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If you follow me on Pinterest, you'll notice that I've pinned about 40 recipes for potato soup! It ties with tortilla soup as one of my all time favorites! I pinned this great recipe recently (and found quite a few others on the same blog!) and we tried it out this weekend. It was delicious! I was skeptical since it seemed so easy but it ended up great.
Ingredients:
-30 oz bag frozen hash browns
-3 14 oz cans chicken broth
-1 can cream of chicken soup
-1/2 tbsp minced onion
-a few grinds of pepper
-1 package cream cheese (regular, not low fat!)
The source recipe has instructions for a crock pot, which is how I meant to make it. Saturday morning was too busy so I did a stovetop version that night.
Combine everything in a large pot except cream cheese over medium heat. Once heated through and starting to bubble, turn heat down to low. Cook 30 minutes or as long as you want, stirring occasionally. About 30 minutes before serving, add cream cheese and allow to melt.
I added my cream cheese in bits rather than one large brick so it would melt more easily. I probably did not give it a full 30 minutes because I was hungry! Still had a few bites where cream cheese wasn't fully melted but that is certainly not the end of the world!
Top with sour cream, bacon, cheese or your favorites and serve with bread (like this one!)
