You'll Care ...

I recently purchased a book by Margaret Mason, titled, No One Cares What You Had for Lunch: 100 Ideas for Your Blog.  Great book, with some great ideas, however ... if you knew what I had for lunch today, I think you'd care.  Oh yes, I do!

Let me preface this with I LOATHE leftovers.  Heating up food that has already been cooked the night before, just not my thing.  BUT ... this is one exception.  This afternoon, I consumed the rest of the homemade potato soup I had made yesterday.  And it was so good, I'm going to share the recipe with you.  Enjoy!

An Iowa Mom's Homemade Potato Soup

• One 2lb. bag (or there abouts) bag of frozen hashbrowns.
• About 4 - 14 oz. cans of chicken broth
• One large family size can of Cream of Chicken Soup
• One 4 cup bag of shredded chedder cheese, setting aside a small amount
• One 8 oz. container of sour cream
• Bacon bits

Boil the hashbrowns in the chicken broth for approximately 10 minutes.  Do not drain.  Then add Cream of Chicken Soup, cheese, sour cream, a tad of salt, some black pepper.  Mix together.  Transfer entire mixture into your crock pot.  Cook on low for 3 to 4 hours.  Garnish with remaining shredded chedder and bacon bits.  Serve with hot bread.