Slow-Cooker Potato Soup – Penny Baker/ Cowboy Up
2012 San Luis Valley Potato Festival- Downtown Tasting Tour 3rd Prize Winner! Also know as Cowboy Up Surprise!
- 10-12 Potatoes, peeled and chopped
- 1 (8 oz.) French Dip
- 1/2 C Margarine or Butter
- 2 (10 oz.) Cream of Chicken Soup
- 2 C Milk
- 1 Lb Bacon
- 1 Onion, chopped
- Salt & Pepper to taste
- 2 C (8 oz.) Shredded Swiss Cheese
Parboil the potatoes in a saucepan and drain. Combine the onion dip, margarine, soup and 2 cups of milk in slow-cooker.
Fry the bacon in a skillet until crisp. Remove the bacon and crumble. Saute the onions in bacon drippings.
Add the onion, potatoes, 1/2 of the bacon, salt and pepper to the slow-cooker. Add enough milk to nearly fill the cook. Cook on low for 8 hours. Add cheese and remaining bacon, stir well.