Friends, it’s not often that I eat something so good, I’m compelled to blog about it while the taste still lingers on my tongue and bits of it still linger on my clothing.
I haven’t actually looked down yet so I’m just assuming on that second part.
But back to the matter at hand. This soup. The soup which compels me to write this post.
This glorious, thick, rich, hearty, soul-warming and life-affirming soup.
Second-best part? It’s a crock pot recipe.
Very best part? My husband created and prepared it himself.
Swoon away, ladies.
He looked around the internet to get down the logistics of creating a soup from scratch, then set about making it. And on the first try, he hit it out of the park.
Imagine walking into your house at the end of a typically long and yucky Monday to find the aroma of bacon lingering in the air. Yeah. That was me.
Swoon, I say.
In all seriousness, this is a ridiculously good soup, and you should make it happen.
Roasting the chicken before putting it in the pot adds flavor – if you don’t have the time I’m sure you could skip that step.
I’m also sure you could lighten things up a bit, though I can’t imagine why you’d want to. Okay, I can totally imagine why you’d want to. Just not at the moment.
Now, if you’ll excuse me, I have some soup to lick off my sweater. Um, I mean, to wash off my sweater.
Serves 12 (at least!)
4 chicken breasts, trimmed of fat
12-15 small red potatoes, scrubbed, skin on
1 small onion, diced
8 slices bacon, cooked and crumbled
2 cups chicken stock
3 stalks celery, chopped
8 oz cream cheese
1 cup cream
1 10 3/4 oz can Campbell’s cream of celery soup
2 tbsp butter
1 tsp dried parsley flakes
1 tsp garlic powder
3 tsp salt, divided
1 tsp pepper
Preheat oven to 350 degrees.
Place chicken breasts in a baking pan or rimmed baking sheet. Sprinkle parsley, garlic powder, pepper and 1 tsp salt over chicken. Top with bits of butter. Place in preheated oven and cook for 30 minutes.
As chicken bakes, cube potatoes and place in bottom of stock pot. Top with bacon, onion and celery. Pour stock over all.
Mix condensed soup, cream and cream cheese. Add to crock.
When chicken is finished cooking, place on top of all ingredients.
Cover crock pot and cook on low for 6 hours.
After 6 hours, remove chicken from crock pot. Puree remaining ingredients with immersion blender or in batches, using a blender. Cut chicken into bite-sized pieces and add to soup.
Keep warm until serving. Garnish with extra crumbled bacon, if desired.
What’s your favorite soup recipe?
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