My sister shared this recipe with me, and it has become my “go to” when I want soup. I could eat it every day for a week!
8 cups diced potatoes (I use red with the skin.)
1 can cream of chicken or mushroom soup
1/3 cup onion, chopped
6 cups chicken broth*
8 oz cream cheese
*I use the Knorr Caldo de Pollo (Chicken broth) granules in most of what I cook, including my yummy chicken and dumplings. I also sprinkle it on pork chops to pan fry in olive oil. In my opinion it’s the best chicken broth and seasoning, and I think it really makes this soup! Find it in the Latino section of the grocery store!
Prepare 6 cups of broth according to Knorr label. Add potatoes, cream of chicken/mushroom soup, and onion. Cook at a slow boil until potatoes are tender. Add cream cheese. Stir well to blend. Served garnished with bacon and cheese.
For the crock pot, just mix all ingredients, and cook for several hours. And add cream cheese just before serving.
I’ll add a picture next time I make this!