I am a huge fan of warm weather! To me, the worst part of summer is how super-cooled people keep any given building. I dread that blast of air conditioning that hits after the warmth of the sun. But I know I'm mostly alone on that point, though Handsome shares my opinion, thankfully!
Despite my preference for summer, I do love fall for various reasons: the leaves changing color, the crisp (not cold!) air, the smell of burning leaves, marching band season, and the fact that fall is so perfect for comfort food like soups and stews. Last night for dinner I made two simple soups - Veggie Beef, and Cheesy Potato. Both were very simple to throw together, and turned out to be quite tasty, too! I made Honey-Wheat Yeast Rolls to go with the soups, and Autumn Cupcakes for dessert.
Cheesy Potato Soup
1 (30 ounce) package shredded hash browns
1 (10-3/4 ounce) can cream of chicken soup
6 cups chicken broth (1-1/2 cartons)
1/2 onion, chopped
8 ounces shredded cheddar cheese
salt and pepper
8 ounces cream cheese (I used reduced-fat, but fat-free will NOT melt)
In a slow cooker, combine all ingredients except the cream cheese. Cook on low for 6 hours. Add in cream cheese, stirring and continuing to heat until melted, about 30 minutes to an hour.
(See, I told you it was easy!)