Fall is finally here.  After enduring a mild start to summer out here on the plains, we ended things with a pretty significant heat wave.  So, it really didn’t feel much like fall last week, when the fall equinox arrived.  But, the one constant thing in life came thru in the clutch – change.

The temperatures broke, and there’s a chill in the air.  And, that makes it a perfect time for comfort food.  This one comes from a buddy’s wife.  He called me when she made it, and was pretty over the top about how good it was.  And, being a Dubber that hangs around in the periphery, he knows I value some good recipes. 

Crock Pot Potato Soup

INGREDIENTS

2 – 30 oz. bag of frozen, shredded hash browns
4 – 14 oz. cans of chicken broth
2 –  large cans cream of chicken soup
½ cup onion (chopped)
¼ tsp. ground pepper
1 lb. extra sharp cheddar cheese
1 – package cream cheese
1 lb. bacon (cooked)

DIRECTIONS

• Combine everything EXCEPT for the cream cheese.
• Cook 6-8 hours on low heat.
• About 1 hour before serving, add the cream cheese and keep heated until it thoroughly melts.

PRO TIPS

The bacon was an add-on that put it over the top.

Previous Editions

Week 1 – Bacon Wrapped Pickles

Week 2 – Chipotle Hummus

Week 3 – Chili Mac

Week 4 – Spinach Dip

2015 & 2016 Recipes can be found here.