Slow Cooker Potato Soup

Please excuse the picture . . . the soup is so much better than the photo.  I swear!

I've had a bad week with my MS . . . not the symptoms, but trying to figure out just how I can afford to stay on the meds when I'm being billed $4035 a month.  Needless to say . . . that stress along with the cold and snowy weather had me seeking comfort food.

So, we decided on Potato Soup.

Again, this was one where the Hubster "took charge" by tossing all of the ingredients in the slow cooker.  He even chose the right bowl size and heat settings!  Color me amazed ;)

We had my parents up for our usual Friday Dinner and everyone enjoyed this.  Even Miss Mia finished her bowl.

We will certainly be keeping this one in the Winter Month Meals Rotation!

Slow Cooker Potato Soup
8 cups red potatoes, cut into cubes
2 onions, chopped
4 stalks celery, chopped
1/2 package turkey bacon . . . cooked and crumbled
1 8oz package low fat cream cheese (cut into cubes)
6 cups chicken broth
1/4 tsp pepper
1 can cream of chicken soup (or homemade "cream" soup)

In 4 qt slow cooker, combine all ingredients.  Cook on low 7 - 8 hours.  Remove 1/4 - 1/3 of soup to a blender and puree - the amount you remove depends entirely on your preference as to how "thick" you want your soup.  Add back to slow cooker and stir until well blended.  Spoon into bowls and enjoy!

Notes:
~ the 4 qt bowl for the slow cooker was the perfect size . . .
~ this makes approx 10 servings as the four adults all had seconds, the kids had some and there was enough for leftovers at lunch today for the four of us!