• 8 c diced peeled potatoes
• 3 T dehydrated onions
• 5 ½ c water
• 8 chicken bullion cubes
• 1 can cream of chicken soup
• ¼ tsp pepper
• 1 pkg cream cheese cubed
• ½ c bacon bits
• ½ c shredded cheddar cheese
• Chives

In a slow cooker, combine first 6 ingredients. Cover and cook on low for 8-10 hours or high for 4-5 hours. (Potatoes should be tender) Add cream cheese, stir until blended. Garnish with cheese, bacon, and chives if desired.

Makes 3 quarts.