With Sweet Tea!

Welcome to With Sweet Tea! Hey y'all! I am so incredibly glad you dropped by. Most of the dishes you'll find here are authentic Southern recipes that have been lovingly handed down through my family for generations. For a while now, a few sweet folks on Facebook have been begging me to start sharing them online. I always meant to get around to it, but it wasn't until my grandbabies asked me to write down all my recipes that I knew I had to finally sit down and make this blog a reality. Keepin' It Real & Simple. Now, please don’t expect anything fancy around here! I’m just a down-home Southern cook who was taught everything I know by my mother and grandmother. Some of these recipes you have probably heard of before, while others might be completely new to your kitchen. Either way, my biggest hope is that you find something here that you and your family just absolutely love. If you do find a recipe that hits the spot, please leave me a comment or drop me a line! I have always loved hearing from my readers, and your messages truly make my day. A Quick Note on How I Cook (The "Eyeball" Method)I have a little confession to make: I am one of those cooks who never measures anything. I have made these dishes so many times that I can tell exactly how much to use just by looking at it. If a recipe calls for a cup of sugar, I’m not going to pull out a measuring cup—I’m just going to dump in the amount that looks like a cup to me! Because I want you to find success in your own kitchen, I am trying my absolute best to convert my everyday cooking into exact measurements for you. But please don't stress over it! As long as you follow along somewhat closely, you won't mess it up. Let's Get Cooking! Relax! Cooking is supposed to be fun. So come on, stop reading, and let's go have some fun in the kitchen! I love y'all, and Jesus does too.

Sunday, September 6, 2020

Baked potato soup

 

INGREDIENTS

1 (32 oz.) bag frozen hash browns

1 (32 oz.) box chicken broth

1 (10 oz.) can condensed cream of chicken soup

1 (8 oz.) package cream cheese, softened

1 1/2 cups sharp cheddar cheese, grated, plus extra for garnish

3/4 cup crumbled bacon, plus extra for garnish

1/2 teaspoon fresh rosemary, minced

Kosher salt and freshly ground pepper, to taste

PREPARATION

Combine hash browns, cheddar cheese, chicken broth, cream of chicken soup, bacon bits and cream cheese in a slow cooker.

Season with salt and pepper, then use a spoon to break up cream cheese and mix things together.

Place lid on the slow cooker and cook on HIGH for 3 hours, stirring occasionally, or until potatoes are tender.

Taste and adjust seasoning, if necessary. Garnish with rosemary and/or more cheddar cheese and bacon bits.

Serve hot and enjoy!

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