Cooking Thursday

It's getting cold here!  That means it's soup weather.  Today's recipe is one of our favorites.  It's so easy and so very good!

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.