4 Ingredient Potato Soup
Ingreadient
-
1/2 pound bacon
-
1 (28 ounce) bag potatoes O’Brien with onions and peppers
-
30 ounces chicken broth
-
8 ounces garlic and herb cheese spread
-
1 pinch black pepper
Direction
-
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; chop roughly when cool enough to handle.
-
Working in batches, pour potatoes into the same skillet, and cook until lightly browned, about 5 minutes. Remove potatoes to a slow cooker. Stir in chicken broth. Dollop cheese spread on top; scatter bacon on top. Cover slow cooker and cook on High until potatoes are very tender, 3 to 4 hours.
-
If desired, ladle some of the soup, no more than halfway full, into a high powered blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend, about 45 seconds.
-
Pour soup back into slow cooker. Stir to combine; serve immediately.
