8 cups potatoes,chopped, peeled
1 small onion
1/2 lb. bacon, crisp cooked
1 (8 oz.) package cream cheese, softened
3 (14 oz.) cans chicken broth
1 (10 oz.) can cream of chicken soup
1/4 teaspoon pepper
Directions: In a 4 quart electric crockery cooker, stir together the potatoes and onion. Stir in bacon. In large mixing bowl, combine the cream cheese, the chicken broth, the cream of chicken soup and pepper. add the mixture to the crockpot. Cover and cook the soup on low heat for 8 to 10 hours. If you like, mash the potatoes slightly for a thicker consistency before serving. 8 servings.
Notes: This is a hearty, thick soup and is great for
a side dish for any meat.