Cooking Thursday

It's really past the time of year that I would normally share a soup recipe, but since it's been so cold here, I decided to make some this weekend.  This recipe is one that uses canned soup as a base so it is very quick to throw together.  It's very tasty though - you would think it was completely homemade!

 Cheesy Potato Soup

4 slices bacon, cooked and crumbled

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 4 hours or until the potatoes are tender.

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