RECIPE: Chicken, Bacon, and Cheesy Potato Soup

I have another tasty, Cat-Made recipe to share today!

Yay!
I love testing and creating these recipes.

I hope everyone will save this and try it, it is so hearty and wonderful. 

I know that some people like a lot of other stuff in their potato soup, but my recipe is basic and all my own. 

We aren't big celery lovers and my husband doesn't like cooked carrots, so here is what I came up with!
Enjoy!

Cheesy Potato-Bacon-Chicken Soup

Shopping List: (Makes 12 quarts)

3-32 oz Chicken Broth
3- Packages of Velveeta Cheese Sauce

5- Chicken Breasts
6- Cups Shredded Cheddar Cheese
6- Large Potatoes
1- Stick of Butter

1- Large onion

3-4 Cups Instant Potatoes
1 lb of Bacon, chopped
1 Pint Heavy Cream

Salt and Pepper to taste

Cooking Instructions:

Step 1: Melt butter in a 12 Quart stock pot and add chopped onion on medium heat.

Step 2: Add 3 containers of Chicken Broth and refill one with water and add to pot.

Step 3: Cube and add chicken to pot.

Step 4: Cube and add Potatoes to pot.

Step 5: Cut up bacon into small-ish pieces (about half of an inch). I used Wrights Thick Cut bacon.
Brown the bacon lightly in a separate pan, drain, and add to pot.

Step 6: Turn heat to low, and let cook 6-8 hours, or until potatoes are cooked through.

Step 7: In order to thicken I like to use instant potatoes. It's easy, and it doesn't take away any of the cubes of potatoes from the soup. Stir in 2 cups to start with.

Step 8: Pour in Cream and slowly stir in shredded cheese I started with one 2 cup bag, then a second, and then a third, melting them in separately.

Step 9: I buy these Velveeta Cheese Sauces at the dollar store for one buck a piece. You could just as easily buy a block of Velveeta and do the same thing.
Take about 4 cups of soup from the pot and put in a separate bowl. Stir in your Velveeta sauce, or block until it's melted and thick. Add this back into the pot.

Step 10: Now it's up to you how thick you want it, but I added 2 more cups of instant potatoes at this point, and it was just the right consistency. Not too thin or too thick.

Step 11: Salt and pepper as much as you want. I used an entire shaker full of pepper in mine, but I like pepper.

Step 12: Turn off the heat, serve, and enjoy.
I cut up some ciabatta and toasted it for some homemade croutons.  

Chicken Pot-Pie

I have another wonderful recipe for you!!

In the winter of 2012, I came up with this recipe, modifying one that I found online.

It is STUFFED with chicken, carrots, and green beans, and a delicious breakfast style chicken gravy!
I have been known to add corn or potatoes.
Even better, a couple of easy changes and you have a beef pot pie!!
Make it sausage, gravy, scrambled eggs, hash browns, and cheese, and you have an awesome breakfast pie!

This is an easy and filling meal, and one recipe makes 2 pies!

Here we go!


CHICKEN POT PIE RECIPE:

Ingredients/Supplies:
     2 LBS of chicken

     2 Marie Callender Crusts

     1 Box Pillsbury Pre-Made Crusts (for tops)

     1 Bag of frozen mixed vegetables (Or cut yours fresh!)

     3/4 Cups Flour

     Chicken Stock (32 OZ container. Use stock, not broth!)  

     Milk- 1 cup

     1 Stick of butter

     Salt and Pepper to taste

1) Boil chicken until done and allow it to cool.

2) While the chicken is cooling, melt one stick of butter in a pot on medium heat. ( I used the same pot that I boiled the chicken in)

3) Pre-Heat oven to 350F

4) Add flour slowly to butter, 1/4 cup at a time whisk it to make a roux. 

5) Slowly whisk in your chicken stock, using about 1/2-3/4 or more, depending on how thin you want your gravy to be. I like it pretty thick.

6) Whisk in your 1 cup of milk, and add salt and pepper to taste. 

7) Remove from heat, and chop up your chicken.

8) Add chicken and frozen vegetables to gravy and mix well with a spatula.

9) Fill your bottom crusts to the top if your gravy is thin, or pile it up a little if you have thick gravy. 

10) Lay your top crust over the filled bottoms, and pinch around the edges as you trim off the excess. 

11) Cut an "x" across the top to vent.

12) Bake at 350 F for 20-30 minutes, or until the top is well browned.

To make a beef pot pie, I slow cook a roast in the CrockPot for the day, shred, and make the gravy the same way using beef stock instead of chicken stock, and everything else is the same. :) 

If you try it, please let me know how you like it, and if there's any changes you might suggest for me to improve the recipe for future use!