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I equip purpose-driven entrepreneurs and photographers to turn their story into connection—and their gifts into lasting impact.

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Crockpot Recipes & Being a Good Wife

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I’m a photography educator, business builder, podcaster, and entrepreneurial cheerleader, I equip entrepreneurs to create a business and life they love—all while being a wife and momma to four, plus one in heaven.

Hi, I'm Katelyn

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Grocery shopping seems like it should be a natural part of life that everyone makes time for…. but not me. I put it off until we have mayo and croutons left in the kitchen. It’s really a very bad habit. I get side tracked and my computer calls my name from upstairs and once I enter my office, I don’t come out…. for a long time. I should be able to do laundry while I work from home…. but even that is hard for me. I forget about it! I become so entranced with what I’m working on that I forget everything else exists! And my mother says that this is called perfectionism….she’s probably right. So since I have realized that this is an issue, I’ve been trying to get better at my multitasking! This is where the crock pot comes in! I recently saw a Cheesy Potato Soup recipe on Pinterest and it said “throw it in and let it sit for 6 hours”. Now THAT is cooking that I can accomplish!! So when I went to the grocery store while Michael was away, I bought the ingredients I needed and I made Cheesy Potato Soup…. and it tastes AMAZING…. and I’m SO PROUD OF MYSELF!!! I’m the girl with NO cooking skills whatsoever! So this is huge for me! And to celebrate this special time in my life… I’m going to share the recipe so other workaholic photographers who have husbands that would really like to have food in the house can make it too!!!

CHEESY POTATO SOUP

INGREDIENTS

1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed

1/2 cup frozen chopped onion (from 12-oz bag), thawed

1 medium stalk celery, diced (1/2 cup)

1 carton (32-oz) Progresso® chicken broth

1 cup water

3 tablespoons all-purpose flour

1 cup milk

1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)

1/4 cup real bacon pieces (from 2.8-oz package)

4 medium green onions, sliced (1/4 cup)

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DIRECTIONS

In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water. Cover; cook on Low heat setting 6 to 8 hours.

In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens.

Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.

Instead of using purchased bacon pieces, cook 2 strips of bacon until crisp, then drain and crumble.

Southern-style hash brown potatoes are diced instead of shredded. These work best in this recipe.

And how cute are these glasses that my cousin made for our wedding gift?! Very FALL! I love it!

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I’m a photography educator, business builder, podcaster, and entrepreneurial cheerleader, I equip entrepreneurs to create a business and life they love—all while being a wife and momma to four, plus one in heaven.