Wednesday, October 19, 2011
Easy Peasy Potato Soup
Just a warning, this particular soup does NOT go back to the basics at all, but it is SO easy and SO yummy that I had to share. This has been adapted from a recipe given to me years ago, but lost shortly after it was given to me. The original recipe was a crock pot version. You can adapt this one to fit your crock pot as well--just adjust it according to your taste. :)
For my family of seven, this makes enough for dinner with left overs for lunch.
12 medium potatoes, diced. (I don't peel my potatoes because I want my family to get all the vitamins. Plus, I'm blessed to not have picky eaters. If you want to peel your potatoes, you can.)
2 small or 1 large onion, chopped
2 large cans of cream of chicken soup
2 small cans of cram of celery soup
64 ounces of chicken broth
Garlic powder to taste
Pepper to taste
16 oz of cream cheese
Put all ingredients into a pot, except for the cream cheese. Cook on medium heat until potatoes are tender. Make sure you stir often so that it doesn't stick to the bottom of the pot. When potatoes are tender, add cream cheese cut up into small squares. Stir in and cook on low until melted.
Put in bowls, garnish with crumbled bacon, cheddar cheese, chives, sour cream, and anything else you like on your potato soup. Enjoy!
This is super yummy, super thick, and filling!