This recipe was easy enough to fix, but there wasn’t a whole lot of flavor. It did make a very creamy soup and would be easy to doctor up. Interestingly, I have another recipe in my collection that is identical to this one with the addition of onion, bacon, and chives. That would certain help with the flavor, I think. Also, this is a healthy version, so not salt, sometimes potatoes just need salt.
- 8 cups potatoes, peeled and diced
- 3 (14.5 ounce) can chicken broth, reduced sodium
- 1 can creamof chicken soup, healthy request
- ¼ teaspoon pepper
- 8 ounces cream cheese, cubed
|In slow cooker, combine potatoes, chicken broth, chicken soup and pepper.
|Cover and cook on Low 8 – 10 hours, or until potatoes are tender.
|Add cream cheese, stirring until well blended.
|Heat until cheese melts and soup is hot throughout.
Makes 12 servings
Source : Kitchenmonki.com
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