Potato Soup Chowder

 

1/2 lb. of bacon, cooked and crumbled (I used a lb. of smoked

sausage, sliced)

6 to 8 white potatoes, cut into chunks (I used 10-12 small to medium)

1 can cream of potato soup (I used 2 cans)

1- 8 oz. sour cream (I used about 12 ozs)

2 heaping T.p. corn starch

(Optional 8 oz. cream cheese)

1 c. milk

 

In crockpot place potatoes, un-diluted cream of potato soup and bacon pieces, cover and cook 6-8 hours. (I layered potatoes, soup, sausage, potatoes, soup and about 2 T.p. water as it seemed dry to me and I cooked for 6 hours) Uncover and mash by hand some of the potatoes not all and not fine , you want it chunky. (I did not need to mash as I cut the chunks somewhat small about 1/2″ thick or so so I did not need to mash). Now blend cornstarch with the milk, sour cream and cream cheese – if you add cream cheese, first blend it until smooth with sour cream. (I softened the cream cheese in the microwave for 15 seconds, added sour cream and mixed with mixer until mostly smooth, added to milk and cornstarch, mix well.) Add all to pot and mix well, continue cooking until hot and bubble. (I cut the crockpot off before mixing the milk, sour cream, etc. as it was plenty hot. I added the this mix to the potatoes and sausage and covered until ready to eat).