Creamy & Delicious Potato Soup – Murrieta Food Photographer

I made this creamy & delicious potato soup last week following a recipe found on pinterest. Goodness…it was shockingly easy & very, very tasty. I encourage you to follow up eating something like this with veggie soup for several days after. It’s THAT rich.

So…of course that means it’s really yummy!

Murrieta & Temecula Portrait & Food Photographer

Murrieta Food Photographer
Heather McCullah
hmccullah@gmail.com

Easy Crockpot Potato Soup

Recipe via http://pearls-handcuffs-happyhour.blogspot.com/2011/03/outback-aint-got-nothin-on-me.html

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}

3 14oz. cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {don’t use fat free.  It WON’T melt!!!}

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 cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

My Additions (add to crock pot before slow cooking)

Add 1 bay leaf (remove before adding cream cheese to the soup)

Add 1 teaspoon season salt

Add 1 teaspoon garlic powder

Add 1 dash of cayenne pepper

I must say…before you add the cream cheese to this soup it looks like a big watery mess. I never knew one block of cream cheese could transform a dish into something so thick & creamy. But it did. So…if you’re thinking the soup isn’t going to turn out when you open the lid on your slow cooker after 6 hours or so…don’t give up on it. The final texture of the soup is perfect. Not too thick but just right:-)

Great Easy Casserole Recipe – Murrieta Food Photographer

My son doesn’t care much for casserole type dinners. This is one recipe he does happen to like. When I was growing up my dad would make this dish but he would use salmon and spinach in replacement of the chicken & broccoli used in this version. I still love the salmon & spinach version best (and I know how weird that sounds because usually fish and cheese don’t mix) but it was a staple in my house growing up. This casserole is so easy to switch up to anything your family loves. You can try it with ham & broccoli or mushrooms and chicken or even olives and taco meat. If you follow the basic rice/cheese/sour cream base the toppings can be unique every time you make it. The butter & herb flavored rice makes it ultra tasty no matter what you put on top. With only six inexpensive ingredients you can’t beat it.

Murrieta & Temecula Food Photographer

Great Easy Casserole Recipe

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1 pkg prepared butter & herb rice a roni
1 can cooked chopped chicken or salmon
1 cup sour cream
1 1/2 cups broccoli (cooked & chopped) or use 1 box frozen spinach (defrosted & drained)
1/2 cup parmesan cheese
1 cup cheddar cheese

Grease an 8×8 glass dish or pie dish. Prepare rice according to package. Let cool for 5 minutes. Add parmesan cheese to rice and mix. Add sour cream to rice and mix. Put rice into the dish and press down firmly until well compacted. Sprinkle the broccoli over the entire dish. Add canned chicken to the top of the spinach layer breaking it apart & covering evenly as you go. Sprinkle with all the cheddar cheese.

Bake at 250 for 20-30 minutes until the cheese is melted.

Murrieta Food Photographer
Heather McCullah
hmccullah@gmail.com