Recipe by lucy k.
This is a very tasty potato soup recipe adapted from one that appeared in Midwest Living.
Top Review by ~cbw~
This turned out to be a pretty tasty soup, but I did have a few problems with it at first. I had planned to have it for a Sunday lunch, but came home from church to find the potatoes about 1/2 way cooked and the 'soup' part very runny(this was after having it on high for about a little over 5 hours). So, I let the potatoes finish cooking (probably took about 4 more hours), let it cool, and separated the soup from the potatoes(I put a colander in a big bowl and dumped the soup in). I mixed about 2 cups of milk and 2 tbsp of cornstarch in a saucepan and stirred until thickened, added the potatoes back in and cooked until hot. In the end it turned out to be pretty good. This was definetly worth another chance, but the next time I will probably just add a little bit of cornstarch to the chicken broth mixture in the beginning, add another packet of cream cheese, and allow for a longer cook time. Sorry for such a long review. Hope it helps someone else!
- 8 cups coarsely chopped peeled potatoes
- 1 small onion, chopped
- 1⁄2 lb bacon, crisped, drained and crumbled
- 1 (8 ounce) package cream cheese, softened
- 2 (10 ounce) cans chicken broth
- 1 (10 ounce) can cream of chicken soup
- 3⁄4 cup water
- 1 1⁄2 cups milk
- 1⁄2 teaspoon pepper
Directions See How It's Made
- Stir together the potatoes, onion and bacon in the crock pot.
- In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, water, milk and pepper.
- Add the mixture to the crock.
- Cook on low for 8 to 10 hours or on high for 4 to 5 hours.
- Before serving, put some of the mixture into the blender, and mix back in to thicken the soup.