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My family and I LOVE this soup! It’s hearty, delicious and surprisingly easy to make! Now I recently hosted a Pampered Chef party and picked up this little beauty…
It’s the Deep Covered Baker. My consultant Amara made this soup at my party with this baker. (Click on Amara’s name for this recipe and LOTS of other great ones!) I knew I wanted one! The problem was that they are $85.00. Luckily with my party I was able to get it for much less by using my hostess discount. So if you want one of these (and I really think you do!) I suggest having a party! Anyway, back to the recipe!
The first thing you are going to want to do is scrub 6-7 russet potatoes (or 3 large baker potatoes), put them in your Baker in the microwave for 15 mins.
While those are baking prep your other ingredients…
1 lb of bacon, cooked and chopped
3 green onions, chopped (reserve a bit for topping)
8 oz cream cheese
4 tablespoons butter
3 cups milk
8 oz shredded cheese (I used medium cheddar) reserve 2 oz for topping
sour cream for topping
salt and pepper to taste
Once your potatoes are done throw in your green onions, cream cheese and butter. Mash those all up well. I use the mix n’ chop from Pampered Chef.
Once that is all mixed in, add the milk, cheese, bacon, salt and pepper.
Once you have that all mixed in, put the cover back on your baker and put back in the microwave for 10 minutes. Then it’s done…really, it’s that easy! 30 minutes from start to table!
Seriously, it is so easy and delicious we never have any leftovers!
Now, you can definitely use this recipe with out a Deep Covered Baker. Bake your potatoes (oven, microwave or crock pot) and prep all your other ingredients the same way. If you are cooking on a stove top be sure not to let it scorch and cook your soup until warm all the way through.
If you are cooking in a crock pot, be sure to set your temp to allow for everything to be warm through but not overdone and mushy.
I hope you enjoy this recipe as much as my family does!
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