Crock-Pot Potato Soup
12 potatoes; peeled and chopped (but I keep the peel on mine)
1 sm. onion; chopped
1 can reduced Campbell's fat free Cream of Chicken soup
8 oz fat free Philadelphia cream cheese; softened
1/4 tsp black pepper
3 (14.5oz) cans Campbell's Chicken Broth
8 pcs John Morrell bacon, cooked & crumbled
14oz 2% Velveeta cheese; cubed
In crock-pot, stir together potatoes and onion. Stir in bacon. Combine cream cheese, chicken broth, cream of chicken soup, and pepper. Add the mixture to the crock-pot. Cover and cook the soup on LOW for 10 hours (or on HIGH 4-5hrs). One hour prior to serving add the Velveeta. Makes 14 cups. Serving size 1 cup.
Linked to Blessed With Grace and All The Small Stuff and Balancing Beauty and Bedlam and Dining With Debbie.
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