Today’s soup was planned for Sunday. Christian went to the grocery store for breakfast stuff before any of us were really awake. After breakfast, he went back to the grocery store to get soup ingredients because I had just decided what to make. I sent him with a list and off he went. When Chet napped, I pulled out the crock pot ready to prepare soup. As I went to cut potatoes, I realized we didn’t have potatoes. I never put it on the list. There was no way I was asking him to go back to the store (and in my defense, I was up to my elbows in house projects).
So Sunday’s soup was cooked today after I went to the grocery store. I am certain there is probably a more healthy, less packaged version of this soup floating around on the internet, but we are a normal busy house hold. I don’t always have time to make everything from scratch. This recipe is a nice go-to recipe when I know my day is going to be busy.
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
2. Cover and cook on low 8-10 hours or until potatoes are tender.
3. Add cream cheese and blend.
4. Top with bacon and chives before serving.