TONIGHT'S DINNER: Slow Cooker Creamy Potato Soup & The Poteet Band!

I'm behind - as usual. I found dinner late today! Mr.P and I have been watching our beloved Poteet High School Marching Band - along with the other 27 best 4A bands in the state of Texas - today in the Alamodome in San Antonio, Texas. Thank heaven for technology and online streaming! In between bands I was cruising Pinterest and came across this wonderfully easy looking luscious Creamy Potato Soup - just the ticket for watching the finals tonight! Low and behold I had ALL of the ingredients in my pantry, fridge and freezer, which never happens. To speed up the 6 hour process I popped the potatoes into the microwave and sauteed the onion, threw it into my Crock Pot and now am back swinging to the sounds of the bands and smell of soup to come! This is Liz's recipe, she is the delightful blogger over at sprinklejoy.net. Check her out, you'll be glad ya did. Now back to the bands. I'll come back later and update you on this wonderful recipe!  ENJOY!

Crock-Pot: Creamy Potato Soup

Oh my goodness. Oh my goodness.

I’ve got something special to share today.

You all know how much I love anything having to do with potatoes.  I’ve struggled with finding the perfect potato soup recipe my entire life.  Most of the time, I find that the broth is too runny or it lacks a rich, creamy flavor. Well look no further!

This recipe makes a delicious, thick, creamy soup.  The best part is that I made it with my crock-pot.  I love that I can just throw ingredients in, walk away and come back to a delicious meal.

I’m not embarrassed to admit that it’s so good, I licked the bowl.  Thank you to Pearls, Handcuffs and Happy Hour for inspiring this delicious soup!

Here’s what you’ll need:

• 1 30 oz. bag of frozen, shredded hash browns
• 1 large 32 oz container of chicken broth (I used reduced sodium.  You can also use 3 smaller cans)
• 1 can of fat free cream of chicken soup
• 1/2 cup onion, chopped
• 1/4 tsp. ground pepper
• 1 pkg. cream cheese (I used 1/3 less fat – but don’t use fat free because it won’t melt)
• Toppings: shredded cheddar cheese, sour cream, green onions, bacon, etc.

Toss the hash browns, chicken broth, cream of chicken soup, chopped onion, and ground pepper into your crock-pot. (everything except the cream cheese).

Give your ingredients a good stir.  Cook on low heat for 6-8 hours.

1 hour before serving, add cream cheese to your soup.  Heat through until it’s good and melted.

Serve soup with some of your favorite toppings like shredded cheese, sour cream, bacon, green onions, etc.

I went simple with whole-wheat crackers and cheddar cheese.

Yumm in my Tumm!

Enjoy! And don’t forget it’s ok to go back for a second bowl!

Crock-Pot: Creamy Potato Soup
(Recipe adapted from Pearls, Handcuffs and Happy Hour) 

• 1 30 oz. bag of frozen, shredded hash browns
• 1 large 32 oz container of chicken broth (I used reduced sodium.  You can also use 3 smaller cans)
• 1 can of fat free cream of chicken soup
• 1/2 cup onion, chopped
• 1/4 tsp. ground pepper
• 1 pkg. cream cheese (I used 1/3 less fat – but don’t use fat free because it won’t melt)
• Toppings: shredded cheddar cheese, sour cream, green onions, bacon, etc.

Toss the hash browns, chicken broth, cream of chicken soup, chopped onion, and ground pepper into your crock-pot. (everything except the cream cheese). Give your ingredients a good stir.  Cook on low heat for 6-8 hours.  1 hour before serving, add cream cheese to your soup.  Heat through until it’s good and melted.

Serve soup with some of your favorite toppings like shredded cheese, sour cream, bacon, green onions, etc.

MARCH ON POTEET BAND!

ENJOY!

~THE DOMESTIC CURATOR~

RONDA

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