The blog is starting to echo.
I sat down to write something and heard crickets chirping. I told Mama on the phone that in order to blog, you actually have to DO SOMETHING to blog about. Sorry, guys. I'm boring.
Truth is, I've been busy. I just haven't blogged any of the busyness. My in-laws and sweet niece were here for a visit and we had a blast.
While they were here I made a new potato soup recipe that turned out to be a hit. Daughter took a bite and said, "Is this a Paula Deen or a Melanie?"
I had to laugh. She knows me too well.
The recipe did start with a Paula recipe but then I added my own spin. The part I love is that it is made in the crockpot.
Pay no attention to the fat content. LALALALA...
Crockpot Potato Soup
1 32 oz. bag frozen hashbrowns
3-4 stalks celery, chopped
1 small onion, chopped
1/3 cup chopped or thinly sliced carrots
3 cans chicken broth (I used leftover homemade stock)
1 can cream of chicken soup
3 TBS. butter (divided)
1 8 oz. block cream cheese, cubed
In saucepan, saute celery, onions and carrots in 1 Tbs. butter or olive oil until celery and onions are soft. Add hashbrowns, celery, onions, carrots, chicken broth, cream of chicken soup, and remaining butter to crock pot. Cook on low for 4-5 hours, until potatoes are tender. Add cream cheese; cook another 30 minutes or until cream cheese is melted and soup is thickened.
I also added some leftover mashed potatoes to the mixture to thicken it. With the homemade chicken stock, I did not need to add salt. If you use canned broth, be sure to salt and pepper to taste.
To make it extra yummy, add one cup of freshly grated mozarella cheese when you add the cream cheese.
Garnish with green onions or parsley.