We broke out the the crock-pot today and whipped up this delicious number, Crock-Pot Cheesy Potato Bacon Soup!
3lbs Salad Red Potatos cut into 1 inch cubes
1 medium onion diced
2 cloves minced garlic
38 oz chicken broth
8 oz cream cheese (I recommend Philadelphia Original Cooking Cream)
1/2 tbsp salt
1/2 table spoon pepper
8 ounces shredded cheddar cheese or cheddar cheese blend
1 – 2.8 ounce package real bacon pieces
Combine diced potatos, onion, garlic and broth in crock-pot and cook on low 8 hours or on high for 5 hours.
Once the time is up, add cream cheese, salt, pepper, and half the package of bacon pieces. Stir until cream cheese is well blended. (You can also use an immersion blender to help blend). Continue to cook for 15 minutes and add 2 cups of cheese, mix well and cook for additional 10 minutes or until cheese is nice and melted.
Serve in bowl or bread bowl as we did and top with cheese, bacon, green onions and even sour cream if you like!