I just couldn't bare the thought of posting a hot soup recipe in July, so I've been holding out on this one. August is still hot, but somehow it just sounds more "autumnish." Well, it doesn't get much easier than this folks! (Nor much creamier. Not the healthiest. :) This is a super easy recipe that you can throw in the crockpot, or... do like me, and speed things up even more by doing it over the stove. You basically just throw it all in and heat it up. This was a hit with my whole crew... which is saying something, seeing as how I served it up in 100 degree weather. :)
*Lyd's Tip: Rather than use the flavorless, overpriced store-bought hash-browns, just pull out a few of your left-over baked potatoes and grate them up. (I use my food processor and it takes no time!) The cook up better and make a much smoother, creamer texture anyway! :)
Paula Dean's Easy Potato Soup (Raining Hot Coupons)
1 Bag of frozen hash-brown potatoes – squares, not strips (30 oz bag) (Or grated baked potatoes)
1/3 – 1/2 cup chopped onion (depends how much you like onion)
1/4 teaspoon ground black pepper
2 Cans of chicken broth (14.5 oz each)
1 Can cream of chicken soup
1 Package Cream Cheese (softened)
Cheese for the top!
Combine all the ingredients (except for the cream cheese and cheese) and mix well then cook on medium to 4-5 hours.
Add the cream cheese (softened) at the end and cook for another 20-30 minutes.
Add some cheese to the top (optional)