Loaded Baked Potato Soup

This is one of their most requested meals. Of course, it isn't as healthy as some. Go figure. Using frozen hash browns is the time saver. My main goal with this one is to introduce rosemary to their palate. 

32 oz bag of frozen Southern Style hashbrown potatoes (veggie)
16 oz bag frozen broccoli florets (veggie)
32 oz organic all natural chicken stock (protein)
4 T butter (dairy)
4 oz cream cheese (protein)
8 oz cheddar cheese (protein)
2.5 oz or 1/2 C crumbled bacon (protein)
1-2 T rosemary garlic seasoning blend
8-12 oz milk (protein)

• Heat bacon in stock pot
• Add in and bring to boil potatoes, broccoli, seasoning and stock  
• Reduce to medium heat and cook 30 minutes or until potatoes are fork tender 
• Puree with an immersion blender 
• Add butter and cream cheese, let melt 
• Add cheddar cheese 
• Add milk to desired consistency 
• Serve with crumbled wheat or multi-grain crackers 

The addition of the refrigerated ingredients after cooking, brings the soup to a perfect immediate serving temperature for the children.

If you need to make this quicker, the frozen potatoes and broccoli can be either defrosted in the fridge the prior day (preferred) or defrosted in the microwave first.

I have also put the bacon bits, stock, frozen potatoes, frozen broccoli and seasoning into a crockpot on low the night prior, or on high as soon as I wake up, to have it ready to assemble from there for lunch.