🍄🧙‍♀️ Foxfire Kitchen: A Little Comfort from the Cauldron 🦊🧡

Tonight was another classic comfort food kind of night, and this time I got to put my new cauldron crockpot to good use!

On the menu? Cheesy Chicken & Potato Soup! 🥔🧀🍲

After spending the day doing some much-needed yard and housework, there was something wonderful about coming inside to a warm, hearty bowl of homemade soup.

And let me tell you, it was really delicious!

Nothing too fancy, just some good old-fashioned comfort food with a little kitchen witchery thrown in. After all, what’s the point of having a cauldron if you’re not going to make something delicious bubble away in it? 😂

But the cooking adventures aren’t stopping here!

Tomorrow, I’ll be preparing something a little extra special for Samhain. I’m hoping it’ll become a yearly tradition for our little family, filled with good food, meaningful memories, and a little seasonal magic. 🍂🎃

What’s on the menu? Well, you’ll just have to stay tuned!

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Foxfire Kitchen: Creamy Cheesy Chicken, Mushroom & Potato Soup

Sometimes the best recipes come from a little kitchen improvisation. Today’s adventure started with a Sam’s Club rotisserie chicken, a bunch of potatoes, and the realization that I’d completely forgotten to buy chicken stock. Oops! 😂

But that’s the beauty of cooking. You work with what you’ve got, throw a little love into the pot, and hope for something delicious!

This hearty, cheesy soup is perfect for chilly autumn evenings, especially when you want something comforting without spending hours standing over the stove.

Ingredients

• 1 cooked Sam’s Club rotisserie chicken, deboned and shredded
• 5–6 medium potatoes, diced
• 2 cups sliced mushrooms
• 1 large onion, diced
• 5–6 cloves garlic, minced
• 4 cups water
• 2 tablespoons butter
• 1 cup heavy cream
• 4 oz cream cheese
• 4 cups shredded sharp cheddar (I used 3 different kinds of cheeses)
• 1 teaspoon Italian seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon thyme
• Black pepper and salt to taste
• 1 teaspoon Worcestershire sauce

Instructions

1. Add the diced potatoes, mushrooms, onion, garlic, butter, water, and seasonings to the slow cooker.
2. Cover and cook on HIGH for approximately 3–4 hours, until the potatoes are fork-tender.
3. Mash a few potatoes against the side of the slow cooker to naturally thicken the soup.
4. Add the cooked, shredded rotisserie chicken during the final 30 minutes, allowing it to heat thoroughly.
5. Stir in the heavy cream and softened cream cheese until combined and heated through.
6. Switch the slow cooker to WARM and gradually stir in the shredded cheddar until melted and creamy.
7. Taste, adjust the seasonings, and serve!

A Little Foxfire Kitchen Tip 🦊

Don’t throw away those rotisserie chicken bones, skin, and scraps!

I tossed mine into a freezer bag with some leftover vegetable ends to make homemade chicken stock another day. It’s a great way to stretch your groceries and reduce food waste.

And apparently, I should make that stock sooner rather than later, considering I forgot to buy some for this recipe! 😂

Until then, remember the Foxfire Kitchen motto:

A little of this, a little of that, and season with your heart.

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