Quick Pick: Slow Cooker Potato Soup

Ingredients2 cans of cream of potato
2 Russet potatoes
1 cup of cheddar cheese
1 cup of heavy whipping cream
4 oz. of pancetta
1 t. salt
1/4 t. pepper
2.5 oz of water
1 green onion, diced (optional)

This is simple, and yes I know I cheated by using a cream of potato soup as a base, but if you are looking to make potato soup and don't have much time it's a good way to start.  

Dump the two cans of cream of potato into the crock pot.  

Peel and dice two Russet potatoes into 1/4 inch cubes (they cook more evenly and are more tender if cut small).  Dump the potatoes into the crock pot.

Add in cheddar cheese, whipping cream, pancetta, salt, pepper and water into the crock pot and give it a good stir.    

I usually set this up before going to work and keep my crock pot on low.  Cook for a good 6+ hours or until the potatoes are tender. 

Sprinkle the green onion on top as a garnish if you choose.