Creamy Cheesy Broccoli and Potato Soup

• 6 -9 slices cooked bacon, crumbled*
• 1 tablespoon onion powder
• 6 cups diced potatoes
• 1 12 cups water
• 2 (10 1/3 ounce) cans cream of chicken soup
• 20 58 ounces soup cans milk
• 1 teaspoon salt
• 14 teaspoon black pepper
• 16 ounces Velveeta cheese
• 3 cups broccoli, minced

1. Cook bacon until crisp and set aside.
2. Crumble when cooled.
3. (Omit this step if using bacon bits).
4. Cook potatoes for 5 minutes from start of boiling.
5. Drain.
6. Combine onions, bacon, potatoes, broccoli, chicken soup, milk, cheese, salt, and pepper.
7. Cook on low heat.
8. Serve when potatoes are done and cheese is melted.
9. This recipe works best in a crock-pot when cooked all day long.
10. *3-4 tablespoons Bacon bits may be used instead of sliced bacon.
11. *2 tablespoons Chopped Onion may be used instead.

bacon, onion powder, potatoes, water, cream of chicken soup, milk, salt, black pepper, velveeta cheese, broccoli

Taken from www.food.com/recipe/creamy-cheesy-broccoli-and-potato-soup-216015 (may not work)