Paula Deen's Crockpot Potato Soup

Ingredients

1 30-ounce bag of frozen southern style hash brown potatoes (square)
1/3 cup chopped onion
1/4 teaspoon ground black pepper
2 cans of chicken broth (14.5 ounces each)
1 can cream of chicken soup
1 package cream cheese (softened)
Shredded cheese (optional) 

Instructions

Combine all the ingredients except for the cream cheese and shredded cheese.

Mix well and put in crockpot.  Cook on low 6-8 hours.

Add the cream cheese and continue to cook for 30 minutes.  Stir well until soup is smooth.

Spoon into bowls and add shredded cheese to the top if desired.

Serve and enjoy!

– Provided by Janice Trull

Paula Deen's Crockpot Potato Soup

Click HERE to download a printable version.

Provided by Janice Trull

Hurray for Our Nursery Workers of the Week!

Thank you, Jeremy Ellenberg, Andrew Beck, and Cheryl Beck,
for being in charge of the nursery last Sunday.  We appreciate you!

On October 16, Judy Henderson will work in the nursery.        

There is still room on the schedule to serve “the least of these”
on Sunday mornings.  It is a blessing to see their smiles and enthusiasm as you spend
time with our infants, toddlers, and preschoolers. 
Please contact Cheryl Beck (cabeck@ncsu.edu) if you would like to help.

Volunteers Needed October 17–19!

While many of the 1st Explorers staff is away on WCU's fall break, help is needed to keep the after school program running smoothly. Here are some ways you can help:

  • Check in and check out at the back door on Monday or Tuesday.

  • Share a hobby or collection with the children. Tell how you got started, why you enjoy it, and display some of your items.

  • Play with, or watch, the children on the playground.

  • Lead Chapel on Tuesday (a short devotional time).

  • Just come hang out with us!

If you can help, please let Cheryl Beck know (cabeck@ncsu.edu). Thank you!