How many times have to been out to eat perusing the menu and wondering what the soup of the day was? While I may wonder, I often don’t even bother to ask. Other times, I’ll decide to go a bit rogue and inquire. I’m usually disappointed, not because of the quality of the joint or what they’re offering, but because we cook so often I find I’m not willing to pay money for something I regularly make myself. However, there was one day where this little voice just kept whispering in my ear that I must ask after the days’ special. I am so glad I did, because it may never have occurred to me to makeover one of my favorite soup’s from my childhood with one of my favorite adult flavor combinations. And that is how I stumbled upon this soup. Now I’m as likely to make a pot of my favorite potato soup on a cold day as I am sto stir in some Swiss cheese and sautéed mushrooms.
At it’s heart this recipe embraces our favorite cold weather comfort food. A piping hot base of creamy potato soup, but with an added dimension from the addition of baby bella mushrooms, rich Swiss cheese, and a blend of seasonings. This new version is slow cooked to perfection so you can go about your day, and have dinner ready in the evening while barely lifting a finger. And to make it even easier, because we love a good short cut, we’ve used frozen hashbrowns in lou of the more traditional shredding and chopping of the potatoes. Ladle yourself a bowl full at supper time, top it with crisp, crumbled bacon, an extra sprinkle of shredded Swiss, and serve somebody you love a bowl full of thick and creamy comfort.
- 32 oz. bag frozen, diced hash browns
- 32 oz. chicken broth
- 1 can cream of mushroom soup
- 16 oz. baby bella mushrooms, washed and chopped
- 1 small onion, chopped
- 8 oz. Swiss cheese, shredded and divided
- 1 tsp garlic powder
- 1/8 tsp cayenne pepper
- 1/8 tsp nutmeg
- 8 oz. pkg cream cheese
- 1 lb. bacon, fried until crispy and chopped
- salt and pepper, to taste
- In the ceramic bowl of a large crockpot, add the frozen hash browns, broth, cream soup (undiluted), mushrooms, onion, half of the Swiss cheese, garlic powder, cayenne, and nutmeg.
- Cover and cook on low for 6 to 8 hours, 4 hors on high, or until the soup is hot and the potatoes have been cooked tender.
- 30 minutes before serving add in the block of cream cheese, and stir until the cheese has melted and is evenly incorporated into the soup. Salt & pepper the soup, to taste.
- Ladle the hot soup into bowls and top each serving with bacon and shredded Swiss cheese.