Kitchen Confessions: Creamy Potato Soup

Last week we were experiencing spring-like weather at the beginning of the week and we celebrated by grilling out on the Big Green Egg.  It was short lived though because by the end of the week the temps were frigid and had me wanting soup again. I don't know what it is about cold weather, but I just want to stay inside and eat soup from my crockpot.  I loved the Broccoli Cheddar Soup I made last month (although it wasn't a crock-pot meal) and the White Chicken Chili a few weeks ago.  My latest soup recipe I tried was for a creamy potato soup.  I searched Pinterest and found this recipe.  When I read that it was a Paula Deen recipe I was sold. I mean, I knew it might not be the healthiest thing I could make, but I knew it would taste good, and it did!

It was delicious and super thick/creamy, which is just how I like my potato soup. I loved that it was made from frozen hash browns and that I could just dump all of the ingredients in my crock-pot and let it cook all day.  

Creamy Potato Soup 
Ingredients
1 (30 oz) bag frozen hash-brown potatoes (I used cubed)
2 (14 oz) cans chicken broth
1 can cream of chicken soup
1/2 cup chopped onion
1/4 teaspoon ground black pepper
1 (8 oz) package cream cheese (softened)

Optional toppings: shredded cheese, bacon, sliced green onions, sour cream

Directions
1. In a slow cooker (crock-pot), combine potatoes, chicken broth, soup, onions, and pepper.
2. Cover and cook on low for 5-6 hours.  If your potatoes are still in big chunks you need to cook a bit longer. They will start falling apart when it's ready.
3. Add the cream cheese and cook 30 more minutes or until cream cheese is melted, stirring occasionally.
4. Top with desired toppings if desired.
5. Enjoy!


While we are on the topic of cold weather we also wanted to share our guest post on the Avenue blog about some of our favorite winter coats and accessories for the whole family.  We know spring weather is here this week and we hope and pray it is here to stay, but that doesn't mean you still can't check out some of these.  What better time to stock up (and probably snag some sales) than right now!

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Kitchen Confessions: Apricot Pork Tenderloin

So excited to kick off our Crock Pot Confessions link party today!!

I think cooler weather is finally here to stay and that means I have a good excuse to pull out my trusty crock-pot on a pretty regular basis.  Cool weather and crock-pot meals just go together, right?  I love any meal that is simple and quick to make and this Apricot Pork Tenderloin recipe fits the bill.  I always make it with pork tenderloin, but I think it would be really delicious with chicken, too.  It has sort of an Asian taste to it and I love it because we can stretch this meal for at least a few days.

The first day we just eat it with rice and a vegetable or salad.  On day two I either make pork sliders or tacos.  For the sliders I usually top with provolone cheese and warm everything in the oven to melt the cheese.  For tacos this past time this sweet meat with lettuce and a little feta was so delicious.  I'm not one to pat myself on the back when it comes to things in the kitchen, but y'all, those tacos seriously tasted like something from a restaurant.

Note - I am not a food photographer!  These were snapped quickly with my iPhone before serving dinner to my family. :-)

Crock-Pot Apricot Pork Tenderloin 
Ingredients:
-pork tenderloin
-jar of apricot preserves
-packet of french onion soup mix
- 3/4 cups water

Directions:
1. In a bowl combine apricot preserves, soup mix and water.  Stir until well mixed.
2.  Place pork tenderloin in crock-pot and cover with mixture.
3. Cook on low for 6-8 hours.
4.  To serve, shred using two forks and spoon some of the sauce on top.
5.  Enjoy!

Now link your favorite crock pot recipes below for the link up or in our comments sections. We will be highlighting our favorites all month long! 

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