Potato Soup

I don’t have much to post today, Emma hasn’t slept in about a week, we’re talking up every 1-2 hours…sometimes a 3 hour stretch. Brutal. I’ve been running like crazy during the day too, so I haven’t been able to lay down with her for naps either. #stayathomemomproblems.

Tonight I’m throwing this party for my cute little 10 year old. It’s going to be fun! We’re having dinner on fancy china and the 10 year old picked the menu:

* Bow tie pasta with alfredo sauce and roasted broccoli

* Breadsticks

* Salad

and of course, cake.

Now that Emmers is down for a nap, I have to get the dishes done, make pink punch and make a fun playlist for the fashion show…but before I do that, the world’s easiest and tastiest recipe for Potato Soup

Slow Cooker Potato Soup 

Combine all ingredients and cook on low for 5-6 hours, then use an immersion blender to mix and thicken your soup and cook another hour. *If you don’t have an immersion blender, take half of the soup and mix it in a blender and then pour back into your slow cooker*

* 1 package frozen cubed hashbrowns

* 1 package diced ham or canadian bacon

* Garlic, pepper, onion (to taste)

* 1 block cream cheese

* 1 (32oz) container chicken broth

* 1 cup milk

That’s it. So easy, and makes the creamiest, most delicious potato soup of all time!

Any fun plans for the weekend?



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