Ingredients:
- 4 to 5 cups cubed potatoes, about 3 pounds
- 1 can cheddar cheese soup
- 1 can cream of celery soup
- 1 soup can water
- 2 teaspoons chicken bouillon granules - I used Wylers Shakers chicken garlic herb flavor
- 6 to 8 slices cooked bacon, diced
- 1/4 cup finely chopped red bell pepper or use 2 tablespoons chopped pimiento
- 1 cup chopped green onion, with much of the green
- Dash ground black pepper
- 1/4 cup chopped fresh parsley
- dash thyme
Preparation:
Combine in crockpot the cubed potatoes, soups, water, bouillon, bacon, bell pepper, and green onion and pepper. Cover and cook on low heat for 7 to 9 hours. Add parsley and thyme for the last hour of cooking time.Potato soup serves 4.
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