Crockpot Potato Chowder: Good 4 What Ails Ya

You might have noticed we haven't been cooking much this week. We've been battling a tiny, little stomach bug. Nothing dramatic, but enough to leave us not wanting anything but easy peazy comfort food. Pancakes, PB&J, Raisin Bran ... yup, it's been a very gourmet week!

Last night, we finally felt like cooking, but wanted to take it easy and Crockpot Potato Chowder was the ticket.

Ingredients:

• 8 cups diced potatoes
• 1/3 cup onion, chopped
• 3 (14 1/2 ounce) cans chicken broth
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 (8 ounce) package cream cheese, cubed, softened
• 1/2 lb bacon, cooked and crumbled
• chives

Directions:

1. Combine potatoes, onion, broth, and cream of chicken soup in crock pot.
2. Cover and cook on low 8-10 hours/high 3-4 hours or until potatoes are tender.
3. Add cream cheese and blend.
4. Remove most of the potatoes and broth and puree in a blender, then return to pot and mix.
5. Top with bacon and chives before serving.

(NOTE: we skipped the cream cheese. Just seemed too rich for our, um, delicate tummies this week)

Reviews: Everyone went back for seconds and Jason cried when he realized we forgot to put the leftovers in the fridge overnight.

(okay, that's an exaggeration... but he was pretty sad)