It’s still soup weather, so I tried out a recipe T’s mom sent me for potato soup. Being incredibly disorganized and having used the last of the non-flavored cream cheese on cheesecake, I ended up making some substitutions.
It turned out pretty well, so here’s how I made it:
- bag of hash browns
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 4 cups water, though if I make it again I’ll probably use 3 and make it a little thicker
- 2 cubes of bouillon
- 3 chicken thighs
- little bit of sautéed onion, garlic, salt and pepper to taste
- shredded cheese
Like, just throw all of it but the shredded cheese in the crock pot. Cut the chicken thighs into bite-sized chunks, but everything else just gets dumped in. Turn the crock pot on high, cover it, and walk away for two hours. Stir it once or twice, then walk away for another two hours. I think it’d be more like six on low.
When you’re dishing it up, put shredded cheese on top.
If you want to add vegetables, shredded carrot or zucchini would probably work well, but this is ridiculously simple and filling and good, and I’m going to have leftovers for ages.