Combine potatoes, onion, water, bouillon and soup in crockpot.

Cover and cook on low 8-10 hours or until potatoes are tender. Add cream cheese and stir until melted.

Top with bacon and cheese to serve, if desired.

Serves: 8-10

Tips: Add salt, pepper, garlic powder, parsley flakes, paprika, etc. to taste.

If you don’t have a crockpot you can cook this on the stove top for about 45 minutes to 1 hour.

You can substitute vegan or vegetarian bouillon in this recipe.

Add finely shredded carrot in the last 10 minutes of cooking for extra color, flavor and vitamins.

If you want a smaller batch, you can halve this recipe, if needed, and keep it in the fridge for a couple days. (Unfortunately, this recipe does not freeze well.)