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@mamabasket: Kung hanap mo yung mop na mabilis makaabsorb ng basa try mo itong sponge mop! #spongemop#mop#strongwaterabsorptionmop#foldingmop#selfsqueezingmop

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mamabasket𐙚
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Thursday 09 July 2026 01:15:26 GMT
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Crockpot Hashbrown Potato Soup Ingredients: 32 ounces frozen diced hashbrown potatoes 1-1/4 cups condensed cream of chicken soup 4 cups chicken broth or stock (see note) 1 ounce packet powdered ranch dressing mix (such as Hidden Valley Original or Simply Organic) ½ teaspoon onion powder ¼ teaspoon garlic powder ½ teaspoon freshly-ground black pepper 1 pound bacon , cooked crisp and crumbled or chopped into bits, quantity divided 8 ounces brick style cream cheese , softened to room temperature and cubed 2 cups shredded sharp cheddar cheese , quantity divided ½ cup heavy cream Salt to taste snipped chives or thinly-sliced scallions , for garnish Instructions: In a 4- to 6-quart slow cooker, mix together the frozen hash brown potatoes (no need to thaw), cream of chicken soup, chicken stock, ranch seasoning, onion powder, garlic powder, pepper, and about 3/4 cup of the crumbled bacon. Cover the slow cooker and set it to LOW. Cook for 5–6 hours, or until the potatoes are tender. Stir in the cream cheese, 1½ cups shredded cheddar cheese, and heavy cream. Cover again, increase the heat to HIGH, and cook for an additional 30–45 minutes, until the cheeses are fully melted and the soup has thickened slightly. If small bits of cream cheese remain, whisk the soup to incorporate them into the base. For the best texture, turn the slow cooker to WARM and let the soup rest for 10–15 minutes. It will thicken as it stands. If you prefer your soup to be even thicker, use a potato masher to mash some of the potatoes, leaving some chunks intact for texture. Taste the soup and adjust the seasoning with salt and pepper. Ladle the soup into bowls and top with the reserved crumbled bacon, shredded cheddar cheese, and snipped chives or sliced scallions. For an extra touch, add a small dollop of sour cream to each bowl, just like a loaded baked potato. Enjoy 😊#beyondblessed #crockpothashbrownpotatosoup #happinessishomemade #fyp
Crockpot Hashbrown Potato Soup Ingredients: 32 ounces frozen diced hashbrown potatoes 1-1/4 cups condensed cream of chicken soup 4 cups chicken broth or stock (see note) 1 ounce packet powdered ranch dressing mix (such as Hidden Valley Original or Simply Organic) ½ teaspoon onion powder ¼ teaspoon garlic powder ½ teaspoon freshly-ground black pepper 1 pound bacon , cooked crisp and crumbled or chopped into bits, quantity divided 8 ounces brick style cream cheese , softened to room temperature and cubed 2 cups shredded sharp cheddar cheese , quantity divided ½ cup heavy cream Salt to taste snipped chives or thinly-sliced scallions , for garnish Instructions: In a 4- to 6-quart slow cooker, mix together the frozen hash brown potatoes (no need to thaw), cream of chicken soup, chicken stock, ranch seasoning, onion powder, garlic powder, pepper, and about 3/4 cup of the crumbled bacon. Cover the slow cooker and set it to LOW. Cook for 5–6 hours, or until the potatoes are tender. Stir in the cream cheese, 1½ cups shredded cheddar cheese, and heavy cream. Cover again, increase the heat to HIGH, and cook for an additional 30–45 minutes, until the cheeses are fully melted and the soup has thickened slightly. If small bits of cream cheese remain, whisk the soup to incorporate them into the base. For the best texture, turn the slow cooker to WARM and let the soup rest for 10–15 minutes. It will thicken as it stands. If you prefer your soup to be even thicker, use a potato masher to mash some of the potatoes, leaving some chunks intact for texture. Taste the soup and adjust the seasoning with salt and pepper. Ladle the soup into bowls and top with the reserved crumbled bacon, shredded cheddar cheese, and snipped chives or sliced scallions. For an extra touch, add a small dollop of sour cream to each bowl, just like a loaded baked potato. Enjoy 😊#beyondblessed #crockpothashbrownpotatosoup #happinessishomemade #fyp

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