We liked the Crockpot Potato Soup I made a few weeks ago, but we had some ideas for making it better - mostly, add more bacon. :)
8 cups peeled and cubed potatoes
6-8 cups water
6 teaspoons Jamison soup stock
2 cans cream of chicken soup
2 teaspoon coarse ground black pepper
2 tablespoon onion powder
8 oz reduced fat cream of cheese, softened
1 pound bacon, crumbled
Shredded sharp cheddar
Combine the first 6 ingredients and cook on low for 6-8 hours or high for 4 hours. In the last hour, take out 2 cups of the liquid from the soup and whisk the cream cheese into it. Add back into the soup. Just before serving, add about 2/3 of the bacon. Use the rest for topping. Serve with cheddar cheese and green onion.
I made this in our larger crock pot and served 4, with enough leftover for David and I for lunch. Could easily be cut in half.