Crock Pot Potato Soup
8 C peeled & cubed potatoes (5 lbs.)
3 (14 oz) cans chicken broth
1 (8 oz) brick cream cheese, softened
1/2 lb. bacon crisp-cooked & crumbled (I do the whole lb. & save 1/2 lb. to sprinkle on top of soup when serving)
1 can cream of chicken soup
1/4 tsp. pepper
Combine all ingredients in slow cooker. Cook on low 8-10 hours. Serve with shredded cheddar cheese and bacon!
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