8 cups coarsely chopped peeled potatoes
1 small onion, shopped (1/3 cup)
1/2 pound bacon, crisped, drained, and crumbled
1 8-oz pkg. cream cheese, softened
3 14.5 oz cans reduced-sodium chicken broth
1 10.75 oz can condensed cream of chicken soup
1/4 tsp. pepper

1. In a 4-qt. crock, stir together the potatoes and onion. Stir in the bacon.

2. In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, and the pepper. Add the mixture to the crock.

3. Cover and cook the soup on low heat for 8-10 hours or on high heat for 4-5 hours. If you like, mash the potatoes slightly for a thicker consistency before serving. Makes 8 servings.