Sister Ginny Dredge was one of the CES Institute Missionaries here in Durham, NC a few years back. She would make this soup for us every so often and I fell in love with it. I'll be honest, I didn't know what to make of it at first, but it was FANTASTIC! I couldn't find any canned cream of potato soup out here, so I adapted the recipe based on what I could find. I also substituted chicken broth for water in two of the steps to help create a fuller flavor to the soup. Enjoy!
Cook time: 3 ½ hours Serving
Size: 8-10 servings
- 1 bag Bear Creek Creamy Potato Soup
- 7 cups water
- 1 cup chicken broth
- 3 Chicken Breasts
- 1 box Uncle Ben’s Wild Rice Original Flavor
- 1 Cup Chicken broth
- 1 ¼ Cup Water
- 2 cups shredded mozzarella cheese
- In Crock-Pot, add Potato Soup mix, 7 cups water, 1 cup chicken broth. Stir well. Add chicken breasts. Turn Crock-Pot to high and set timer for 90 minutes.
- Add Uncle Ben’s rice and box seasoning. Add additional water and chicken broth. Whisk soup and rice well paying attention to soup mix that may have settled on bottom of Crock-Pot under chicken. Soup may still appear to be watery and not thick yet. Don’t worry. Set timer for 90 minutes.
- Remove chicken from Crock-Pot and shred. Set chicken aside. Whisk soup well paying attention to ingredients on bottom of the pot. Add chicken and mozzarella cheese to Crock-Pot and stir well. Set timer for 30 minutes to allow soup to finish thickening.
Note: Great to serve with Bread Bowls. I love this one from Sally's Baking Addiction.
