When I know I am going to have a busy day, I will toss this all together in the crock pot so that it can cook while I’m cleaning, shopping, running errands, or taking my kids all over town. When I walk into the house to the smell of this amazing soup, all my stress just melts away. I know I am going to have a great meal and not a whole lot of cleanup. There’s something nice about knowing you aren’t going to be stuck at the sink for an hour after eating…I’m good with that! Check out what they are saying about this recipe over at Spend with Pennies:
“This recipe captures all of those flavors in a rich and cheesy soup that warms you from the inside out.”
On a cold winter day, or even in the summer, this is the perfect one dish meal!
Ingredients
7 cups potatoes, diced
1 medium onion diced
1 large carrot, chopped
2 cups ham, diced
2 cups chicken, cooked & diced
2 teaspoons parsley
1 teaspoon thyme leaves
2 teaspoons dijon mustard
5 cups Ready to Serve Swanson Chicken Broth
1 cup 2% milk
½ cup Daisy sour cream
2 cups Kraft swiss cheese, shredded
Pepper to taste
Instructions
Add diced potatoes, onion, carrot, chicken, ham, thyme, parsley, pepper, dijon & broth to a large pot.
Bring to a boil and simmer 20 minutes or until potatoes are soft.
Remove 2-3 cups of the potatoes/carrots and mash (try to avoid the ham/chicken if possible), then return the mashed mixture to the pot.
Add milk and sour cream. Stir and cook an additional 5 minutes. Stir in shredded cheese until melted. Serve hot.
Add diced potatoes, onion, carrot, chicken, ham, thyme, parsley, pepper, dijon & broth to a crock pot.
Cook on low 7 hours, or high 3 hours.
Remove 2-3 cups of the potatoes/carrots (try to avoid ham/chicken) and mash, then return the mashed mixture to the crock pot.
Add milk and sour cream. Stir and cook an additional 15 minutes. Stir in cheese and pepper to taste. Makes twelve 1-cup servings.
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Quick Tip: Serve with warm French bread.
Thanks again to Spend with Pennies for this tantalizing recipe!