|
Potato Soup for Slow
Cooker
SUBMITTED by Nitsie Gleason, Lincoln
8 slices bacon, cooked and crumbled
1 (16 oz.) bag or 4 cups frozen hash brown potatoes, thawed
1 (15.25 oz.) can whole kernel corn, undrained
1 (14.75 oz.) can cream-style corn
1 (12 oz.) can evaporated milk
1 medium onion, chopped (1/2 cup)
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
Cook and crumble bacon. Spray the inside of 3 or 4-quart slow
cooker; add all ingredients together and stir. Cover and cook on
the low heat setting for 6 to 8 hours.
Note: Don’t take off the lid and peek. You don’t want to allow
the heat to escape and add to the cooking time.
|
|
