Creamy Cheesy Chicken Potato Soup Dutch Oven Recipe
This Chicken Potato Soup has a creamy and flavorful broth with bacon, tender potatoes, juicy chicken, and simple seasonings.
2 2/3 Cup Bear Creek Chunky Potato Soup Mix
8 Cups Water
Bring water to a boil then add Soup Mix
Then add:
1- 12.5 oz. can Chicken Breast Meat
2 Cups frozen Shredded Hash Browns
2 Cups Shredded Mild Cheddar Cheese
Now just cook till done!!
Serves: 8 to 10
This will work in a 12″ dutch oven.
From: Cindy
“Den Leader’s German Potato Salad”
Servings: 6–8
Preparation Time: 1 1/4 hours
Challenge Level: Easy
What You’ll Need:
4–6 strips precooked bacon, chopped
1 onion, diced
1 (10 3/4-ounce) can condensed cream of celery soup
3/4 cup water (or a soup can about half-full)
3 tablespoons white vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (30-ounce) bag frozen shredded hash browns, thawed
12-inch camp Dutch oven
Small mixing bowl
What You’ll Do:
In a small bowl, combine bacon, onion, soup, water, vinegar, sugar, salt and black pepper.
Warm & oil your 12″ Regular Dutch Oven
Distribute hash browns in the bottom of Dutch oven.
Pour soup mixture over potatoes.
Bake for about one hour using 18 coals on the lid and 9 briquettes under the oven. Refresh coals as required.
Creamy Cheesy Chicken Potato Soup Dutch Oven Recipe
