Look Out Pickermans!

There are many things I love about social media, especially with our life on the road.  It allows me to keep in touch with friends and family as well as recording our journey in this strange new life we have created for ourselves.

But one of the absolute boons I've discovered lately are the recipes that people share.  Since we are trying to lose weight food has become an obsession for me.  Actually, I guess it was an obsession all alone as that's how I got to be so rolly polly.  But I find I really enjoy cooking more now that I have the down time to indulge in it and the recipes posted on Face Book are often my favorites.

One of my favorite places to dine out when back in the old stomping grounds is Pickerman's.  Their soup is to die for and I just can't get enough of it.  However, that may be changing.

Don't get me wrong, I'll always love going there to meet with friends or to just read my Kindle while slurping up some hot soup.  But I may have discovered the "secret recipe" for the potato soup, which is my favorite.

It is super easy as you literally just dump all the ingredients into a crock pot and ignore it for several hours.  It didn't seem like it was going to be thick enough, but the last step (actually it's only the second step) is to add the cream cheese for an hour at the finish.  This thickens it up nicely.

Then you can toss in the cheddar cheese, chives, bacon...whatever you want as you serve it.  It's creamy, rich and decadent.  I will post the recipe here if you want to try it.  Now I need to get some good crusty bread to serve with it as the oyster crackers seem insufficient.  This soup needs a good dunking bread. 

Easy Crockpot Potato Soup

 Ingredients:

 1 30 oz. bag of frozen, shredded hash browns

3 14 oz. cans of chicken broth

1 can of cream of chicken soup

 1/2 cup onion, chopped

 1/4 tsp. ground pepper

 1 8 oz pkg. cream cheese

Bacon, shredded cheddar cheese, green onion, sour cream for garnish. 

Directions:

 Combine everything (except cream cheese) in your crockpot. Cook on low for 6-8 hours. About one hour before serving, add cream cheese to the crockpot and cook until thoroughly melted. Ladle soup into bowls and top with bacon, cheddar cheese, green onion and/or sour cream.

I altered the texture of it a bit by hitting it with my hand blender to smooth it out and make it less hash-browny in appearance.

There.  I've provided you with the perfect comfort food for those rainy cool days.  Actually....any day is a good day for potato soup!

 

Long Live the Queen of the Soup Kitchen