Tuesday, December 1, 2009

Potato Soup


This is another favorite soup recipe that is both convenient and simple to make, yet so comforting to eat. There are many different potato soup recipes out there, but I keep coming back to this one. The use of frozen hash browns makes prep super simple and as I have said before the crock pot is my best friend so I enjoy not having to labor over the stove. Add in bacon, green onions, and more cheese and I am in potato heaven!

Jane’s Potato Soup

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1 (30 oz) bag frozen shredded hash brown potatoes

3 (14 oz) cans chicken broth

1 (10.75 oz) can cream of chicken soup

1/2 cup chopped onion

1/4 teaspoon ground black pepper

1 (8 oz) package cream cheese, softened

Garnish: cooked and crumbled bacon, minced green onion, shredded cheddar cheese

In a 6 quart electric slow cooker, combine potatoes, chicken broth, soup, onion, and pepper. Cover and cook on low for 5 hours. Stir in cream cheese; cook 30 minutes stirring occasionally, until combined.

Garnish with desired toppings.

Source: Cooking with Paula Deen magazine, January/February 2008

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