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: Broccoli Cheddar Soup

Last week when the talk of the town was the snow we might get, I was in the serious mood for some soup.  I started searching Pinterest and came up with a few different recipes I wanted to try.  One of those was a broccoli cheddar soup recipe.  I'm usually a dump all the ingredients in the crockpot kind of girl and anything that requires sautéing and simmering makes me a little nervous because I think it will take too much time.  However, I couldn't find a broccoli cheese soup recipe that sounded good from a crockpot so I decided to make the real thing.  Like not take out, not pre-made from Costco, the real-deal homemade.  As we waited for the snow to arrive the girls and I got to work chopping broccoli, sautéing onions, and simmering our hearts out.

And you know what???  It was TOTALLY worth it. The final product was SO good.  Like I almost threw out my shoulder patting myself on the back kind of good. The kids loved it (minus Boo-Boo who doesn't eat anything), we loved it, and everyone went back for seconds.  I promise this is worth the time and effort! (And it honestly didn't take that long!)  My only regret is that it didn't make more.  I might even double the recipe next time so that we can have leftovers.

Copycat Panera Broccoli Cheddar Soup
Ingredients:
-1 tablespoon melted butter
-1/2 medium chopped onion
-1/4 cup melted butter
-1/4 cup flour
-2 cups half and half cream
-2 cups chicken stock
-3 cups chopped fresh broccoli
-1 cup matchstick carrots
-8 oz. extra sharp cheddar block, shredded
-salt and pepper to taste

Directions:
1. Saute onion in 1 tablespoon of butter, set aside.
2. Cook the 1/4 cup melted butter and flour using a whisk over medium heat for 2-3 minutes.  Stir constantly and add the half and half.
3. Add the chicken stock and simmer for about 10 minutes.
4. Add the broccoli, carrots and reserved onions.  Cook over low heat 20-25 minutes.
5.  Add salt and pepper and shredded cheese.  Stir to allow cheese to melt.
6. Garnish with shredded cheese.
7. Enjoy!

Original recipe found HERE.  I only made a few adjustments...left out nutmeg (because I didn't have any on hand) and didn't simmer after step #3 for quite as long.  

 

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