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!

Servings: 10


  • 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
  • Milk
  • 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.