Potato Soup
From Julie. 7 ingredients
Ingredients
- 8 c. peeled potatoes, coarsely chopped
- 1 small onion, chopped
- 1/2 lb. bacon, (10 slices), crisped and crumbled
- 8 oz. cream cheese
- 5 1/2 c. chicken broth (3 14.5-oz cans)
- 1 can cream of chicken soup
- 1/4 t. pepper
Directions
- Stir the potatoes, onion and bacon together in the crockpot.
- Mix the cheese, soups and pepper in a mixing bowl.
- Pour over the potato mixture.
- Cover and cook on low 8 - 10 hours.
- Mash the potatoes slightly before serving (use a potato masher).
Notes
Marked in the cookbook's favorites list as a favorite of Bronwen and Emma. Lighter version in Gift Recipe Favorites: 1 small onion (1/3 c.), 1/2 lb. bacon substitute, 8 oz. Neufchatel cheese, 1 can low fat cream of chicken soup; per 1 1/2 c. serving 7.5 g. fat, 30 g. carbohydrates, 11 g. protein. From the family cookbook “Our Favorite Recipes”.