*This is a repost from a while back … since it’s getting cool out again (well, not HERE), time to get the Soup On! Not to mention, Princess is going to be in a non chewing mode for a few days at least with the 4 extractions taking place on Tuesday … what better time than now to make a soup for her!
The original recipe is here. AND this is how I do mine …
1 large bag of frozen, shredded hash browns. I have to hide them in the very back of the freezer as Hubby automatically assumes that its breakfast food (b1g1 this week at Publix)
2 cartons (32 oz each) of chicken stock (pantry, Costco buy)
1 can cream o’ chicken soup (pantry, real deal, campbell)
1/2 onion, chopped fine (fridge, who doesn’t have an onion?)
1/4 tsp ground black pepper (pantry)
1 8oz pkg of cream cheese (fridge, bought last week for another recipe … keep an eye out) Sorry, apparently NO FAT will not melt, so don’t use unless you want clumpy stuff
Optional for topping: bacon bits, shredded cheese, chopped green onions, diced red onions, etc.
Personally, you gotta have toppings! So we will have all but red onions as I’m not buying THOSE.
This is like stupid easy … just toss everything except the cream cheese in your crockpot. Mix it up a little (just because), set on low, and go to work for the day.
Come home 8 hours later, praise the Lord that you thought to make dinner before you left this morning and throw in the cream cheese. Personally, because I’m different, I cut mine up in cubes. Go ahead, be different with me. Put the lid back on and wait another hour (more or less) til the cheese melts.
I wanted mine to be creamy, so I grabbed the immersion blender and went to town.
Which makes me ask the question, should I remove that label thingy after TWO years? What do you think??
Note: Next time, I think I’ll try the country style diced potatoes … just sayin.
Serve it up and top with choice of toppings! Enjoy!
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