I’m in a major soup mode! They are so easy and perfect on chilly nights! Today I’m sharing an easy potato soup. A few weeks ago I attended a Moms Night In where we all brought goodies to share. My friend made this soup and it was sooooo good. I couldn’t wait to make it myself. The recipe is from Paula Dean herself! And guess what? No peeling potatoes all day for this. It only calls for 5 ingredients and I bet you already have most of them in your pantry right now!! Get your crock pot ready!!
Paula Dean’s Potato Soup
1 30oz bag of frozen southern style hash-brown potatoes – squares
⅓ cup chopped onion (I left out the onion!)
¼ teaspoon ground black pepper
2 cans of chicken broth (14.5 oz each)
1 can cream of chicken soup
1 package Cream Cheese (softened)
shredded cheese (optional) –
Combine all the ingredients except for the cream cheese and shredded cheese.
Mix well and cook on low 6-8 hours.
Add the cream cheese and continue to cook for 30 minutes.
Stir well until soup is smooth.
Spoon into bowls and add shredded cheese to the top if desired.
I made this early one morning and by afternoon it was ready. I didn’t have to do anything else for dinner! It was perfect. We did put some shredded cheese on top to make it more fun. Yum, I want some right now!!
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