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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 12 |
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One of the ladies in our church quilting group brought this savory potato soup to a meeting, recalls Anna Mayer from Ft. Branch, Indiana. It's easy to assemble in the morning, then cook all day. Cream cheese and a sprinkling of bacon provide richness. Ingredients:
8 cups diced potatoes |
3 cans (14-1/2 ounces each) chicken broth |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1/3 cup chopped onion |
1/4 teaspoon pepper |
1 package (8 ounces) cream cheese, cubed |
1/2 pound sliced bacon, cooked and crumbled, optional |
minced chives, optional |
Directions:
1. In a 5-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender.
2. Add cream cheese; stir until blended. Garnish with bacon and chives if desired. Yield: 12 servings (3 quarts).
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