Crock-Pot Veggie Loaded Baked Potato Soup: Let your slow cooker do all the work with this thick, creamy, vegetarian loaded baked potato soup! It’s healthy, sketch-free and full of flavor!
Bacon. I grew up thinking it was pretty much the best invention ever.
It was one of the first things I learned how to cook and I could make a perfectly crispy strip of bacon with my eyes closed and my hands tied behind my back. (well… in theory) You can imagine everyone’s surprise when I went full on veggie and swore off the stuff.
But can you imagine my surprise when I realized not only could I not have my favorite sandwich, the ever-glorious BLT, but my favorite soup as well? It was a little slice of torture! Restaurant after restaurant offered up delicious baked potato soup and, every time I asked, I was notified that the bacon was not only a topping, but in the soup recipe itself. I was devastated. We’re talking years of rejection.
Well it’s time to break out the crock-pot and tackle the soup! Sorry bacon… but you have to get the heck out of my soup.
Healthy Crock-Pot Veggie Loaded Baked Potato Soup
Veggie Loaded Baked Potato Soup... in the Crock-pot!
Prep
Cook
Total
Yield 8 cups
Let your slow cooker do all the work with this thick, creamy, vegetarian loaded baked potato soup! It's healthy, sketch-free and full of flavor!
Ingredients
- 5 medium russet potatoes (approx. 2 pounds) peeled and chopped into 1/2-inch cubes
- 1/2 cup finely diced celery (approximately 3 stalks)
- 1 onion, diced
- 3 cups of vegetable broth
- 3 cloves of garlic, minced
- 1/4 cup salted butter
- 1 cup milk, optional
- 1/2 cup parmesan cheese, grated
- 1/2 cup sharp cheddar, grated
- a few cranks of ground black pepper
- 1 tsp kosher salt
- 1/4 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1/2 tsp dried dill (add 1/4 tsp first, taste, then double if you love it!)
TASTY TOPPINGS:
- plain greek yogurt or sour cream
- freshly grated sharp cheddar cheese
- zesty red pepper flakes
- chopped green onion (chives work too!)
Instructions
- Chop your veggies and toss em in the pot!
- Next add veggie broth, garlic, butter, salt, and pepper.
- Set your slow cooker to HIGH and cook for 4 hours, or, if you're gone for the day, set it to LOW for 8 hours.
- After returning to your slow cooker, you have a very important (ok not that important) decision to make. Do you want your soup chunky or smooth? For smooth soup, use a potato masher or even an immersion blender (my tools of choice) to creamify the soup. For chunky potato soup, grab a wooden spoon and mash the potatoes partially.
- Ready to eat? Simply mix in your cheese, milk (optional but add creaminess), spices, and a spoonful or two of green onions. Taste, season as needed, toss on some toppings, and dig in! I wound up adding extra dill and a little more garlic powder... The flavor was spot on and I didn't miss bacon one bit! Success! It legit tastes like a loaded baked potato when you top it with sharp cheddar cheese, sour cream, and green onion - love it so!
Notes
I like my baked potatoes with a crispy kosher salted skin, so I used salted butter and kosher salt in the recipe. Feel free to use unsalted butter and then salt to taste. You can always add more at the end if you decided to later. Let your tastebuds be your guide! xo
Using unsalted butter? Season a with a little extra salt, to taste.
Courses Entree, Soup
If you get a chance to try this Crock-Pot Veggie Loaded Baked Potato Soup, let me know!
You can leave me a comment here or tag @PEASandCRAYONS #PEASANDCRAYONS on Instagram so I can happy dance over your creations!
Say Cheese!
Why do I use sharp cheddar and parmigiana cheese in this soup? They’re more flavorfu! This way you can actually taste them in the soup without having to use a boatload of cheese <– aka they save me calories so I can sprinkle a little fabulous cheddahhh and a dollop of greek yogurt as a garnish before I dive in! See?
There’s a method to my madness. Well, sometimes.
So . . . How was it?
I’m at a loss of words to describe how truly awesome this soup is. It’s everything I dreamed it could be and I could easily eat it at every meal. Ok, ok — I HAVE been eating it at nearly every meal day after day. The fact that I’m not even close to being tired of this comforting crockpot wonder is a surefire sign of its amazingness.
Is it still cold where you are? Make this! If it’s warm… let me come crash on your couch and I’ll make you a bowl. We can crank up the AC while we eat it and then hit the beach afterwards. Tempting, eh?
Potato Oops
Don’t buy super giant mutant potatoes. You know the ones you look at and wind up with a food baby? If you use 5 of those you will end up with a crockpot filled to the brim with mashed potatoes. I am bound by an unspoken sisterly bond to refrain from ratting out the person responsible for this note 😉 Buy normal potatoes, lol.
We make this Crock-Pot Veggie Loaded Baked Potato Soup ALL. THE. TIME.
I’m a tad obsessed and hope it’s a hit in your house too! Enjoy!
Niya
Can we freeze left overs?
Jenn
Hi Niya! I’ve frozen this with great results!
Barbara Alfeo
Ok, I am clearly obsessed with your blog now. I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
Jenn
I’d be honored, thank you!
Amanda
I love the idea of making baked potato soup in the slow cooker! What a great way to make a comfort food classic without having to babysit the pot. It looks so thick and creamy, and I love that you’ve used both cheddar and parmesan in it. YUM!
Jennifer
This potato soup is perfect! Not too rich, yet still full with tons of flavor!!
Heather Siebers
what size crock pot should be used? I have a 5 quart size.
Jenn
Hey Heather! I used a 5 quart so you’re good to go! I think I’m actually going to be making it this week as well – I’ve been craving a big bowl of potato soup. 🙂
Jennifer
I find regular potato soup recipes to be very heavy… fat laden and just too much. This recipe was perfect and satisfying!!! And get this…I’m not even vegan! ILOVE your recipes and blog!
Jenn
Thanks Jennifer! So glad you loved it!
Sarah
I had to make a lot of changes, the soup was very bland as well as not having enough fat. Called my friend who is a vegan chef and he helped me make these adjustments. I ended up adding, 1/4 cup or so Nutritional Yeast, 1 can unsweetened full fat coconut milk, 1/2 tsp or so more dill, Onion Powder, Sage, and more pepper.
Jenn
Hey Sarah! Though the recipe can indeed easily be made vegan, the recipe itself does contain sharp cheddar, parmesan, and butter, all of which add both fat and flavor to the soup so it’s very important to make swaps to add both fat and seasoning back in for the soup to not be bland, ya know? Nutritional yeast is always a great option, as is coconut milk and more spices to make up for the loss of the cheese flavors. Making changes/swaps/additions are very essential when taking out a large portion of the recipe’s ingredients as it is no longer the same recipe but something entirely new.
Sarah
Sorry I didn’t express this more clearly. I did use the non vegan ingredients, as I am not vegan myself. I called my friend who IS vegan to help with kicking it up a bit because he is a chef and would know what I could put in that would keep the soup vegetarian for my sister. I followed the recipe exactly before I called him, and I only did that when it was supposed to be ready to serve.
Jenn
Ahhhh gotcha! We had it last night with the extra dill I mentioned in the recipe, sharp cheddar on top and a dollop of sour cream and still found it crazy flavorful. We make this one a lot! I *totally* get that everyone has different taste buds though and likes different degrees of seasoning. I have some readers that want basic flavors and some that want #alltheseasoning – we all have a set palate for sure. Hoping the extras your friend suggested rocked your socks and thanks for stopping over to chat, it means a lot to me! 🙂
Susannah
I just made this as my first crockpot recipe I’ve ever made! It was delicious. I left the skins on and it actually gave the soup a nice texture as i also mashed it so it was moreno chunk. I also added a couple handfuls of spinach for some extra green and chives and a little rosemary as well. Love that it’s so simple, flavorful and gluten-free!!
Nancy
Has anyone tried adding corn.
I’m thinking it would be a good variation.
Jenn
Sounds tasty to me! Totally let me know if you try it Nancy! 🙂
Sasha
DELISH! , which includes the sentiment of my 4 yr old. I hate to be “that guy” but i did a few variations. I olimated the parm cheese, simply bc i didnt have any. i added broccoli bc i love it on baked potatoes, AND its my 4 yr old’s fav veggie. I used lil heavy cream for its creamyness, and im new to vegaterianism, and too would miss the bacon so i garnished with fresh dill, chives, cheese and a vegan bacon and it was PERFECT to fool the palette! ps, the 4 yr old thought it was our reg old turkey bacon 🙂
Jenn
So glad y’all enjoyed it Sasha! Broccoli sounds like a magical addition and I love the fakin’ “bacon” on top with dill/cheese/chives – I hope you saved me a bowl! 🙂
Daniellie Conley
Tried this tonight. Didn’t have enough time for the crock pot so I did it as a stove top and it was so easy and great! The only problem is I didn’t make enough! Can’t wait to make this again!
Jenn
Bahaha that’s my exact problem – once the last bowl is licked clean I’m like gahhh need more! So glad you enjoyed it! 🙂
Holly
I love the idea of this!! I have a question for anyone able to answer- if I will only have about an hour and a half to prepare and cook this, is it cool to just throw all of this yummy goodness into a pot and let it hang on med-high heat for an hour or so?
Can’t wait to try it! 🙂
Jenn
Hey Holly! You can 100% make this on the stove-top and have it done way faster. Do you have a large dutch oven by any chance? Those work great but a large stainless steel pot will work as well! Add the broth, potato, onion, celery, and garlic to your pot and bring to a boil. Reduce to low and let it simmer until potatoes are very tender and easily mashed and then just follow along the remaining instructions from the recipe above. If you’d like you can also opt to sauté the onion/celery/garlic in butter before adding the potatoes and broth – browning the onion will give it extra flavor 🙂 Happy cooking!!! xo
Jon
Made THE recipe TONIGHT. I love it. Not too fat and creamy like many baked potatoe soup RECIPES are. Added 1/2 cup sour cream. Added more seasonings to taste than recommended. Added bacon to the top which was necessary, Imo. FORGOT the green ONIONS which were SOARLY missed. Don’t be shy on the sharp cheese on top, more is better!
Shona
Whoa! This soup has loads of flavour. My 17 month old son and I ate 2 big helpings each and I’ll definitely be making it again. Super tasty!
Hilary
HI Jenn,
You are the Loaded Potato Soup Godess! I just made it for the first time and ate TWO bowls! It is seriously delicious! Can’t wait to try all your other recipes! So glad I found you!
Jenn
I’m so glad you found me too Hilary! And I’m over the moon that you loved the recipe 🙂 For sure let me know what you end up trying next! xoxo
Shari
I chose the vegan substitutes and it was a hit with my vegan daughter, and me. Thanks, I’ll be making this often.
Jenn
So thrilled y’all enjoyed it Shari!! Thank you! 🙂
Jessie
So glad i came across this on Pinterest! It was so easy and turned out delicious! My two year old loves it, so that’s a big plus!
I diced up and threw in a green bell pepper that I had laying around, and it turned out well too!
Jenn
So thrilled you enjoyed it, Jessie! Love the addition of a bell pepper too! That’s such a great way to clean out the crisper drawer.
Amber Burton
Just made this for a potluck with some friends and it was delicious!! Turned out perfect! I added a bit more garlic (we’re garlic lovers over here) and will definitely be making this again and again!! Thanks for sharing!! ?
Rebecca
Would it be okay to leave the skins on the potatoes? Or is that a no no?
Jenn
Hey Rebecca! If you’d like to use yukon gold or red potatoes instead of the russet (just use a little more b/c they’re smaller – their skin is thinner and tastier) and leave the skin on you 100% could but it will take on a different texture, kind of like when we make skin-on smashed/mashed potatoes. I always let a little bit of the skin sneak by whenever I make it, but don’t use entirely skin-on potatoes just because it wouldn’t be an overall creamy soup anymore. I worry it might be gritty? I’m totally rambling haha – Let me know if you try it either way! <3 xoxo
Bethesda Lily
I’ve been thinking of making this for some time, but haven’t gotten around to it. I’ll probably try making this in the next few days or so. How well does it keep if there are leftovers? Does this soup freeze well? Also, how should I handle the cheese if I hope to keep leftover soup? Thanks!
Jenn
Leftovers are just as good (if not better!) than the first bowl! I usually keep mine in the fridge for up to 4 days and freeze the rest if any is left over. The cheese in the fridge is no big deal since it reheats well from chilled but if you’re making it with intent to freeze it the texture will change a smidge. It bothers some people and not others so if you’re unsure, you can always swirl in your cheese just before serving in both cases 🙂 Hope you adore it! This is one of our favorite soups to make and devour!
Kelsey
I have this lovely concoction simmering in the crockpot now, but just discovered I am out of dill. 🙁 Do you have a suggestion as to another herb to substitute?? Thanks!
Jenn
Fret not! It’s a super versatile soup! You can add anything that floats your boat. Sometimes I’ll add chives or extra green onion, other times I’ve added basil and given it a pesto spin (LOVE!) – follow your tastebuds and it’ll be a-ok 😉 <3 Hope you love the soup, Kelsey!
Kelsey
Thank you for the suggestion! I tried the basil and it was delicious! I’ll look forward to trying it with the dill next time. 🙂
Angie
Thanks for the recipe. My family and I enjoy it. I double the recipe but it takes me about an hour of prep time. I think it takes me more than 15 minutes just to peel and chop the potatoes.
Jenn
So glad you all love the recipe! How much time does it typically take you prep-wise? I chop entirely too fast for my own safety (according to my husband, eek!) and plan on timing myself next time I make the recipe to see. I’d love to compare notes on timing to get a good average 🙂 Loving the input and thanks so much for the sweet comment Angie! <3
Megan
I made this two days ago and have been thinking about it ever since…it was super delicious and all bowls were licked clean. Thinking about making it again this weekend!
Jenn
Aw thanks for making my day Megan! So stoked you love it! Save me a bowl next time will ya? 😉
ellen
If you were really desperate for some “bacon,” Bac~o’s are vegan, believe it or not 😀
Jenn
haha YES! I know that now but at the time was utterly clueless 😉 Thanks Ellen!
Laurel
This came out really intense! It’s nothing like any potato soup I’ve ever had. My boyfriend loves it, but I may need to water it down a little for myself.
Jenn
Hey Laurel! I love my soups intense and flavor-packed – Absolutely feel free to add extra broth to the mix, that should dial down the flavor profile and be perfect for you! That’s the glory of soups – so easy to customize to taste!
Claire
Made it and it was so good. I’m a bit late to the party but you know that bacon bits are usually vegetarian? They were really good on too of it. I mean like the ones you buy in the spice aisle. Just thought you would like to know!
Jenn
Thanks Claire! Glad you loved the salad! Ohmygosh and YES! I keep forgetting that! They’re soy-based, right?
Rachel
oh yum. my husband has a thing for potato soup, and so we always have (gasp) several cans of it lying around. I’ve been looking to make a homemade version, so will definitely give this a go!
Whitney
Made it and love it! Does it freeze well?
Jenn
Yay! Glad you love it! I’ve never had enough left over to freeze [I will seriously eat it breakfast lunch and dinner until it’s gone lol!] but I’ve been told potato based soups should freeze well! Upon reheating you may need to add a smidge more broth and a little extra cheese for topping and you’re good to go! <3 Thanks Whitney!
Sonia
Awesome soup! My only suggestion would be NOT TO USE SALTED BUTTER. It makes the soup a bit too salty for my taste.
Jenn
I’ll make sure I include a note in the recipe. I try to always instruct everyone to salt to taste for that exact reason. I love my baked potatoes with a crispy kosher-salted skin so I personally loved it with the salted butter, but 100% understand that everyone has a different salt preference. So happy you liked the soup Sonia! xo
Kelly
Yum!
Yasmin
FYI there’s vegetarian bacon! It’s by morning star and I found it at food maxx I was iffy to try it but it is my new addiction!! It is soo good!!! I recommend you try it. Go to Morningstar.com and search for a store near you to get it! It has helped me subtitue for meat bacon. Now I can eat BLT’s again 🙂
Jenn @ Peas and Crayons
SO SO SO happy you loved it! Congrats on the baby!!!! <3 Hope all is well!!!!
Allyson
My friend recommended I try this recipe out because I had some left over potatoes, and I have been prepping and freezing soups for after my c-section tomorrow…Well, I made this last night and it is seriously the best potato soup I have ever had, hands down! It’s better than any potato soup I have encountered at any restaurant, and at this point, I would call myself a pro-potato souper. Thanks so much for sharing this!
amber
I just boiled the potatoes, celery, and onion in a pot until the potatoes became mushy, but I had to add a significant amount of extra water. All together including prep it took about an hour and a half 😀 my family went crazy, my mom took the rest of it home and my husband wants to make it a staple dinner. 😀
Jenn @ Peas and Crayons
I’m so happy it was easily veganized! Thanks Samantha!
Jenn @ Peas and Crayons
Absolutely! It’ll be easiest that way =) Otherwise you’re in for quite an arm workout! xo
Aleksa
Hi, so you do not actually bake the potatoes? Until now I only made baked potato soup on a stove top (with baked potatoes) but I am ready to give it a try in the crocky. Greetings from Germany 🙂
Jenn
Hi Aleska! Since the crock-pot does all the work, no baking is required. It makes the soup super easy to make with minimal prep work, still yielding great results! This is one of our family’s favorites and I hope you love it too! 🙂
Potato
Do you let the potatoes sit in the pot for the four hours and let them slowly cook before you mash them?
Jenn @ Peas and Crayons
You just made my night! =) I’m so glad everyone loved it and that it worked on the stove-top without fuss! How long did it end up taking to cook? I’d love to hear what you did so If I break another slow cooker I’m not stranded! lol
amber
just made two batches! after the first one, we needed more because it was so good. I added vegan bacon crumbles and the kids loved it, it turned out soo well! thank you, this is the first vegetarian soup that my meat-eating little bro actually ate! and this has definitely one its place in my top recipes list.
Jenn @ Peas and Crayons
Nope! Stove-top that baby! =) I have always just tossed it in my slow cooker so I’m not sure on times and technique but it’s absolutely possible. Just make sure it doesn’t stick and burn on the bottom and you should be good to go! Ooh! And use a laaaaarge pot or halve the recipe possibly… it makes a LOT of soup! [Just how I like it!] Let me know how it goes! xoxo
amber
do i have to use a crockpot?!?!
Samantha D
I cooked this on the stove top and added another three cups of water on top of it. I also used vegan butter and no parm cheese. Then I added some nutritional yeast and lentils for some added goodness. I also added some unsweetened original almond milk for added creaminess. Thanks for a great start to a great vegan soup!
Sarah
I added 2 cups more broth since I made this on the stove top.
Emi
I made this soup last week and it was AMAZING! I subbed two of the potatoes with Yukon Holds, and loved it.
Maria
This is just what I was looking for! I do have a question-do you add the cheeses, garlic powder, red pepper flakes, and dill at the beginning/before cooking or after you smash the potatoes after 8 hours on low? I’m planning on making this tomorrow and I’m not sure when you added those ingredients. Thanks! 🙂
Jenn @ Peas and Crayons
Hi Maria! I actually added the cheeses and seasoning towards the end of the cooking process so I could measure the amounts for the recipe development but you can certainly season beforehand! I’d probably suggest to leave the cheese until the very end so that it doesn’t change texture [some cheeses will] and then at the very end you can taste and add any additional seasonigs to taste! Hope this helps and that you love the soup! <3 xoxo
Erika
I made this for dinner last night… my husband and I absolutely loved it! I used chicken stock instead of vegetable broth and also used red skinned potatoes instead of the russet and left the skin on. I used a little extra dill weed, too. The soup smelled great from the moment I began chopping and putting the vegetables in the crockpot. The taste was just heavenly! Thank you for sharing this fabulous recipe! 🙂
Jenn @ Peas and Crayons
Ahhhhh *happy dance!* I’m so glad you loved it! And High-five on the extra dill! I added extra too — I looooved the flavor boost it gave the soup! <3 Thanks Erika!
Keesler Krew
Have you ever done it without the butter???
Jenn @ Peas and Crayons
I haven’t, so I can’t vouch for the taste difference, but the recipe will absolutely work without butter. Worst case scenario you can add it in at the end if you think it needs a little something extra or try adding extra herbs or even a little extra cheese instead. It’s super versatile so I’d highly suggest giving it a go! xo
Anonymous
I’m so anxious to try this soup. It looks delicious. I’m wondering what you think about substituting the parmesan cheese (my husband and son don’t like it) with nutritional yeast? Also, I have a ton of red potatoes I need to use, could I use them instead?
Jenn @ Peas and Crayons
Will you be skipping the cheddar cheese as well or just nixing the parm? I’d say use additional cheddar or even gouda cheese [smoked or unsmoked] instead of the parmesan but can’t vouch for nutritional yeast since I got really sick off it one time and the smell makes me woozy still. Haha its in my pantry in a bag like a leper right now 😉 Red potatoes will work gloriously! I’d say maybe two small/medium red potatoes for every one russet potato that the recipe calls for? If they’re really teeny you might want to do 3 red potatoes for each russet. Since soups are uber forgiving, you will be able to adjust seasonings, broth, veggies and cheese easily, so if you wind up using too many red potatoes you can amp up the rest to compete. My email is PEASandCRAYONS [at] gmail [dot] com if you come up with any further questions or need to pow-wow on subsitutions! xoxo
Anonymous
Thanks for the quick reply and great advice. I waited too long for the red potatoes so russett it is. I have all the veggies in the crock pot now. I’m going to use the sharp cheddar, smoked gouda and some vegetarian bacon bits. My mouth is already watering. I’ll let you know how it turns out.
Jenn @ Peas and Crayons
Eeeee!! Thanks! Keep me posted! 🙂
Sheila
Thanks so much for the breakdown Jenn!! You are amazing!
Jenn @ Peas and Crayons
Happy to help! =) Let me know how the soup turns out! xoxo
Sheila
It was a hit! My cousins thought I was a spectacular cook!!! 🙂 Thanks again!!!
Sheila
Sounds amazing! I’m going to make this on Friday for a girls night! Are you able to provide any nutrition info on the recipe? One of my cousins is doing the Weight Watchers thing and needs the calorie count etc. Thanks!!
Jenn @ Peas and Crayons
I don’t have a subscription to a calorie calculator and I don’t know which one is best [do you have one you can suggest/refer me to?]. I can, however, look up the main components individually for you if that helps. It will vary based on any add-ons you may choose to include and also the size of the potatoes you use in the recipe but hopefully this will help!
Each medium potato is about 168 calories so about 840 calories total for the potatoes [keep in mind this makes 8 cups of soup and more if you prefer to have it thinner with additional veggie broth]. 1/2 cup of celery is about 8 calories. One large onion is about 60 calories. 1/4 cup of butter is 400 calories. The cheeses total will be about 430 calories but will vary a bit depending on what you choose [the label on your package will help give you an exact number!] Ooh and the herbs/seasoning shouldn’t add any calories =) One thing I won’t have the calories for is the vegetable broth because I don’t know which one you’re using. It’ll be listed on the label if you’re using packaged but I know veggie broth is a light, WW friendly ingredient. I googled it and they predicted about 12 calories per cup and you would use three cups for this recipe. So let’s estimate around 36 calories for the broth.
So if you don’t add any extra cheese or broth we’re lookin at 1,774 calories for 8 cups of soup, which is **[221 calories per cup of soup]** Whoo! Not bad. Ok now I need a nap after that. Math and I are arch enemies.
xoxo
jenn
ps: feel free to email me if you have any other questions! PEASandCRAYONS [at] gmail [dot] com
malle
I believe you left out the milk in the recipe (maybe purposefully?). Anyhow, with milk and cheese, 1 cup of soup is 319 calories.
We love it, by the way! Big hit with our weekly dinner group.
Jenn
So glad you loved the recipe, thank you! The calculations from this comment were done a few years ago before the optional milk was part of the recipe, so I appreciate you recalculating it with the milk, thank you! xoxo
amanda cowan
lovely! I can’t wait! We’re vegetarians and we just started doing weekly dinners with our meat-eating relatives. So this is a perfect compromise! That and the ridiculously yummy lemon bars I just made for dinner tomorrow too.. Thanks!
Jenn @ Peas and Crayons
You’re totally bringing me one of those lemon bars, right? =) xoxo
Marcie
Wow! I found your blog on Pinterest and I am sooooo happy I did. Your recipes are exactly what I need. I’ve been vegetarian for over 19 years and I occasionally eat seafood now. It’s been hard finding recipes that cater to how I eat and Your site hits it spot on! Thanks and keep up the awesome work!
Anonymous
I made this tonight….incredible!!!
Jenn @ Peas and Crayons
*happy dance!*
Rachel
looks great! can’t wait to try!
Sandidance
Oh em gee… there’s another Sandi around?? o-O
Jenn @ Peas and Crayons
Bahahah what bacon? I didn’t see any bacon! =)
Thanks Sandi!!!
sandi
totally forgot this was a crock pot recipe and have been cooking it on the stove top the old fashioned way. the test bite was delish but i am glad you are looking the other way as i add a few crumbles of bacon on top of my greek yogurt!
gpdrometer
recipe sounds great, but holy wow you love adverbs. are you 11 years old? you sound like you’re 11 years old.
Jenn @ Peas and Crayons
I do love adverbs, and adjectives too! Fiercely. One to many creative writing and poetry courses does that to a gal =)
Jenn @ Peas and Crayons
Thanks Alyssa!!!! =) I’m glad you liked it! Make me a bowl? I’ll be right over!
Alyssa
This was amazing!!! Thanks so much for posting–this definitely hooked me in as a new reader!
Jenn @ Peas and Crayons
EEE! Thanks Lea! Nice to meet ya! =)
Lea
And I’m glad I found you via Pinterest, I’m a new follower! 😀