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Potato Soup




Source of Recipe


Unknown


List of Ingredients




4 large potatoes, peeled and chopped
1/2 small onion, chopped (about 1/3 cup)
1/2 lb. bacon, crisped, drained and crumbled
1 8oz. pkg. cream cheese, softened
2 14.5oz cans chicken broth
1 10.75oz can condensed cream of chicken soup
1/4 tsp. pepper

Toppings:
chopped green onions
grated cheddar and jack cheese
crumbled bacon

Recipe



In crock pot, stir together chopped potatoes and onions. Stir in bacon.
In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, and pepper. Add this mixture to the crockpot.
Cover and cook the soup on either low or high heat. (Low heat = 8-10 hours. High heat = 4-5 hours.) NOTE: On high heat, my soup had a tendency to boil over after about the 3rd hour. If you are not going to be home to stir the pot, I recommend low heat. If you will be home, stir the pot after the 3rd hour, then reduce the setting to low for the last hour or two.
Sprinkle on toppings if desired, and serve with thick bread.


STOVE TOP DIRECTIONS
Over medium heat, melt the cream cheese.
Add the chicken broth and condensed chicken soup to the cream cheese; stir to remove any lumps.
Add the potatoes, onions, bacon and pepper. Bring "just" to a boil, then cover, reduce temperature, and allow soup to simmer for 35 minutes prior to serving. Stir occassionally