Slow Cooking Thursday

I have such a good recipe for you this week. My friend Diane had it on her blog last week and I tried it on Friday. My sisters and I have a Christmas lunch every year and I thought it sounded perfect for our lunch. It was so easy and just delicious! All three of us gave it the thumbs up! Thanks, Diane for sharing!

Bacon Potato Chowder

4 slices bacon, cooked and crumbled (I used a bad of the Hormel bacon pieces)

1 large onion, chopped (about 1 cup)

4 cans (10 3/4 ounces each) Campbell's Condensed Cream of Potato Soup

4 soup cans milk

1/4 teaspoon ground black pepper

2 large russet potatoes, cut into 1/2-inch pieces (about 3 cups)

1/2 cup chopped fresh chives

2 cups shredded Cheddar cheese (about 8 ounces)

1. Stir the bacon, onion, soup, milk, black pepper, potatoes, & 1/4 cup chives in a 6 quart slow cooker.

2. Cover and cook on HIGH for 3 - 4 hours or until the potatoes are tender.

3. Add the cheese and stir until the cheese is melted. Serve with the remaining chives.

For more slow cooker recipes, visit Sandra at Diary of a SAHM.