Today, I'm excited to share this very easy and very delicious soup that is perfect for the "chilly" temps that are coming, or if you live in the plains, will warm you up after you dig out of 3 feet of snow.
It was a perfectly fall day here in Texas on Sunday, so we "celebrated" by wearing sweatshirts, and eating a yummy potato soup, which I promise you will love.
Ingredients:
1 bag of frozen hash brown potatoes (cubed)
20 oz. (or so) of low-sodium chicken broth
1 block of neufchatel (could use cream cheese too, but I like to cut corners)
1 can of cream of chicken soup
6 or so strips of bacon, fried, dried and crumbled
1 tsp. cajun seasoning (Or be scientific like me and do a few shakes in)
3 green onions, chopped for garnish
Shredded cheddar cheese for garnish/stirring in to make it even better
Salt and pepper to taste
Directions:
1. Get that crockpot out and put the hash browns, chicken broth, cream cheese, and cream of chicken soup in and give it a stir. Add in the bacon crumbles and cajun seasoning and stir again. Let is go on low for about 6 hours or so, stirring occasionally if you can. If not, just stir it when you get home and let it go again for the cream cheese to blend in.
2. When it's ready, spoon into bowls and garnish with green onion and cheese, then stir in that goodness and enjoy!
Boom. Done. So easy and delicious. What's your go-to crock pot fall soup or recipe?
