Since the weather is still running a little cool, potato soup sounded like it would taste good today! I had some hash browns in the freezer that had the bell pepper and onions already included (I think they call that O’Brien potatoes?)
So decided to use them for a quick pot of soup. This is a recipe that I will now keep! It was so quick and easy and cooked in Clementine (the Crockpot) while Randy and I were downstairs for a meeting for about an hour or so!
Ingredients:
1 tablespoon bacon grease
2 cups of cubed hash browns
1 carrot sliced thin
1/2 small onion, chopped
1/2 cup of chopped celery
2 1/2 cups chicken broth
1 package of Pioneer Country gravy added to 1 cup of water
Salt, pepper, garlic powder, 1/2 teas thyme
1 cup of shredded cheddar cheese
Directions:
Heat the bacon grease and sauté the onion, celery and potatoes for 3-4 min over medium heat.
Pour chicken broth in crockpot. Place sliced carrot into broth. Add the potatoes/veggie ingredients to the broth. Cook on high for about 2 hrs or until carrot and potatoes are tender!
Mix the gravy mix with 1 cup of room temp water until smooth and pour into crockpot, stirring until well mixed. add the cheese and stir! Place lid back on crockpot and cook for another 20-30 min on low! Ladle soup into bowls and serve with crackers of choice!
Chocolate Castles 