I don't confess to being a soup fanatic. Some people love to eat soup every chance they can get, but I am not that person. I will eat soup because it is fairly simple to make and it's good on a cold day, but generally, I am not soup's number 1 fan.
That being said, this one is good. I am more of a thick soup person. I like when it has some stick to your ribs consistency. A kind that is hearty and fills you up.
Last night, some ladies I know had a get together. We went from house to house to see each other's Christmas decor and at each stop, we ate. From pinwheel roll ups to amazing fudge dip, we ate so many tasty treats.
One of the stops had delicious soups and I just have to share it because I think everyone will enjoy it. It really can't be a simpler recipe especially because it can be made in a crockpot.
Paula Deen's Crockpot Potato Soup
Makes 6 servings
1- 30 oz bag of frozen hash brown potatoes
3 cups chicken broth
1- 10.75 oz can of condensed cream of chicken soup
2 bay leaves
¼ cup chopped green bell pepper
4 oz cream cheese, softened
½ cup finely chopped onion
¼ cup chopped red bell pepper
Salt and freshly ground pepper to taste
Green onions, shredded cheddar cheese, and crumbled cooked bacon for garnish (optional)
1. Add the hash brown potatoes, chopped onion, and chopped green and red bell peppers into the pot of your slow cooker
2. Pour in the chicken broth
3. Mix in the condensed cream of chicken soup, bay leaves, and season with salt and pepper. Cook on low for 6 hours
4. 30 minutes before cook time is over, stir in the softened cream cheese and continue cooking for the remaining time