In Honor of Fall Weather

Crockpot Potato Soup

from my friend Jen, who's husband loves this recipe

8 c. coarsely chopped peeled potatoes
1 small onion, chopped (1/3 c.)
1/2 lb. bacon, crisped, drained and crumbled
1-8oz. pkg. cream cheese softened
3 cans reduced sodium chicken broth (14.5 oz. cans) (or subsitute any chicken broth)
1 can condensed cream of chicken soup (10.75 oz. can)
1/4 t. pepper

In a 4 qt. crockpot, stir together thee potatoes and onion. Stir in the bacon.

In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, and pepper. Add the mixture to the crockpot.

Cover and cook the soup on low heat for 8-10 hours or on high heat for 4-5 hours. If you like, mash the potatoes for a slightly thicken consistency before serving.