November 10, 2015

No Chop Potato Soup






We have had nothing, but gloomy rain here in Georgia for the last two weeks.  Its been hot and muggy for some of it, cold and wet the rest.  According to the Weather Channel, there is no end in sight either!  Rainy weather always makes me want warm soup.

Saturday night, Hubs and I had a date night in.  Some of our best date nights have been when we have stayed home.  Normally, we love to cook together, but we both weren't feeling doing all of that so I decided to throw a bunch of stuff in the crock-pot and call it potato soup.  Lo and behold, it turned out delicious!  It tasted very similar to O'Charley's Loaded Potato Soup.


INGREDIENTS

1 bag O'Brien hash brown potatoes (frozen)*
1 can of cream of chicken
32 oz box lower sodium chicken broth
8 oz low fat cream cheese, softened
1 Tbls garlic (I used pre-chopped)
1/2 tsp Smoked Paprika
1/4 tsp Chipotle Chili Powder
3 slices of bacon, crumbled (optional)
green onions, chopped (optional)
black pepper (optional)

* O'Brien potatoes are just chopped potato hash browns with bell peppers and onions already chopped up in the bag with them...This is key to keeping your soup chop free!

METHOD

Put everything into the crock-pot, except for the cream cheese, and stir until combined.  Cook on high for 3 hours or on low for 5 hours.  An hour before serving, stir in cream cheese and cook bacon until crisp.  It is good break off cream cheese into smaller pieces before putting into the soup.  Helps it melt into soup quicker.  

When ready to serve, top with shredded cheddar, crumbled bacon and chopped green onions.  I didn't have any green onions when I made it and missed having them on my soup.

This soup is so filling and yummy.  It really hit the spot on a cold rainy night.  I plan to make this as a broccoli cheddar soup next time.  Will post that recipe as soon as I make it!



Chelsea Signature 
 
*This recipe was adapted from The Girl Who Ate Everything

Full Time MamaMartinis & Bikinis


4 comments:

Kate at Green Fashionista said...

YUM! Love the idea of using shredded hash browns - definitely pinning <3

Green Fashionista

Kayla Whitter said...

Omg, it looks so good. I made some crockpot potato soup last week (or tried to), but it was too thin. I also used the frozen hashbrown potatoes, because I'm lazy, but I needed the cream cheese. Thanks for posting this, Chelsea. I will definitely be making this!

Emily said...

The hash browns are an excellent idea and it looks amazing!

Trista @ The Classy Chaos said...

This sounds so much easier than the recipe I tried last week!! Thanks!