It’s still January, so it’s still National Soup Month.
I got this soup from Facebook. I made a few changes so it’s add-it-all-at-once crock pot soup.
Here’s what you need:
- 26-30 oz of hash browns
- 24 oz of non-fat chicken broth
- 1 can (10.75 oz) fat free cream of chicken soup
- 1/4 c chopped onion
- 1/4 tsp pepper
- 8 oz low-fat cream cheese softened and cut into cubes
- 1 c skim milk
About the hash browns: You can use frozen hash browns, or frozen Potatoes O’Brien. I use reconstituted dried hash browns from Costco. These come in package of 12 cartons that are about the size of a school milk carton. Re-constituted, the carton makes 6 1/2 cups. (I cringed when Loved-One brought these cartons of dried potatoes home. They can’t possible be good. Oh my gosh, they are Grrreat! Great with eggs and toast in the morning, too.)
About the cream soup: For some variety, I use cream of celery, cream of mushroom, or some other cream soup I like.
Okay. Here’s what you do:
- Throw everything in the crock pot and set the temperature based on when you want to eat. I usually throw it all together in the morning, so it’s ready for lunch. I set the temperature on High (4 hours.)
- Smoosh up the cream cheese a couple of time during the heating process.
Lunch is ready.
My favorite soup-along is these Mystic Harvest Purple Corn Tortilla Chips with red & black Quinoa new at Costco. De-lish. A piece of fruit, and voilà, Lunch for Duckie, Love-One, and me.
The recipe makes A LOT of SOUP. It is even better warmed up the next day. And if you are a Weight Watchers, just 3.5 points for a cup. We make this soup at least every two weeks; it’s that good.
Now for this week’s hat:
Next up, a sweater I started for Loved-One, er-um, 5 or more years ago. I have the back finished and almost done with the front. No way will the sweater sleeves be done by next week. So hold on for the knitting progress.
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