On my last post, I posted a photo of me wearing a scuba mask while dicing onions. Well, I was watching Katie Brown Workshop this morning and she had a chef on there chopping onions. He made a comment that the only way not to tear up while cutting onions is to wear a SCUBA MASK! See I am not so crazy 😉 I believe I have mentioned this before, I have onion goggles and I love them. They are a little more stylish than the scuba mask 🙂
I purchased my goggles from my friend Marcus. He owns a store in Duncan, OK. You can purchase them from him on his website Distinctive Decor.
I love Baked potato soup. One of my favorite places to get a bowl is in St. Charles at Magpie’s. This is not a baked potato soup, but it’s the cheater way of making Potato soup.
Super Duper Easy Potato Soup adapted from Pearls, Handcuffs and Happy Hour
- 1 30 oz. bag of frozen, shredded hash browns
- 42 oz. chicken broth (or 3 – 14 oz cans)
- 1 can of cream of chicken soup
- 1/2 cup onion, chopped
- heavy pinch of ground pepper
- pinch of salt
- 1 pkg. cream cheese
In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with the toppings of your choice. I topped mine with Mexican blend cheese, sour cream, bacon bits and green onions.
Note: After chopping the onions, I sauteed them in olive oil for a few minutes. Totally not necessary, but I didn’t want the onion to be crunchy….because Grace would have figured out there was onion in it 😉 Check out my comment at the bottom of the post on the hash browns.
Seriously…this must be the easiest soup to make!
After I had already purchased my hash browns. I started thinking that this would be really good with the hash browns that already have the red peppers and onions in it. Next time I will use those, but the ones with the cubed potatoes. I think that would make it really really good. When I make it next, I will let you know which way is better.
~Relish Food & Life