Ingredients

8 C. coarsely chopped peeled potatoes
1 small onion chopped, 1/3 C.
1/2 pound bacon crisped, drained and crumbled
1 package cream cheese 8 oz. softened
3 cans reduced sodium chicken broth-14 1/2 oz. each
1 can condensed cream of chicken soup 10 3/4 oz.
1/4 tsp. freshly ground black pepper

Cooking Instructions

In a 4 quart crock pot, stir together the potatoes and onion. Stir in the bacon. In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, and the pepper. Add the mixture to the crock. Cover and cook the soup on low heat for 8 to 10 hours or on high heat for 4 to 5 hours. If you like, mash the potatoes slightly for a thicker consistency before serving.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)