Serves 8
30 ounces frozen diced hash-brown potatoes
32 ounces chicken broth
1/3 cup extra dry vermouth
10.5 ounce regular size can cream of celery soup
1/2 cup finely chopped sweet onion
1/3 tsp ground black pepper
1 pkg (8 oz) cream cheese, softened
Garnish with sliced green onions, shredded Cheddar cheese, crispy bacon pieces and/or dollop of sour cream.
In a crock pot, combine potatoes, broth, vermouth, soup, onion, and pepper. Cover, and cook on low for five hours. Stir in softened cream cheese. Cook 30 minutes. Stir occasionally until softened cream cheese is totally melted. Garnish individual servings with green onions, cheese, bacon, sour cream.
Be sure cream cheese is softened. If not, it doesn't melt into the rest of the soup and will look like cottage cheese....
This recipe is shared January 11-15, 2016
on NewsTALK 94.3 FM, AM 570 WKYX,
FM 95.5 and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com