Hey hey, it’s Sunday which means it’s time to share another SUNDAY SOUP! Let this cook all day on your Sunday Funday and you’ll be set for dinner!
THIS soup is yummy and I get really excited when I’m making it … its just a little bowl of pure comfort food to me … yummmy ….
The last few times I made this, I switched it up a little and used the refrigerated steakhouse seasoned diced potatoes …. I really liked the seasoned taters and plan to stick with that from here on out!
Another thing I have to point out: toppings. I love toppings, but then again, I love a loaded baked potato … so that’s how you need to look at it. Do you like bacon, cheese, green onions on your baked potato? Then, by all means, add those to your cup of soup. Otherwise, eat it naked and make feel a little healthier for doing so 😉 I’ve not added the toppings to the ingredient list below … just add what YOU like to top off your soup!
So…enough with the ramble … lets get cooking!!
2 bags (20 oz each) of steakhouse seasoned diced potatoes (or you can use frozen potatoes)
2 cartons (32 oz) of chicken stock
1 can cream o’ chicken soup
1/2 onion, chopped fine OR a real generous shake of the dehydrated onions
1/4 tsp ground black pepper
1 8oz pkg of cream cheese … do not use fat free as it will not melt down
As with ALL crockpot meals, just dump everything in the crockpot except the cream cheese. Give a little stir, put the lid on and set it to high for 6 hours or 8 hours on low (your choice).
After the time has gone by … take the lid off, cut up the cream cheese into cubes and toss those in the crock pot. Add the lid back on and walk away for an hour or so, til the cheese has melted.
Because I like my soup creamy, I grab the immersion blender and go to town making the soup nice and smooth. If you prefer, leave it chunky. It’s up to you and I won’t judge! 🙂
IF the soup is too thick, you can add a little water, chicken broth or milk to thin out a little.
Dish up, add your toppings if using, and dig in to this little bowl of comfort … enjoy!