Potato Soup

8 c. diced, peeled potatoes
1/2 c. chopped onion
4 1/2 c. water
6-8 chicken bouillon cubes
1 can cream of chicken soup
1/4 t. pepper
8 oz. cream cheese, cubed
1/2 lb. bacon, cooked and crumbled (optional)

In a slow cooker, combine first 6 ingredients. Cover and cook on low 8-10 hours. Add cream cheese. Stir until blended. Garnish with bacon.
*can also use real bacon pieces from jar.


Shelley F.