Twice Baked Potato Chowder |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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Fabulous potato soup. I haven't found one that is better. It's easy to assemble in the morning, then cook all day. Ingredients:
8 cups diced peeled potatoes |
1/3 cup spanish onion, chopped |
4 green onions |
2 (14 1/2 ounce) cans chicken broth |
1 (14 1/2 ounce) can chicken broth with garlic |
1 tablespoon butter |
10 3/4 ounces condensed cream of chicken soup, undiluted |
1/4 teaspoon pepper |
1 teaspoon salt |
1 teaspoon lawry's seasoned salt |
1 (8 ounce) package cream cheese, cubed |
1/2 lb sliced bacon, cooked and crumbled |
snipped chives (optional) |
Directions:
1. In a slow cooker, combine the first 10 ingredients.
2. Cover and cook on low for 8 to 10 hours or until potatoes are tender.
3. Keep the lid closed, or else the cooking time will take longer.
4. Add the cream cheese; stir until blended.
5. Garnish with bacon and chives.
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