Ingredients

The following ingredients have 7 Servings
  • 2 (10 3/4 oz) cans condensed cream of chicken soup
  • 1 (10 3/4 oz) can condensed cream of celery soup
  • 2 cups half & half
  • 6 Tbsp melted butter
  • 4 medium russet potatoes peeled and diced into 1 inch cubes
  • 1 1/2 cups grated cheddar cheese
  • 1 bunch green onions thinly sliced
  • 4 slices of bacon, cooked and crumbled
  • additional shredded cheddar cheese

Instruction

  • In a slow cooker, combine the cream of chicken soup, cream of celery soup, half & half, and melted butter. Add potatoes and stir to combine.
  • Cook on low for 6 hours or until potatoes are tender.
  • Add 1 1/2 cups of shredded cheese and stir until melted.
  • Serve soup and top with green onion, bacon, and shredded cheese if desired. Serves 6-8.