Rebel Recipes: Try this tasty Potato Soup and let’s beat the Dawgs!
OXFORD, Miss. — We finally have a night game again this week, and it’s also finally feeling like football weather. At my house, not only is fall football season; it’s also soup season.
This week, we have a hearty and delicious potato soup recipe originally from Paula Deen with a couple of tweaks. Cook your soup in the crockpot all afternoon, and sit down with a big bowl just in time for the game.
Go Rebels!! Let’s beat those Dawgs!
Potato Soup
- 1 30 ounce bag diced frozen hash browns
- 1 32 oz carton of chicken broth
- 1 10.75 ounce can cream of chicken soup
- 1/2 package of frozen chopped onions
- Salt and black pepper to taste
- 1 (8 ounce) package cream cheese (softened)
- 1 cup sharp cheddar cheese
1) Combine all ingredients in a 6 quart crockpot, ASIDE FROM CHEESES.
2) Cook on low for 6 hours or high for 3.5 hours.
3) 30 minutes prior to serving, add in cheeses.
4) Serve once cheese is melted and fully combined.
5) Serve with cooked, crumbled bacon, chopped green onions, sour cream, and shredded cheddar cheese on top.
Emily Holly
Emily Evans Holly is a 2nd generation Ole Miss Rebel. She graduated in 2005 with a BBA in Marketing Communications and in 2006 with an MBA. While at Ole Miss, Emily was a Taylor Medalist, member of the Sally McDonnell Barksdale Honors College, Vice-President of Phi Mu, and a Rebel Recruiter. Emily was a sports and entertainment banker in Nashville before deciding to stay home with her daughter, Mattie. She resides in Brentwood, TN, with her husband and daughter. Emily is an avid fan of both Ole Miss and the New Orleans Saints.
