Well it seems that winter is still with us (snow is falling and the low tomorrow night is -3!)), but I must say that it is only March 2nd and that is still winter in the northeast. I know it’s … Continue reading
I know I seem to post a lot of soup recipes, but I can’t help it! I just love them! And in the winter, that is always what I want for dinner. After all, I did a whole soup week … Continue reading
Happy New Year! As always, it’s hard to believe that we have begun a brand new year. I’m sure you feel as I do – the older you get, the faster each year goes. I just want to yell “hang … Continue reading
This is a wonderful, classic recipe. It is so soothing every time I eat it, definitely comfort food. I love soup. Of course I think all soup is comfort food…don’t you? This is a soup I make every year, it’s … Continue reading
You are going to LOVE this soup! I’ve made this a whole lot…it’s great to make for a crowd, for an easy weekday meal, for company with delicious homemade bread, and especially a cold winter’s night. You will not believe how easy this is. I realize there are some things from a can in here, but sometimes you need something quick and easy.
I originally made this as a baked potato soup, topped with scallions, bacon bits, cheese and sour cream. However, the other week I didn’t want to mess with toppings for a larger group, so I just dumped a bunch of cheddar cheese in the soup at the end and served it that way. It was great! I’m sure you could add cut up ham, or some vegetables or anything that sounds good to you. This is a crock pot meal, but I think you could just cook it on the stove if you were short on time.
Check out the rest of soup week:
Easiest Potato Soup in the World
3 – 14 oz cans of chicken broth (or equivalent)
1 can cream of chicken soup
1/2 cup onion, chopped
1/4 teaspoon ground pepper
1 8oz block of cream cheese, cut into chunks, low fat can be used
cheddar cheese or toppings for baked potato soup – bacon bits, scallions, sour cream etc.
In the crock pot combine everything except the cream cheese. Cook on low for 6-8 hours. About 30-60 minutes before serving, add the cream cheese to the soup and keep heated until melted. After the cream cheese has melted, a cup or two of chedder cheese can be added if not serving as baked potato soup, or omit cheese and serve with toppings.
This could be made gluten-free if a gluten-free cream soup, or a homemade version, is used.