Yesterday Jason was at our rental property working on the remodel and I was running around the house doing laundry, wrestling my toddler and trying to get my house in order before the work week began. It was getting closer to supper time and I needed something that wasn’t really labor intensive but still filling and warm after such a long day. I decided on potato soup.
I came across this recipe late last year that one of the YouTubers I follow posted. She used frozen hash browns and cooked it in the Crock-Pot. I tweaked it to make it my own, cooked it on the stovetop, used my own potatoes and I am so in love with it! This is my new go-to soup for cold weather. It is always a hit at my house. We can usually have this one day and have two days worth of leftovers. The Husband isn’t big on leftovers but he won’t turn this down!
- 2 Small Onions Chopped
- 3 Cans Chicken Broth
- 1 Can Cream of Chicken Soup
- ¼ tsp.Seasoning Salt
- ½ tsp. Black Pepper
- 5 Medium Potatoes
- 1 Block of Cream Cheese (Full Fat)
- Cheddar Cheese
- Crispy Bacon
In a large stock pot combine onions, chicken broth, cream of chicken soup, seasoning salt, black pepper and potatoes. Bring to a boil and then put the heat back down so that it is steadily simmering. Let it simmer for 20 minutes.
Add cream cheese to soup and let it melt and mix in. This will probably take 5-10 minutes depending on how cold your cream cheese is. I always keep extra stored in the freezer just for this soup. Even though the texture changes if you thaw it and try to use it on a bagel it is just fine for soup.
Garnish and serve!
We really like this with yeast rolls but biscuits or cornbread would be great too.