4 slices bacon, cooked and crumbled
1 large onion, chopped (1 cup)
4 cans (10 3/4 ounces each) 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 (3 cups)
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. Serve with the remaining chives.

Serves 6 to 8.