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Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!

You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great.


Slow Cooker Loaded Potato Soup

Luxurious potato soup loaded with bacon, cheese and sour cream sure hits the spot during the cold months. Enjoy!

Slow Cooker Loaded Potato Soup 
Makes 6 servings
Print Friendly Recipe

  • 3 to 3 1/2 lbs russet potatoes, peeled and diced into 1/2-inch to 3/4-inch pieces (about 7 medium potatoes, 8 - 9 cups) Note: I have also used Yellow Idaho Potatoes and they worked great.
  • 1 medium yellow onion, finely diced (1 cup)
  • 3 (14.5 oz) cans low-sodium chicken broth
  • 1 cup evaporated milk
  • Salt and freshly ground black pepper, to taste
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 cup sour cream
  • 1 1/2 cups (6 oz) shredded cheddar cheese
  • 9 oz bacon, cooked and diced or crumbled
  • 4 green onions, diced
  1. Using a large 6 or 7 quart slow cooker, add potatoes, onion, chicken broth and evaporated milk. Season with salt and pepper. Cover and cook on high for 3 to 4 hours on high heat (checking at 3 hours) or 6-8 hours on low heat (checking it at 6 hours), until potatoes are tender.
  2. Ladle 2 cups of soup into a large liquid measuring cup and set aside.
  3. Melt the butter in a saucepan over low heat. Add the flour and cook for 2 minutes, whisking constantly. After 2 minutes, continue whisking the butter and flour mixture while adding the 2 cups of reserved soup. Stir to combine then add back to the crock pot full of soup. Stir to combine.
  4. For a slightly chunky soup, you can mash the potatoes in the crock pot to break them down further. Alternatively you can use an emulsion blender to create a smooth soup, just take care to use it properly so as not to splatter yourself with hot soup. Cover and cook on high heat for 10 minutes to thicken the soup.
  5. Turn heat off or to low and stir in sour cream. Add remaining prepared toppings and serve warm. (You can add them all to the soup and stir, or add the toppings as garnish on top. Either way is fine. I prefer to add them as a topping.)
Recipe from Cooking Classy.


  1. Oh that looks absolutely delicious!!!!! Especially piled high with all those toppings!!!! YUM!!!

  2. This comment has been removed by the author.

    1. As directed in step one it is a 6 or 7 quart slow cooker. In regards to other slow cookers, my guess is it is a regular large slow cooker. I have an older slow cooker and it fit it fine, being a large size. You might have to check what model/brand you have if you aren't sure what size you have.

  3. Any thoughts on freezing this soup?

    1. I would hold off on adding the sour cream and any toppings if you plan on freezing it. Add those only when you heat it up.


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