Potato Soup and Beer Bread

If these cold winter nights are chilling you to the bone, here are two recipes that will warm you right up! Plus, they couldn't be easier to make! 

Potato Soup

30 oz bag of frozen shredded hash brown (I used OreIda)

3 (14 oz.) cans of chicken broth

1 can cream of chicken soup

1/2 of a chopped onion

1/4 t. ground pepper

1 (8 oz.) package of cream cheese (not Fat Free...It won't melt)

Place all ingredients in a large pot except the cream cheese.  Bring the mixture to a boil stirring often.  Cook on a medium heat setting for about thirty minutes.  You'll want to continue to stir often.  Add the block of cream cheese and continue to cook until it melts...approximately thirty more minutes.  Serve with crumbled bacon, shredded cheese, and chopped green onions.

I understand that this recipe can also be made in the crockpot.  Follow the directions above cooking ingredients for 6-8 hours.  Add the cream cheese the last hour of cooking. 

Beer Bread

3 cups self rising flour

1/4 c. sugar

1 bottle beer

1 stick melted butter

In a large mixing bowl, combine the first three ingredients.  Loosely press into an 8x8 inch pan.  Bake at 350 degrees for 30 minutes.  Remove bread for the oven and pour melted butter on top.  Bake the bread an additional 10 minutes.  Cut into squares and serve hot. 

I got both of these recipes from this amazing blog .

Thanks for stopping by my blog.  Let me know if you have any questions!