Crock Pot Baked Potato Soup

Ingredients:

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}

3 14oz. cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {don’t use fat free.  It WON’T melt!!!}

Directions:

In a crockpot, combine everything EXCEPT for the cream cheese. 

Cook for 6-8 hours on low heat. 

About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. 

Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

Recipe and Photo Source: http://pearls-handcuffs-happyhour.blogspot.com/2011/03/outback-aint-got-nothin-on-me.html

Lasagna Soup

Ingredients

2 teaspoons olive oil
1 pound ground beef or turkey
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup shredded mozzarella cheese

Instructions

Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven.

Add the ground meat, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the meat browned, 8 – 10 minutes. 
Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil.

Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes.

Add the noodles; bring to a boil.

Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan.

Recipe and Photo Source:  http://thedeenbros.com/index.php/recipes/recipe_detail/bobbys_lighter_tastes_like_lasagna_soup/