Sunday, October 28, 2012

Potato Soup

Hurricane Sandy is coming, we have spent the day just waiting for the storm to hit tomorrow. So, it just felt like a crock pot day.  I found a few variations of this potato soup recipe and have wanted to try it.  
It was pretty good, especially for a very easy recipe.  I had all ingredients on hand.

  • 30 oz bag of frozen square hash brown potatoes
  • 2 (14 oz) cans of chicken broth
  • 1 (10.75 oz) can of cream of chicken soup
  • 1/2 cup chopped onion (I don't eat onion so I omitted this and used some Tastefully Simple Onion Onion)
  • 1/3 tsp. black pepper
  • 1 (8 oz.) brick of cream cheese (softened) 
Garnish:  cheddar cheese and bacon (or what ever you like!)

In slow cooker, mix all ingredients (except cream cheese).  Cover and cook on low for 5 hours.  
Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.  Garnish with your choice of toppings!

I added some shredded cheddar cheese to the soup with the cream cheese.  Then I garnished with fresh bacon and shredded cheese.  

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