onions and garlic.  Sprinkle salt and pepper on the layer of potatoes, onions and garlic.  Add remaining sliced potatoes, onions and garlic and season again with salt and pepper.  
Add chopped bacon -- you do not need to cook the bacon before adding to the crock pot.
Add 1 cup of cheese and dot with 3 T of butter.  Cook potatoes on high for 4-5 hours or on low for 8-10 hours.  When teh cooking time is done, top wiht remaining 1 cup fo cheese and sliced green onions.

ROSEMARY MASHED POTATOES

ROSEMARY MASHED POTATOES

• 1 1/2 pounds baking potatoes, peeled and cut into 2-inch pieces
• 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
• 6 rosemary sprigs, plus 1 tsp. finely chopped fresh rosemary
• Salt and pepper
• 1 tablespoon plus 1/2 cup EVOO
• 2 teaspoons lemon zest

1. In a large pot, combine the potatoes and rosemary sprigs. Add enough water to cover by 1 inch. Season with salt. Bring to a boil, reduce heat and simmer until potatoes are tender, 15 to 20 minutes. Discard the rosemary. Drain the potatoes, reserving 3/4 cup of the cooking water. Reduce the heat to low. Return the potatoes to the pot and toss 1 to 2 minutes to thoroughly dry.
2. In a small skillet, heat 1 tsp. chopped rosemary and 1 tbsp. EVOO over medium, swirling the skillet occasionally, until the rosemary is crispy, about 5 minutes. Remove from the heat.
3. In a large bowl, mash the potatoes. Stir in the remaining 1/2 cup EVOO and enough reserved cooking water to make the mixture smooth. Mix in the lemon zest; season. Transfer to a serving bowl. Drizzle with the rosemary oil.

WINTER VEGETABLE AND SPELT SOUP

WINTER VEGETABLE AND SPELT SOUP

1 C spelt
1T olive oil
3 links (3 oz each) sweet Italian sausage, casings removed
2 C peeled and cubed butternut squash (cut into 1" pieces)
1 1/2 C peeled and sliced carrots (cut into 1" pieces)
1 1/2 C peeled and sliced potatoes (cut into 1" pieces)
1 large onion, diced
3 cloves garlic, chopped
1 T chopped fresh thyme
4 C chicken broth
3/4 t salt
3/4 t black pepper

Soak spelt in cold water overnight.  Drain and set aside.
In a large lidded pot, heat loive oil over medium heat.  Add sausage, breaking up with a wooden spoon. Cook 8-10 minutes, until browned.  Stir in butternut squash, carrots, potatoes, onion, garlic and thyme.
Cook 5 minutes, stirring occaisionally.  Add chicken broth,  cup water, adn spelt.
Bring to a boil.  Reduce heat to a simmer and cook covered for 30 minutes or until spelt is tender.  Stir in salt and pepper.