Combine potatoes, onion, broth (2 of the 3 cans), and cream of chicken soup in crockpot. Cover and cook on low 8-10 hours or until potatoes are tender.

Then add cream cheese, salt and pepper and blend. (I used a hand/stick blender).

At this stage, if the soup is too thick, this is where the third can of stock comes in. Add it to the soup to get the consistency you prefer, and heat. Taste and season more if needed.

Top with bacon, cheese, chives and sour cream before serving.

Note(s): I’ve done this in 4-6 hours on high in my crock, by cutting the potatoes smaller and heating up the stock and cream of chicken soup before adding it to the crockpot.

Measuring the potatoes: I use my 4 cup measuring cup and generally heap the top of the cup. I would say this is about a 5 pound bag.