Smashed Potato Soup

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Here’s the Smashed Potato Soup recipe I mentioned earlier.

Supplies:

Red potatoes, washed and quartered (you can peel if you don’t like the skins)
3 cans chicken broth
1 can cream of chicken soup
1 8 oz block cream cheese
1/2 yellow onion, roughly chopped
shredded cheese (I’m using sharp)
bacon crumbles
salt and pepper, to taste
sour cream, optional

In the morning, put the broth, cream of chicken soup, onion, and potatoes into the crock pot. Salt and pepper to taste. (Be careful if you aren’t using low sodium broth or this will get over-salty!) Set crock pot to low. Go to work.

(If you’re a SAHM and you want to make this, you can put it on high for about 5 hours instead of on low for all day.  That way you only have to torture yourself with the smells of awesome for 5 hours instead of all day.  My dog will be home all day with the smells of awesome.  She will probably plan to chew my favorite shoes because I will make her smell this all day.)

Do all your work stuff all day and dream of how delicious and divine the smashed potato soup you’ve got cooking will be. Get distracted and forget to do something important because of thoughts of soup.

Go home.

About an hour before you plan to eat, cube cream cheese and put it in the soup.  Stir until it’s melty.  You can add some shredded cheese here if you want to. Or, if you like less cheesy soup, you can skip the cheese.  I like cheese, so I’ll be adding cheese.

At dinner time, slightly mash some of the potatoes, but don’t cream the soup.  Leave it somewhat chunky.  Ladle it into bowls and top with some more cheese, bacon crumbles, and perhaps a dollop of sour cream, if that’s your thing.

Eat. Enjoy. Go back for seconds.  Or save for the next day when the flavors will be all “married” and will “know” each other.

And that was my attempt at being The Pioneer Woman. ::curtsies::

If you try this, let me know how it goes or how you tweak it.