Cooking Directions

• Stir the bacon, onion, soup, milk, black pepper, potatoes and 1/4 cup chives in a 6-quart slow cooker.
• Cover and cook on HIGH for 3 to 4 hours or until the potatoes are tender.
• Add the cheese and stir until the cheese is melted. Sprinkle with the remaining chives.

Ingredients

• 4 slices bacon, cooked and crumbled
• 1 large onion, chopped (about 1 cup)
• 4 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup
• 4.333 cups milk
• 0.25 teaspoon ground black pepper
• 2 large white potato (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 cups)
• 0.5 cup chopped fresh chives
• 2 cups shredded Cheddar cheese (about 8 ounces)