Crockpot Potato Soup
30 oz bag of frozen shredded hash browns
42 oz chicken broth (I used a small carton and a can, pretty sure I was close anyway)
1 can cream of chicken soup
1 8 oz block cream cheese
1/2 C. chopped onion (I don't like onion so I left this out and added a tsp. of Penzey's toasted onion powder)
Put it all in the crock pot and let it go for 6-8 hours on low. Mine was done after 6 and I did open it a couple times to stir and incorporate the cream cheese. I thought it was too thin at first but it thickened up as the potatoes cooked. And this is really truly it! We ate ours with shredded sharp cheddar and bacon, along with a spinach salad for those who like green stuff and a loaf of fresh baked bread. It was a tasty meal for one of the three cold nights we've had this winter. Sadly, I think winter might really be on it's way out - it was in the mid seventies here today. I'm sure if you're stuck in the snow you're telling me to suck it right now but I'm a winter girl at heart who has had NO winter this year. Sniff, sniff.
Ah well, I can always crank the A/C and comfort myself with soup ;-)
oh yum. I love soups. We actually had taco soup last night, which felt strange considering it was 78 during the day. I missed not having cold weather too. :(
ReplyDeleteI'm wondering what Summer will be like? Super hot or suddenly snowing, lol?
Love the new header, looks like the perfect quilt inspiration!
Oh god that looks so good. But at the same time just wrong because I don't think I could stop at one bowl. Potatoes and cream cheese - yeah, that will get me ready for my spring wardrobe :-)!
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