Slow Cooker Potato Soup (with frozen potatoes)

This Slow Cooker Potato Soup is so fast to throw together thanks to frozen potatoes. A hearty, thick soup with incredible flavor and easy to make! From thecountrycook.net.

Slow Cooker Potato Soup (with frozen potatoes)


Ingredients:

1 pound bacon (divided use) without problem ingredients
2 (2 pound) bags frozen hash brown cubes (they do not need to thaw first)
1 teaspoon seasoned salt (optional) without problem ingredients
1 teaspoon onion powder (if tolerated)
1 teaspoon garlic powder
1 teaspoon black pepper (if tolerated)
48 ounce container chicken broth (6 cups) without problem ingredients
2 (10 ounce) cans cream of chicken soup (without problem ingredients)
2 cups shredded cheddar cheese, divided use
8 ounce block cream cheese, softened to room temperature and cut into cubes
1 cup heavy cream
salt, to taste (if tolerated)
sliced green onions or chives (optional for topping if tolerated)


Directions:

1. Cook 1 pound bacon. Drain excess grease on paper towels. Then crumble up bacon into pieces. Set aside.

2. Pour 2 (2 pound) bags frozen hash brown cubes into the bottom of a 6 quart (or larger) oval slow cooker.

3. Season potatoes with 1 teaspoon seasoned salt (optional), 1 teaspoon onion powder, 1 teaspoon garlic powder and 1 teaspoon black pepper.

4. Pour in 48 ounce container chicken broth, 2 (10 ounce) cans cream of chicken soup, ¾ of the cooked and crumbled bacon (reserve the rest of the bacon for serving).

5. Stir everything until well combined then cover and cook on low for 5-6 hours or on high for 2-3 hours, stirring occasionally.

6. After cooking, use a fork to check the potatoes for doneness. They should be fork tender.

7. To the slow cooker, add 1 cup of shredded cheese (reserve the rest for topping), 8 ounce block cream cheese, softened to room temperature and cut into cubes, 1 cup heavy cream and stir.

8. Cover slow cooker and cook on high for another 30-45 minutes or until all of the cheeses are melted. Stirring occasionally. At this point, taste for seasoning. Add additional salt, pepper and garlic powder to taste

9. When ready, ladle into bowls and top with reserved crumbled bacon, remaining shredded cheese and sliced green onions or chives.


How do I store leftovers?
This soup will last in the refrigerator up to five days in a covered dish/airtight container and reheats easily on the stovetop or microwave. It can also be frozen but I caution this as sometimes creamy soups don’t always reheat well after being frozen.

4-Ingredient Slow Cooker Ravioli

If you are looking for that ultra-popular, dump-and-go 4-Ingredient Slow Cooker Ravioli that creates a rich, buttery, and cheesy Italian comfort meal, this recipe is for you. 4 Ingredient Slow Cooker Ravioli swaps out marinara which is a no-no for IC for a rich, silky Italian butter sauce that glazes the pasta beautifully. Recipe and picture generated by: Google AI

This sure sounds good!


Ingredients

1 bag (20 to 24 oz) frozen ravioli (without problem ingredients)
1 block (8 oz) cream cheese
1 stick (½ cup) unsalted butter, sliced into pats
1 packet (1 oz) Italian salad dressing mix without problem ingredients or make your own (use 2 Tablespoons)


Directions

1. Layer the base: Place the frozen ravioli directly into the bottom of your slow cooker. No need to thaw or boil them beforehand.

2. Add the rich ingredients: Place the whole block of cream cheese right in the center on top of the ravioli. Scatter the sliced pats of butter evenly around it.

3. Season: Sprinkle the entire packet of Italian dressing mix over the top of everything.

4. Slow cook: Cover and cook on LOW for 2 to 3 hours. Be sure to check the ravioli after the 2 hour mark.

5. Mix and serve: Once the time is up, open the lid and use a spoon to gently stir everything together. The melted cream cheese, butter, and seasonings will emulsify into a rich, velvety Italian butter sauce coating the tender ravioli.

Optional: Top with shredded parmesan cheese or cracked black pepper (if tolerated) before serving!

Zesty Garlic Italian Dressing Recipe

Making a homemade Zesty Garlic Italian Dressing is the safest and most Interstitial Cystitis (IC) friendly option, as commercial packets and dressings usually contain bladder irritants. Recipe and picture from Google AI.

Zesty Garlic Italian Dressing Recipe


Ingredients:

2 tablespoons of your DIY IC-Friendly Italian Dry Seasoning Mix
1/2 cup extra virgin olive oil
¼ cup pear juice (100% pure, no added citric acid)
2 tablespoons water (to help rehydrate the herbs)
1 teaspoon pure maple syrup or honey (balances the savory herbs)
(Optional) 1 tablespoon grated Parmesan or Romano cheese (if tolerated, to add depth and savory zest)


Directions:

1. Combine: Pour the olive oil, pear juice, water, and maple syrup (or honey) into a glass jar. Add the 2 tablespoons of your dry seasoning mix.

2. Emulsify: Secure the lid tightly and shake vigorously for 30 to 45 seconds. The maple syrup and pear juice will act as natural binders to help the oil and water emulsify into a smooth, cohesive dressing.

3. Rest: Let the dressing sit at room temperature for 10 to 15 minutes before serving. This crucial step allows the water to fully rehydrate the dried garlic and herbs in your mix, releasing their full "zesty" flavor.

Storage: Because this recipe contains pear juice (and optional cheese), make sure to store any leftovers in the refrigerator. The oil will solidify a bit when cold, so just let it sit on the counter for 5–10 minutes and give it a good shake before using it again.

IC-Friendly Italian Seasoning Mix

Making a homemade Italian herb blend is the safest and most Interstitial Cystitis (IC) friendly option, as commercial packets usually contain bladder irritants. From Google AI

IC-Friendly Italian Seasoning Mix


Ingredients:

2 tablespoons dried parsley
2 tablespoons dried oregano
1 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon dried rosemary (lightly crushed between your fingers or finely ground)
1 teaspoon garlic powder
1 teaspoon onion powder (omit if onions flare your bladder)
1/2 teaspoon salt (to taste if tolerated)


Directions:

Mix together oregano, salt, parsley, garlic salt, onion powder, sugar, pepper, basil, thyme, and celery salt in a bowl. Store in a tightly sealed container until ready to use.