Makes about 6 servings
Ideal slow cooker size: 4-5 quart
4 cups water
4 tsp chicken bouillon (or 2 tsp shirley J chicken bouillon, my favorite)
3 cups frozen hash browns (shredded or cubes)
3 cups diced cooked turkey (leftovers work so great for this)
3 oz cooked and crumbled bacon (I used the pre-cooked bacon bits available by the salad dressings and croutons)
2 cups frozen peas (you could also use the frozen mixed veggies, peas was what I had on hand)
1 (4 oz) can sliced mushrooms, drained
2 Tbsp cornstarch
1 (8 oz) package cream cheese
1 tsp ground black pepper
Salt to taste
Biscuits to serve on the side, optional
1. Add water, bouillon, hash browns, turkey, bacon, and mushrooms to slow cooker.
2. Cover and cook on LOW for about 4-6 hours. Remove lid and stir in the peas.
3. Turn slow cooker to HIGH. In a small bowl combine cornstarch with 1/4 cup water, stir until smooth. Then stir cornstarch mixture into the slow cooker. (keep lid off)
4. Cube the cream cheese and add into the slow cooker. Stir until melted.
5. Let cook on HIGH until soup is thickened (probably about 10-15 minutes).
6. Add in pepper and salt to taste.
7. Ladle into bowls and serve with biscuits.
Recipe adapted from Soup’s On by Valerie Phillips
When I did the Really Big Cooking Show back in November I was pleased to present along with Valerie Phillips. She recently had her cookbook, “Soup’s On,” published. I have been wanting to make one of recipes she demo’ed there ever since. I had leftover turkey and so finally I was able to make it. Oh boy, this soup was good. I changed a few things to make it work in the crockpot, but you can make it over the stove, if you prefer. My kids, my husband and I all loved this creamy, heart-warming soup. Skyler, my 4 year old, had 3 bowls of it!!! Yummers 🙂