
Amy’s Potato Chowder
8 cups potatoes, diced and peeled
1/3 cup onion, chopped
3 cans (14-1/2 oz) chicken broth
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
¼ tsp pepper
1 package (8 oz) cream cheese, cubed
½ lb sliced bacon, cooked and crumbled, optional
Snipped chives, optional
In slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours, or until potatoes are tender. Add cream cheese: stir until blended.
Garnish with bacon and chives if desired.
*I add carrots and celery to make my soup extra yummy :)
~BILLBOARD CONTEST~
If you are participating in our billboard contest, leave us a comment telling us your favorite Fall dish! (we'd love to have the recipe if you want to share:)


