Super-Simple Slow Cooker Potato Soup with a Seriously Cool Cinsault

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This Creamy Potato Soup by The Girl Who Ate Everything couldn’t be any easier. It’s cooked all day in the slow cooker and is great for a cold day. It’s versatile – add broccoli or ham to give it a twist.

Ingredients

 

  • 1 (30 oz.) bag frozen hash-brown potatoes (I used cubed)
  • 2 (14 oz.) cans chicken broth (see Note)
  • 1 (10.75 oz.) can cream of chicken soup
  • ½ cup chopped onion
  • ¼ teaspoon ground black pepper (more to taste)
  • 1 (8oz) package cream cheese (softened)
  • Optional Toppings: cheese, bacon, sliced green onions

Click here for the instructions.

Wine suggestion: Waterkloof Seriously Cool Cinsault

waterkloof_cinsaut

The Seriously Cool Cinsault 2012 purrs with a vibrant, violet hue and exudes soft, fruity strawberry and cherry nuances whilst it pleases with a particularly velvety mouth feel and very little tannic pull.  If you love Burgundy, you will love this wine.