My Easy Loaded Potato Soup With Parmesan & Herb Bread

Fall weather has finally arrived in my area.

Two weeks ago we were in the high 70’s and this week the temps have been ranging from 29 degrees in the morning to mid 50’s. (Yes, I live in Ohio where we like to have all the seasons in one week, sometimes in one day!) :D

Fall means it’s time to break out the warm soup recipes, People!!!

I am not a fan of cold weather, so when it’s cold I need something to warm me up fast.

So, this week I made my Easy Loaded Potato Soup. It is so savory, and so good. Just right to warm me up on a chilly night.

I also like to pair my soup with a good bread to dip with. Don’t worry these recipe are low in carbs…

Just kidding.

We love  Parmesan and Herb Bread that I make in my bread machine. This bread has a little bit of garlic so it also goes great with lasagna or spaghetti. It tastes like the bread you get from Bravo!  AND, makes your house smell soooo gooood while it’s baking!

It’s a must try!

Easy Loaded Potato Soup

1 bag frozen hash browns
1 large can (32 oz) chicken broth plus 1 cup (I use 1 cup water with 1 bullion cube for the additional 1 cup of broth.)
2 cans (15 oz) cream of chicken soup
1 small onion chopped
2 Tablespoon real bacon bits
1 Tablespoon minced garlic
2 pinches of dried basil
1 pinch garlic powder
salt and pepper to taste
1 – 8oz block cream cheese
Shredded cheddar cheese to sprinkle on top

Mix all ingredients except cream cheese in large pot and bring to boil on stove top. Reduce heat to low and simmer for 2 hours. Mix in cream cheese and cook for additional 15 min. Serve in bowls and sprinkle with cheddar cheese. (You can make this in crock pot as well. Cook on low for 5-6 hours. Add cream cheese and cook for 30 more minutes.)

To pint this recipe click Easy Loaded Potato Soup.

Parmesan and Herb Bread

(recipe from North Dakota Wheat Commission)

1 cup plus 2 Tablespoons milk
1 Tablespoon olive oil
3 cups bread flour
½ cup grated Parmesan cheese
4 ¼ teaspoons sugar
1 Tablespoon basil
1 Tablespoon oregano
1 ¼ teaspoon salt
½ teaspoon garlic powder
2 teaspoon active dry yeast

Place all ingredients in bread machine and select the basic setting. (I always have to add a couple drops of water during the first mixing to make sure the flour is well mixed.) Makes 1 ½ pound loaf.

This bread can also be made in a stand up mixer with a dough hook. After mixing dough into a ball, let rest for 15 minutes and then mix again. Place dough in bread pan and let rise covered in a warm spot for 2 hours. Bake at 350° for 20-30 minutes until golden brown. (I’ve never made it without my bread machine so I’m not sure how to compare the two techniques. Just FYI.)

To print this recipe click Parmesan and Herb Bread

So nice and warm on a cold, fall night!

MMM… MMM… Good! ;)

Stay cozy!

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My Easy Loaded Potato Soup With Parmesan & Herb Bread — 6 Comments

    • Linda,
      You would have to knead it by hand for several minutes, until the dough is well mixed. Let it rest for 15 minutes in a warm dry place, covered with a dish towel. Then you would punch the dough down and knead for a few more minutes. Place the dough in your bread pan, covered, in a warm dry place and let rise for two hours. Bake as directed. Hope this helps! Thanks for stopping by! :D

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