It’s fall, and that means raking leaves, football Saturdays, Halloween, and soup.
Nothing beats the celebration of a crisp, fall afternoon like a bowl of hot soup. I made some last week. Really good Creamy Potato Soup. Like most everything I make, it was super easy, and it all fit nicely in my crock pot. Here’s how.
First, put a liner in your crockpot for easy clean-up. Add one 30-oz. package of frozen hash-brown potatoes, one 28-oz. carton of chicken broth, one can Cream of Chicken Soup, and one small, chopped onion. Cover and cook on low for about 6 hours or until the potatoes are falling apart. Add an 8-oz. package of cream cheese which has been cut into cubes, a sprinkle of garlic powder and salt and pepper to taste. Let simmer for another 30 minutes, mix well and serve your bowls. Garnish with a little bacon and green onions if you wish and turn on the football game. It’s time for soup.
Creamy Potato Soup
1 30-ounce bag frozen hash-brown potatoes
28-oz. can of chicken broth (see Note)
1 (10.75 ounce) can cream of chicken soup
1 small chopped yellow onion
S & P to taste
1 (8 ounce) package cream cheese (softened and cubed)
