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Add a photoServings: 8
Ingredients
- 8 c. coarsely-minced peeled potatoes
- 1 sm onion minced, (1/3 c.)
- 1/2 lb bacon crisped, liquid removed, and crumbled
- 1 pkt cream cheese - (8 ounce) softened
- 3 can reduced-sodium chicken broth (14 1/2 ounce ea)
- 1 can condensed cream of chicken soup (10 3/4 ounce)
- 1/4 tsp freshly-grnd black pepper
Directions
- In a 4-qt crockpot, 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 in the mix to the crock.
- Cover and cook the soup on LOW heat for 8 to 10 hrs or possibly on HIGH heat for 4 to 5 hrs. If desired, mash the potatoes slightly for a thicker consistency before serving.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 8 servings | |
| Calories 49 | |
| Calories from Fat 21 | 43% |
| Total Fat 2.37g | 3% |
| Saturated Fat 0.66g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 513mg | 21% |
| Potassium 163mg | 5% |
| Total Carbs 4.13g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.54g | 0% |
| Protein 2.66g | 4% |
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