- 4 slices bacon, cooked and crumbled
- 1 large onion, chopped
- 4 (10.75 ounce) cans Campbell's® Condensed Cream of Potato Soup
- 4 (10.75 ounce) cans milk
- 1/4 teaspoon ground black pepper
- 2 large potatoes, peeled and cut into 1/2-inch pieces
- 1/2 cup chopped fresh chives
- 2 cups shredded Cheddar cheese
- 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.