Wednesday, December 4, 2013
Crockpot Potato Soup
8 cups potatoes, peeled and chopped into small cubes
1 medium onion, chopped
2 cans cream of chicken soup
2 cans chicken broth
1 (8oz.) package cream cheese, softened
½ lb. bacon, cooked and crumbled (or you can use real bacon bits if you want to make it quicker and easier)
1 tsp. garlic powder
1 tsp. parsley
¼ tsp. Pepper
Shredded Cheddar Cheese
Place all ingredients in slow cooker. Cook for 5 hours on high or 8 hours on low. Before serving, use a fork to slightly mash up the potatoes a bit, then stir well.
Serve topped with shredded Cheddar cheese.