Recipe: Crockpot Potato Soup (with bacon and cream cheese) for Debbie

CROCKPOT POTATO SOUP

8 cups coarsely chopped peeled potatoes
1 small onion, shopped
1/2 pound bacon, crisped, drained, and crumbled
1 (8-oz pkg.) cream cheese, softened
3 cans chicken broth
1 can condensed cream of chicken soup
1/4 tsp. pepper

In a 4-qt. crock, stir together the potatoes, bacon and onion.

In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, and the pepper. Add the mixture to the crock.

Cover and cook the soup on low heat for about 10 hours or on high heat for about 5 hours.

If you like, mash the potatoes slightly for a thicker consistency before serving.

Source: Submitted by J.A.M.