New Orleans Shrimp and Artichoke Soup Absolutely DELICIOUS loaded with shrimp and sweet artichokes, seasoned with Creole/Cajun spices . A version taught at the New Orleans School of Cooking and AMAZING!!!
CROCKPOT CHICKEN & DUMPLINGS Use a can of broth instead of some of the water. Use cooked shredded chicken instead of raw if available. Use onion powder instead of onion. I like using 2 cans of biscuits for alot of dumplings. :)
Loaded Baked Potato Crock-pot Soup.. 4 to 6 Large Potatoes (peeled and cut into cubes) (1) Large Onion (Diced) (1) Cup Cream (Half and Half) 16 oz. Cream Cheese Roughly 1 tsp. Minced Garlic Salt and Pepper (for taste) (1) 49.5 oz. Can of Chicken Broth (the less you use the thicker) 1/4 Cup Butter Toppings: Chopped Cooked Bacon Chives Shredded Sharp Cheddar Cheese