Fall is upon us here – enough so that I’m actually wearing sneakers instead of my almost always present sandals. Seriously, I wear them every day I can. Anyway, cooler weather means warmer, comfier foods. I came across this recipe of Ms. Deen’s and thought, what the hell? I’m *not* a fan of her at all and it has nothing to do with her food. Southern food is fucking AWESOME.
You never know unless you try something. Simplistic recipe, few ingredients, and bonus – it’s in a crock pot! So, let us give it a try, no?
Ingredients:
- 1 (30 oz.) bag frozen hash-brown potatoes
- 2 (14 oz.) cans chicken broth
- 1 can cream of chicken soup
- 1/2c chopped onion
- 1/3 tsp. ground black pepper
- 1 (8oz) package cream cheese (softened)
In a slow cooker, combine potatoes, broth, soup, onion, and pepper. Cook (covered) on low for 5 hours. Add the cream cheese, stirring a bit to blend it all in. Cook for another 30 minutes.
Here: have some pics.
Cheese, green onion, and bacon bits. You’ll need the garnish!
Pretty damn simple, right? It was simple alright and for what it’s worth, it tasted … okay. Honestly, it needed more seasoning and the hash browns get too soft for my taste. I have another recipe I’m going to try in a week or two.
And then another one after that. Did I mention that I really like potato soup? *grin*
I tried making one of Paula Deen’s recipes once — for biscuits. They were horrible. So much butter and not in a good way, and the biscuits were more like opening up a container of Morton’s and pouring the contents right onto my tongue. Blech.
As far as soups go, I’m pretty excited that Texas -finally- has some “cold” weather (cold being relative, obviously). I’ve been thinking of FINALLY trying the broccoli cheese soup recipe I have as well as the creamy asparagus soup (if I can find fresh asparagus for a decent price). I also came across a recipe the other night that I WILL be trying soon — chicken lime soup. It’s got jalapeno in it, which I want to try, but I also want to try it with serrano peppers, which have a tendency to be a touch spicier. The recipe calls for canned diced tomatoes, but ew. I’ll use fresh, ta very much. I’m also looking forward to making my chili again.