Did you tune in to Delmarva Life at 5 pm tonight to see how this recipe comes together so easily?! If not, don’t worry, you can catch it on their website www.delmarvalife.com tomorrow
I made 2 hearty, healthy winter soups to help me survive this cold weather Make sure to also check out the freezer-tip below to help make this (or any soup) an even easier convenience meal that will stay fresh for months
(It was so good, even Lexi tried to take a little taste ♀️)
Servings: 8 (1 serving = ~1.5 cups)
Calories per serving: 228
Protein per serving: 11g
Carbs per serving: 23g
Fat per serving: 10g
½ white or yellow onion
2 cloves garlic
32 oz bag shredded potatoes
1 can low-fat cream of chicken soup
32 oz low-sodium chicken broth
¼ cup low fat shredded cheddar
Salt and pepper to taste
1 block low-fat cream cheese
1. Chop onion and mince garlic. Sauté onion and garlic in a pan over medium high heat until onion is transparent. Transfer to slow cooker.
2. Add potatoes, cream of chicken soup, chicken broth, cheddar cheese, and salt and pepper to slow cooker and stir well. Cook on low for 6-8 hours or on high for 3-4 hours.
3. When soup is about 1 hour from being finished, cube and add cream cheese and stir. When finished, allow to cool and enjoy
(For vegetarian version: swap cream of chicken soup for cream of mushroom soup, and exclude topping of crumbled bacon!)
❄️ Freezer tip!
To freeze in individual servings, just pour the soup into red solo cups and freeze for 5+ hours (or overnight like I did). Then remove the cups from the freezer, run some warm water on the outside edges of the cup to loosen the frozen soup, and place the frozen soup into a bag! Now whenever you want some fresh homemade soup, all you have to do is heat 1 serving in the microwave or stovetop
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