I heart Paula Dean. Seriously. Not only does she remind me of my dear friend and former B&B owner, Mickie, from Annapolis, Maryland — but she also knows how to make good food without tons of time and effort. This Potato Soup is about as easy as you can get — great for a weeknight meal or a Sunday in front of the fire! I can’t decide what’s the best part — not peeling the potatoes or letting Crock Pot do all the work for you.
20 oz of frozen hash brown potatoes (I used the Southern Style cubes)
1 can Cream of Chicken Soup (I used 98% fat free)
3 cups Chicken Broth
1 small onion, chopped
1/3 teaspoon black pepper
8 oz cream cheese, softened
Garnishes: bacon, shredded cheddar cheese, chives, etc
In a Crock Pot, combine potatoes, broth, soup, onion and pepper. Cover and cook on low for 5 hours. Stir in cream cheese; then cook an additional 30 minutes, stirring occasionally. Put into your favorite soup bowl and garish as desired. Enjoy!
It is back to work I go tomorrow after a short materity break. I spent some time today making copies of these yummy receipes. They will get us through the week! I can’t wait to try the honey sesame crockpot chicken! Yum! Thanks for sharing!
Comment by Michelle — February 18, 2013 @ 1:36 pm