8 cups diced potatoes (can be unpeeled or peeled - whichever you prefer)
1/3 cup chopped onion (I usually use a whole one)
3 cans (14-1/2 oz each) chicken broth
1 can (10-3/4 oz) condensed cream of chicken soup
1/4 tsp pepper (I usually use 1 teaspoon of both pepper and salt)
1/2 lb sliced bacon, cooked and crumbled
Snipped chives, optional
Garlic powder, optional (to taste)
Oregano, optional (to taste)
1 pkg (8 oz) cream cheese, cubed
1 can whole kernel corn, drained
grated cheese, optional (I usually top each bowl with some shredded colby jack cheese)
In a slow cooker, combine the first nine ingredients. Cover and cook on low for 8-10 hours or until potatoesare tender.
Add cream cheese; stir until blended. Stir in one can of drained whole kernel corn. Heat until corn warmed and cream cheese melted.
Garnish with cheese if desired.