We had our Family Christmas today, so I was just a little busy! Everyone has cleared out now, after a more-than-successful day...and there is a big old HAM BONE calling my name for Split Pea Soup later in the week. Yay! :)
That said, here is my cousin’s soup recipe. She used to have a family-style restaurant up in Cobalt, Ontario. People would drive for many miles and even cross borders for this soup! :)
Lisa’s Famous Potato Soup
Ingredients
8 cups potatoes, peeled and coarsely chopped
1 small onion, chopped (about 1/3 cup)
1⁄2 lb bacon, crisped, drained and crumbled (6-8 slices)
1 (8 ounce) package cream cheese, softened
3 (14 1/2 ounce) cans reduced-sodium chicken broth (5 cups)
1 (14 1/2 ounce) can condensed cream of chicken soup
1⁄4 teaspoon pepper
Directions
In a 4-qt. crock pot, stir together the potatoes and onion. Add the bacon.
In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, and the pepper.
Add the mixture to the crock pot.
Cover and cook the soup on LOW for 8-10 hours or on HIGH for 4-5 hours.
You can mash the potatoes for a thicker consistency before serving.
Diana’s Notes: I never peel the well-scrubbed potatoes. Saves time, adds fiber. Homemade Chicken Stock is better than canned, of course, but if you’re in a pinch, use 5 cups water and 5 chicken bouillon cubes. Use thick-cut bacon for more texture & bacon-y-goodness in the soup.
Yummy.......a great recipe.
Cream cheese AND bacon.......what could possibly go wrong?
This one sounds like a keeper, also. Thanks!