By Brittany Seiter
8 cups diced red potatoes (about 10)
1/3 cup chopped onion
3 cans (10 ¾ oz each) Chicken broth
1 can cream of chicken soup (undiluted)
¼ tsp. Pepper
1 cup frozen corn
1 pkg. Cream cheese (8 oz) cubed
½ lbs. Sliced bacon (cooked and crumbed) or real bacon bits
Stove Top-Bring potatoes and onions to a boil in the broth and cook until tender. Then add cream of chicken soup, pepper, and corn and heat until the corn is warmed through. Before serving, add cream cheese and bacon, stirring to mix well.
Slow Cooker Method- Combine first 6 ingredients in a slow cooker. Cover and cook 8 hours on low or until potatoes are tender. Add cream cheese and bacon; stir until blended.
1 comment:
Ok, we had this soup tonight. I love it! Mom reminded me that it sounded fattening so I tried using lowfat cream cheese. No difference whatsoever, well, I did feel a little better eating it but it is way too good to feel guilty eating it.
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