It has come to my attention that you are coming to my blog through our mutual friend, pinterest, and I'm so happy to have you here!
Just thought I'd share 3 things before you get to the recipe you're after:
1. I had no idea this recipe would go viral or else I would have cleaned that crock pot and taken the picture in better light. Forgive me.
2. Paula Dean would never steer us in the wrong direction when it comes to cream cheese, butter and potatoes,
but she did forget to tell us that this soup is awesome with bacon too.
3. I also blog about photography, projects, faith and my spunky Veda Jane, so feel free to follow along if you'd like!
Here's a recipe that will help you cope with the bitter cold that came on the scene out of nowhere this week! It is comfort food with a capitol "C", so much so that after I ate a bowl last night, I went into a food coma for two hours on the couch and woke up cozy and rested in time for Modern Family. It is called "Jane's Potato Soup" from an issue of Paula Dean, but it is more creamy than soupy so don't think for a second this could be a healthy veggie fix.
1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2c chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
Garnish: minced green onion (I add cheese here as well, and I'd add bacon if I had it)
I a slow cooker, combine potatoes, broth, soup, onion, and pepper.
Cover, and cook on low for 5 hours.
Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.
Garnish with green onion if desired.