Charles E. Martin's Recipe

Slow cooker potato/chicken/cream cheese soup

Category: Recipes

8 cups peeled, diced potatoes. (Russet preferred)
Water to cover potatoes.
1 can Campbell's cream of chicken soup
1 8oz. block of Philadelphia(tm) Cream cheese, cut into cubes
Crumbled, cooked bacon (or imitation bacon bits) for garnish
chopped chives for garnish

Place peeled, diced potatoes in slow cooker, cover with water. Cook 5-6 hours, until potatoes are tender. Mash slightly.

Add one can Campbell's cream of chicken soup.

Add cream cheese cubes, and mix thoroughly.

Turn slow cooker to high, for 15 minutes, or until soup is heated through, and cheese is melted.

Serve in bowls, and garnish with crumbled bacon (or bacon bits) and chives.