Ingredients:
1-(2lb.) bag hash brown potatoes, or 6 left over baked potatoes (remove skin and chop)
1/2 c. celery, chopped
1/2 c. chopped onions
1 1/2 (14 1/2 oz.) cans chicken broth (21 3/4oz. total)
2 c. milk
1 garlic clove, pressed
3/4 tsp. salt
1/2 tsp. ground black pepper
1 c. light sour cream
1 c. shredded cheddar cheese
1-8 oz. package diced ham or 6 slices of cooked and crumbled bacon
Assembly:
Mix celery, onion, chicken broth, milk, garlic, sour cream, ham, salt and pepper in a gallon size Ziploc freezer bag. Add potatoes and mix. Remove all air from bag, seal and lay flat on a cookie sheet to freeze. Place cheddar cheese into pint size freezer bag and freeze.
Serving Day:
Place thawed mixture from gallon freezer bag into 6 qt. pan. Simmer for 15 minutes. Sprinkle cheese on top of each serving.
* This recipe is adapted from Pampered Chef "Main Dishes" Cookbook.
I used peeled and boiled potatoes.
ReplyDeleteI used regular sour cream.
Add 1/2 avocado per recipe amount.
For the college group, I made 4x this recipe.
2x this recipe makes a crockpot full.
To make it without freezing, dump all ingredients in a pot and bring to a boil. Then lower to a simmer for 15 minutes until celery is at desired crunch (or lack thereof).
The finer the chopped celery, quicker the cook time.