Potato Soup Recipe

 

Fixings

16 oz. can cheddar soup

30 oz. chicken juices

1 tsp.  pepper

8 oz. cream cheddar

4 large potatoes

8 green onions, meagerly cut

8 tbsp. bacon bits

Guidelines

Include the cheddar soup, chicken juices, and dark pepper to an expansive moderate cooker.

Cut the cream cheddar into little 3d squares and add it to the moderate cooker. Speed until the cheddar soup is broken down into the stock

Include potatoes to the moderate cooker. Blend to consolidate.

Place the spread on the moderate cooker and cook on low for 8-10 hours, or high for 4-5 hours.

Add salt and pepper to taste. Mix the remaining ⅓ of the potatoes into the soup. Cook for 20-30 more minutes, or until the potatoes have warmed through.

Spoon the soup into bowls and top each one presenting with a cut green onion and a tablespoon of bacon

Serve!