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.
Brrr….It’s COLD!!! It is 2pm and it is only 16 degrees…and the temperature is dropping. We had a dusting of snow last night and the low for tonight is -3 degrees but with the wind chill being miserable. I almost can’t believe it will be 53 degrees Friday. Anyway, my Little Man and I have been home all day today staying warm. I’ve been cleaning and getting everything washed up in case of an electricity outage and he has been playing like a wild man. When I laid him down for a nap I started to think about what I should make for supper tonight. There was one thing that popped into my head: soup! Then I had to narrow it down and I decided on Easy Vegetable Soup. It really is a perfect day for it!
I use a Dutch oven anytime I do soup, stew, roasts, steaks…a lot of things. That’s what I used for this soup. The one I used today is by The Lodge. It’s an enameled cast iron Dutch oven. I think it is the 6-quart size but I’m not 100% on that.
- 28 oz Crushed Tomatoes,
- 6 oz Tomato Paste
- 14oz Can of Beef Broth
- 1 Onion, Peeled & Cubed
- 8 – 10oz Steak cut into chunks (Any kind that suits, I happened to have tenderloin)
- 12 oz. Frozen Mixed Vegetables (Peas, Carrots, Green Beans)
- 4 Medium Potatoes, Peeled & Cubed
- Olive Oil, about 2 Tbsp. give or take
- 2 Tbsp. Worcestershire Sauce
- 1 Cup Beef Stock
- 1 ¾ Cups of Water, more if needed
Prep the food first. Peel and cube potatoes and onions. Cut the steak into chunks, salt and pepper liberally.
In my Dutch oven, I put roughly about 2 Tbsp of olive oil and heat till it’s pretty hot, about medium high heat.
Add the onions.
Let them sweat a bit…
And brown a bit.
Take them out and put them to the side.
Add the steak.
Let it brown a bit.
Take it out and set it to the side.
The bottom of the pan should look like this. All of this is FLAVOR.
Pour the Beef Stock in to the still hot pan
Whisk getting all the bits of flavor off of the bottom.
Put the steak back in…
Followed by the onions…
And all the other ingredients…
Water & Beef Broth
Stir mixing all the ingredients
Simmer for 3 hours on medium low heat. Keep a check on it and add more water if needed.