F E B R U A R Y 2 0 1 8 POTATO GROWER 15 T e m p t i n g Taters • 6 medium red potatoes, diced (8 cups) • 3 cans chicken broth (14.5 ounces each) • 1 can condensed cream of chicken soup • 1 small onion, diced • 1/4 teaspoon pepper • 1 package cream cheese, cubed (8 oz.) • 6 sliced of bacon, cooked & crumbled • 2 Tablespoons chopped chives In a 5 quart slow cooker/crockpot, combine the potatoes, chicken broth, cream of chicken soup (undiluted), onion and the pepper. Mix well and cover. Cook on low for 8 to 10 hours or until the potatoes are tender. Add the cream cheese; stir until blended. Serve into bowls and garnish with the bacon and chives. Makes about 10 servings. Slow Cooker Potato Soup Directions: Ingredients: