Ingredients
The following ingredients have 4 Servings
- 21 oz. Cream of Potato Soup ((two-10.50 oz. cans))
- 21 oz. milk ((measured in above cans) use whole milk for an extra creamy soup)
- 8 oz. cream cheese (cubed - Philadelphia brand melts the best.)
- 13 oz. minced clams ((two-6.5 oz cans) drained (see notes for adding the clam juice))
- 1/2 cup white onion (finely minced)
- 8 slices bacon (sliced, cooked and drained)
- 1/2 tsp. dried leaf thyme (not ground) (or two teaspoons fresh)
- 1/4 tsp. freshly ground black pepper
- oyster crackers
- sourdough bread
Instruction
- Add everything into the slow cooker.
- Stir. Don't worry about the cream cheese mixing in, it will melt as the slow cooker heats up.
- Cover and cook on LOW for 4-5 hours. Stir occasionally so the soup doesn't scorch. This is a thicker soup and can tend to stick to the edges.
- Serve with crackers and sourdough bread if desired.
- Enjoy!
