Crock Pot Loaded Potato Soup

• 2 LBS Yellow Potatoes
• 5 LBS Boneless Skinless Chicken Breast
• 3-4 Strips of cooked Turkey Bacon
• Thin cut 4 Celery Stalks
• 1 Chopped Yellow Onion
• 1 Chopped Jalapeno Deveined
• 12 oz Canned Whole Kernel Corn
• 4 Cups Chicken Broth
• 12 oz Low fat 2% Condensed Milk
• 2 TBSP Cornstarch (this is what helps thicken the soup, if you need to add a little more, add more!)
• 1 Cup Colby Jack Shredded Cheese (Or any cheese you desire !!)
• 1 TBSP Cayenne
• Black pepper & Salt
• Chives for garnish
• Plain Greek yogurt for garnish

Directions: Get your crock pot all set up and ready to go.

In a medium skillet cook your turkey bacon. Once crispy turn off burner and set turkey bacon aside.

Chop your potatoes, onion, jalapeno, celery stalks and chicken, set aside. Cut your potatoes into small chunks about inch cubes. The smaller the chunk the quicker they will cook. Cut your chicken into cubes as well. Chop your celery into very thin slices.

After everything is chopped, add your potatoes, chicken, crumbled bacon, onion, jalapeno, corn, and chicken broth to crock pot. Let cook on HIGH for 4-5 hours or LOW for 6-7 hours. After ONE hour goes by add in your chopped celery.

During this time in a medium bowl add your condensed milk and cornstarch and mix well for no lumps. The last 30 minutes of your cooking time add in your condensed milk and cornstarch mix along with colby jack cheese, cayenne, salt and pepper. Cover again and cook for the remaining 30 minutes.

Once done remove lid and smash half of your potatoes with a potato masher and serve with toppings and garnishes 😊 Enjoy

I’m understanding just how much I LOVE appetizers! Easy to cook, easy to snack on! This is a great finger food for any occasion! Especially a game day or a BBQ!

For jalapeño poppers some recipes say to buy larger jalapeños so you can fit more of the cream cheese mix, which is totally true but I also love making these with my fresh jalapeños from my garden and they aren’t always so big. So you can use which ever size is best or what is convenient. If you have fresh peppers I definitely support using those and they will be a bit spicier! The pictures I have here are just from this past week so they are store bought and large. I actually just started my indoor seeding which is for another post later 😉

Ingredients:

• 10-12 Jalapeños
• 8 oz Cream Cheese
• 1 cup Colby Jack Cheese
• 5 strips of turkey bacon crumbled
• 4 TBSP Breadcrumbs
• 2 Scallions
• 2 TBSP Parmesan Cheese
• 1 TSP Paprika
• 1 TSP Black Pepper
• 1 TBSP Olive Oil (approximately)

Directions:

1. Preheat oven to 350 degrees F.
2. Line baking sheet with foil.
3. Cut your jalapeños in half  lengthwise, I also chop the stem off before cutting in half. Scoop out seeds and if you want less spicier scoop out membrane.
4. Place your chopped jalapeños on your foil lined baking sheet and set aside.
5. In a medium sized bowl add in your breadcrumbs, parmesan cheese, paprika and black pepper. Mix and set aside.
6. In another medium sized bowl add in your cream cheese, colby jack cheese and green scallions. Mix and set aside.
7. In a skillet, fry your bacon on medium heat until crispy. Turn off burner and let cool. Once cool you can either chop your bacon to crumbs on a cutting board or crumble with hands IF cool enough. I’ve done both ways and personally like crumbling by hands.
8. Add your crumbled bacon to the cream cheese mixture and mix well.
9. Scoop your cream cheese mix into each jalapeño
10. Dip each jalapeño in the breadcrumb mix.
11. Arrange them back on baking sheet to sprinkle paprika and drizzle olive oil on top.
12. Pop in oven for 12 mins and turn to broil for another 3 mins.
13. Serve hot and enjoy 🙂

I have made this guac many manyyy times for parties, small get-togethers and just at home for the two of us! It is super easy and quick to make and lets be real- who doesn’t love an amazing guacamole?

 I believe these ingredients balance each other out very well but you can definitely modify it how you like also! From making it less spicy to making it supaaa spicy (that’s me all the way -I love a good kick!) To having it chunky or making it creamier.

If you want it less spicy try using a bit more crushed pineapple as the sweetness will dilute the spicy from the jalapeño and seasonings used. If you want it chunkier chop your tomatoes chunky and don’t mix your avocados for too long!

Ingredients :

• 3-4 Avocados
• Half a Red Onion
• 1 Lime (for lime juice)
• 2 Tomatoes (scoop out middle)
• 1 Jalapeño (slice and remove seeds if you want guacamole to be mild)
• 4 oz of a small can Crushed Pineapple (you can add more to dilute spiciness or add less if you’d like spicier)
• 2 Garlic Cloves (Smash before chopping)
• 1/2 TBSP Black Pepper
• 1/2 TBSP Chili Powder
• 1 TSP Cumin
• Top with fresh Cilantro
• I also used FlavorGod’s Ghost Seasoning

Directions: Chop your avocados and lime in half- set aside. Then dice your onion, and jalapeño and set aside and chop and hollow out your tomatoes- I like to chop these a bit thicker so that my guacamole is chunkier – In a large bowl mix avocados, diced onion, squeeze lime juice, add tomatoes, diced jalapeños and the pineapple. Remember if you like your guacamole chunkier do not mix too well. If you like yours creamier mix well and dice your tomatoes thin.

Add in black pepper, chili powder and cumin. Mix. Top with cilantro.

Let chill in the fridge about an hour before serving or you can also dig right in if ya want!

<3 Jess