I offered this recipe to a friend of mine (Hey, Jules -- you finally got on my blog!) and thought I might as well post it here for anyone else who is interested. It came from a friend of mine in Tennessee. I was not a fan of any cream soup until I tried this one. Now I'm sold on this and make it in large batches (it makes MORE than enough -- I cook it up in the largest of my three crock pots) to freeze or eat on all week when it snows or ices. I've also been known to heat up some chili too and have a feast!
8 cups peeled, chopped potatoes (I use Russets most of the time but sometimes use reds. I also cut them in 3/4"-1" cubes and throw in a handful of the peels for good measure, texture, and iron.)
3 cans chicken broth (I use Swanson's.)
1 can cream of chicken soup (I use HT brand usually, but sometimes Campbell's. Personally, I think it needs the regular sodium and the full fat!)
1 package cream cheese (I use HT brand usually, sometimes Philadelphia brand. This one can be low fat if you really feel the need, but remember that it is a cream soup!)
1/2 cup chopped onion (Green onions are good here, but any kind is fine.)
3 tablespoons bacon bits (I cheat and use the ones you buy in the salad dressing aisle. We don't usually keep bacon in our house and I don't want to buy a whole pack just for this soup.)
Blend cream of chicken soup and cream cheese together. Pour all ingredients into crock pot. Cook on high for 6-8 hours.
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