Crockpot Loaded Baked Potato Soup

3 1/2 pounds potatoes, peeled and cut into 3/4 inch pieces
1 tsp red pepper flakes
1 package frozen chopped broccoli
1/4 -1/2 white onion, chopped
4 cups chicken broth
1/2 cup milk
1/3 cup sour cream, plus more for garnish if desired
1 Tbsp cornstarch
1 1/4 tsp salt
4 green onions, trimmed and thinly sliced
4 slices bacon, cooked and crumbled
shredded cheddar cheese

1. Combine potatoes, pepper flakes, broccoli, and white onion in crockpot. Pour broth over top; cover and cook 6 hours on low or until potatoes are tender.
2. In a small bowl, stir together milk, 1/3 cup sour cream, cornstarch, and salt. Remove cover and mash potatoes (if you want a chunkier soup pull some potatoes out before mashing). Stir in milk mixture and green onions. Put potatoes chunks back in. Spoon soup into bowls.
3. Divide bacon between bowls, add sour cream to each bowl if desired. Sprinkle with cheddar cheese.

Chicken Cacciatore w/ Creamy Mashed Potatoes

3/4 lb red potatoes (about 2) cut into 1" chunks
1 1/2 cups small fresh cauliflower florets
4 small boneless skinless chicken breast halves (1 lb)
1/2 cup Balsamic Vinaigrette Dressing
1 pkg (8 oz) sliced fresh mushrooms
1 green pepper, chopped
1 yellow pepper, chopped
1 can (14.5 oz) Italian-style diced tomatoes, undrained
1/2 cup chive and onion 1/3 less fat cream cheese
1/4 cup chopped fresh basil

1. Cook the potatoes and cauliflower in boiling water in large sauce pan for 20 min. or until tender.
2. Meanwhile, cook chicken in a large nonstick skillet sprayed with cooking spray on medium heat 3 to 4 min. on each side or until golden brown. Transfer to plate cover to keep warm.
3. Add dressing, mushrooms and peppers to skillet; cook and stir 6 min. Add tomatoes; simmer 8 minutes. Return chicken to skillet; spoon sauce over chicken. Simmer 3 min. or until chicken is done.
4. Drain potato mixture; return to pan and mash. Add reduced-fat cream cheese; mash until potato mixture is fluffy. Serve topped with chicken, vegetables and basil.

Got the recipe from Kraft.
* I didn't use peppers. And I just added onion powder and chives to cream cheese that I had on hand, it worked out well.

Cream Cheese Ranch Potatoes

INGREDIENTS

8 baking potatoes, peeled and quartered
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package dry Ranch-style dressing mix
1 cup sour cream
1/2 cup butter, softenedDIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 25 minutes. Drain and mash.
In a large bowl beat the cream cheese and dressing mix until smooth. Stir in mashed potatoes, sour cream and butter; beat until desired consistency is reached.

Cheesy Potatoes

We are all about doing simple things in the dutch oven. When we go camping, we always make these potatoes! They are super easy, and super good!

potatoes- as many as you need, sliced
chopped onion
bacon (Grizz likes to cook his seperate, I like to cook mine in with everything else.)
shredded cheese

Cook all the ingredients (except cheese) in the dutch oven until potatoes are soft. Add Cheese and melt.

These are also delicious the next day for breakfast!

Sprite Dutch Oven Potatoes

Sprite Potatoes
(for a 12" dutch oven)

- 10-12 potatoes sliced
- 2 sweet onions sliced
- 1 can of sprite
- 1/2 cube of butter
- 1 C shredded cheese

Heat your dutch oven on coals or camp chef.
Add butter to melt.
Add layer of onions on melted butter.
Add sliced potatoes then add remaining onion slices on top.
Add can of sprite.
Add about 10-12 coals on dutch oven lid
Cook 25-30 min then take the lid off for another 15-25 min and let the sprite evaporate. Add cheese and enjoy!!