WW Potato Soup for the Crockpot

I didn't mark where I got this from off  Facebook (sorry).  I made this soup this  summer for work and they scraped the crock-pot clean! This is a keeper and will be made again (actually was just requested - prompting this post)

1 26-30 oz frozen hash browns/Potatoes O'Brien/Country potatoes

2 cans chicken broth

1  can fat free cream of chicken soup

1/4 c chopped onion

1/4 tsp pepper

8 oz low-fat cream cheese

1 c milk

Add first 5 ingredients to crock-pot and cook on high for an hour.  Stir and then turn to low for another hour.  Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into mixture. Add milk and cook 10 - 15 minutes longer.  Optional: Garnish with chopped green onion and bacon bits. (Add 1 pt for garnish).  Makes 8-10 cup servings   WW Points+:  2 pt no garnish - 3.5 per cup with garnish.

OK, so once again I can't follow a recipe.  I added the hash browns to the broth, soup, and onion, and cooked until tender on the stovetop.  I used my immersion blender and "blended" a small amount.  Then I added the cream cheese and milk, I added this to the crock-pot the next day for work and it was hot when we were ready to eat!  

Mashed Potatoes in a Crock Pot

5 lbs sierra gold potatoes or red potatoes, diced with peel
1 c water
1 c butter, cut into chunks
1 TBS salt
¾ tsp pepper
1 1/3 c milk, warmed
Place the potatoes, water, and butter into a slow cooker.  Season with salt and pepper.  Cover, and cook on High for 4 hours.  Do not remove the excess water from slow cooker. This adds to the creamy texture.  Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.  Keep warm on low until serving.  Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.

*** Notes - I used the "butter gold" potatoes, don't!  They are stringy and have a weird texture.  I think I would have been happier with plain ole russets!  Otherwise this was easy & good!

Cooler Corn (Corn for a Crowd)

as many ears of corn to feed the crowd
boiling water
ice chest

Cooking corn on the cob for a big crowd, using only boiling water and an ice chest:  Give your cooler a good wash and scrub, then place all the corn peeled and hair removed all in the cooler.  Pour enough boiling water over to cover the corn. Close the lid of the cooler tight and let it set for 30 minutes.  This works perfectly. The corn will keep warm and ready to eat for at least 2 hours. Enjoy! --- To make at home use a smaller cooler- same principle.

I did this Saturday for a BBQ, drained the corn about 12:30 pm, when we bagged the leftovers at 8 pm, the Ziploc's got "steamy".  AMAZING!