Yummy recipe to share for a good meatless meal...

Potato Soup  (from Paula Deen magazine)

1 32 ounce bag cubed style hash browns

 1/2 cup chopped onion

1 (14-ounce) cans chicken broth

1- can cream of chicken soup ( added 1/2 can water to clean out can)

1 - brick cream cheese (softened)

Salt and pepper to taste

(I added 2 teaspoons dried dill( a must for potato soup), 1/2 tsp garlic powder, 1 tsp dried chives and a few grates of nutmeg)

 Combine all ingredients except cream cheese in slow cooker on low for 5 hours. Next add cream cheese and stir; cook an additional 30 minutes. Check and adjust seasonings if needed.

We topped our bowls with hot sauce shredded Monterey jack, and chopped bacon. The hot sauce complimented it so much, I will add a few dashes to the pot next time. I might experiment and put some chopped clams in next time, too.

This was so amazingly simple and very delicious! I am not a potato soup person and this was mighty tasty!

 

 Rebecca...we do like potato soup...just hardly ever make it.  I've used cheese in it before, but don't know if I've ever even seen a recipe with the cream cheese in it.

So, is that really good....can you actually taste the cream cheese. I think hubby and I will have to give it a try....lol...after his next store visit...poor guy, he's always going to the store to get that one or two items I need...and the list doesn't stop at those 2 items, I'm afraid.. I'm going to print this out....

Thanks. 

Barbara 

It was very creamy, so good!

Rebecca

This recipe sounds delish but especially now.  ChicagoLand is suppose to have a High temp. on Sunday of TEN. 

Me thinks this would be the perfect soup for that day.  Thank you lots and lots!

Krissy

Krissy, I can't express how easy this recipe was, and so delicious!!! I actually took a potato masher and mashed up some of the potatoes before adding the cream cheese. I think it thickened it some. You won't be sorry if you try it. Let me know if you do!

I sure will, Rebecca!  I've already printed out the recipe so I can get all the goodies from the Grocery Store.  I've already got boatloads of bacon on hand in the freezer.

Thanks again!

I love potato soup And cream cheese. It's going to be snowy and freezing this weekend, so I'm going to try. I even have all the things to make it!

Rebecca_WV_40:

1 - brick cream cheese (softened

Oh that sounds soooo good, it's cold here and DH loves soup.  I want to know what size cream cheese you used.  Was it the large 8 oz. or the smaller size???  Thanks..........Gram 

Rebecca:  Since you say it is so good,  I will give it a try.   I am not one that usually likes a can of this and a can of that in a recipe, and I am not a real Paula Dean fan...........but I'll let you know. 

This recipe sounds very good but I would need to substitute the chicken soup and broth for something else. Could you maybe use a cheddar cheese soup and vegetable broth? I use a block of cream cheese in the gravy when I make my meatballs and gravy and it is delicious. Very smooth and creamy. I haven't responded to any of the chats since the new format so I hope this works. Also, can't figure out how to start a new post. Beverly

Hi Beverly!

Welcome Back!  It's good to see you again!

As for starting a new thread, there's a box off to the left at the top of the page for that.

Glad you're back!

Krissy

Gram - 1 brick = 8 ounces.

 

Charlie ~ The pressure if you don't like it, lol! I do recommend my tweaks, especially the dill. Yum!

 

All you trying it, make sure you send me PM and let me know!

 

Bebberly, how exactly do you do your meatballs and gravy? They sound delicious!

Charlie ~ If you try this soup, please put a dash of hot sauce on your bowl when you eat it. It really compliments it. Also, we put a sprinkle of monterey jack on ours. It was so good, I am having the last for lunch today.

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