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.
4 slices bacon, cooked and crumbled1 large onion, chopped (about 1 cup)4 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup4.333 cups milk0.25 teaspoon ground black pepper2 large white potato (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 cups)0.5 cup chopped fresh chives2 cups shredded Cheddar cheese (about 8 ounces)
Using prepared French onion soup as the ba...
Vegetable juice and beef broth make a fla...
Here's a new and exquisite way to cook fis...
There's nothing better on a chilly day, th...