When we get together, as a family, there is a lot of people!!! Over conference weekend in October, we were taking engagement pictures of Cassie and Matt and it was my cute Sophie’s birthday! As you can imagine it was a little hectic at my house. A good kind of hectic, I love when we are all together.
The only problem is making something for dinner that feeds a herd and is ready for everyone after each activity. That is why I love cooking with the crock pot because you can throw everything in the pot and go on your merry way! Its great for a large family to small family.
I guess its safe to say that soup is one of my comfort foods, especially in the Fall. My sister, Sydney, told me about a potato soup that she had found on the internet, that was so good. I thought I would try to do something similar to her description. I hope you enjoy this!
2 pounds of potatoes, cubed
1/2 cup of carrots, chopped
1/2 cup of celery, chopped
2 cans of chicken broth (8 ounce)
1 can of cream of mushroom soup
1 teaspoon parsley
1 teaspoon salt
2 teaspoon pepper
3 cloves of garlic, minced
1 block cream cheese (8 ounce)
4 slices of bacon, crumbled
- Place the first 9 ingredients into the crockpot and stir.
- Cook on low for 6 to 8 hours.
- Add cream cheese to the soup and mix well. Cook for about 30 minutes longer.
- Garnish with cheese and bacon.