8 cups (2 L) diced peeled potatoes
1 cup (250 mL) chopped onion
1 carrot, peeled and diced
2 ribs celery, diced
5 cups (1.25 L) chicken broth
1 10-ounce (284 mL) can cream of chicken soup
Fresh-ground black pepper, to taste
8 ounces (250 g) cream cheese, at room temperature
Crisp-cooked bacon, crumbled
Combine potatoes, onion, carrot, celery, chicken broth, soup and pepper in slow cooker.
If convenient, cook on high for 15 minutes, just to heat up the pot (or skip this step). Turn heat to low and cook for 8 to 10 hours, or until potatoes are tender. Dice the cream cheese and add; heat, stirring, until cheese is melted and mixture is smooth. Garnish with crumbled bacon and chopped chives. Makes 12 cups.