Crock Pot Comfort Food

In the teacher's lounge last week, while heating up some leftover potato cheese soup and adding the bag of toppings I prepared at home, I realized that I take food a little more seriously than most... I think I am a foodie! When eating, I am thinking ahead to my next meal--what am I going to make? How can I spice it up? And more importantly, do I have the ingredients? I get markedly depressed if I bring a boring lunch to school, although now and then a peanut butter and jelly sandwich with raspberry jelly really hits the spot (See! I had to specify what type of jelly)...No l*ean cuis*ine's in the freezer or take out menu's in my kitchen. I mentioned to someone how cooking is my therapy and in that case, it seems I am in need of therapy on a daily basis!

:-P

I already know what I am making tonight for dinner BUT I am already equally excited to smell this potato soup cooking on my day off tomorrow.

• 8 cups diced potatoes ( I used small red potatoes and didn't peel them which made it a little more chunky)
• 1/2 cup chopped onion
• 3 cans (14-1/2 ounces each) chicken broth ( Speaking from personal experience, make sure your can opener works so you don't have to punch a whole in the top with a pair of pliers....)
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted (I actually bought cream of mushroom instead and it was just as delicious!)
• 1/4 teaspoon pepper
• 1 package (8 ounces) cream cheese, cubed
• 1/2 pound sliced bacon, cooked and crumbled (optional)

Add first five ingredients to the slow cooker... and, if you're anything like me, add some (A LOT) garlic... and cook on LOW for 8-10 hours. THEN add the cream cheese, stirring until it melts! I actually used a pastry masher to smooth it out before adding the cream cheese but that wasn't really necessary.

Goes REALLY well with bacon bits, green onions, and cheddar cheese on top. MMMMM.


ENJOY!