The Ridiculously Easy Super-Soup
I was just out of college when I discovered the magical soup that would be the almost-cure to about 50% of any illness that would plague me through my young adult life.
When I had my tonsils out as a young single adult right out of college, my mother was out of town on business when I had the procedure done. My father was left in charge of my care, which, since I couldn’t eat, amounted to fetching meds and answering to an annoying bell to provide me with liquids and lots of popsicles and Jell-O.
Within two days, my normally insatiable sweet tooth had been completely cured, nausea set in, and a dehydration-induced headache put my whole body in a vise and squeezed hard. I don’t know why, but during said infirmity, all I could think about was my mother getting home, making this soup and running it through the blender for me.
Soon, she was home and did just that. I kid you not: I was cured within hours.
This super-powered soup coated my stomach with carb-y goodness, cured my nausea and helped me get back to drinking fluids and swallowing that crushed Excedrin.
Over the years, this potato soup would help me through countless migraines and headaches.
I don’t know why it’s magic; IT JUST IS.
The soup? Just a basic homemade potato soup made with a simple white sauce.
The problem is, I HATED making it.
Because potato soup requires peeling, which apparently too much work for me.
I despise peeling vegetables. Am I alone in this?!
Anyway, with an abundance of laziness, I came up with a recipe that not only matches my favorite meal growing up, but is embarrassingly easy.
NO PEELING REQUIRED.
To make this slow cooker potato soup, start by adding a package of frozen hash browns to your slow cooker. They can be shredded or diced, but our family prefers diced. Then, add about a cup of diced onions.
Add 5 cups of chicken broth and a can of cream of chicken or cream of cheese soup.
Cook on low for 4-5 hours. Then, about 30 minutes before serving, remove a cup or two of the liquids and whisk in 1/2-1 brick of cream cheese. Return the mixture to the pot and allow to warm before serving.
Serve with green onions, cheese, bacon and crackers.
So, throw this slow cooker potato soup recipe into your cold weather meal rotation.
I’m not saying it’s going to work the magic that it does for me.
I’m just saying you won’t be sorry.
What is your favorite meal that your mom or dad made growing up? Share with me in the comments below!
- 32 oz. package frozen hash browns
- 4-5 C. chicken broth
- 1 can cream of cheese OR cream of chicken soup
- 1 C. diced onions
- 1/2-1 brick of cream cheese
- Shredded cheese
- Crumbled bacon
- Salt and pepper, to taste
- Add the frozen hash browns, diced onions, broth and cream of cheese (or chicken) soup to the slow cooker.
- Cook on low 4-5 hours
- About 30 minutes before serving, remove 1-2 cups of liquids and whisk in the cream cheese until smooth. Pour back into the slow cooker and let warm until it's time to serve.
- Serve garnished with shredded cheddar, crumbled bacon, scallions and crackers.
If you’re a fan of this recipe you might also like this slow cooker white chicken chili:
Readers also like this Snow On the Mountain recipe that can be made with shredded chicken or turkey: