This crock pot recipe comes from Denise at CraftDee Creations! This sounds like my kind of comfort food!
Cheddar, Potato and Bacon Gratin
Cooking time: 2hr 30mins
2(10.75 ounce) cans cheddar cheese soup, undiluted
1/4 teaspoon garlic powder
1 teaspoon freshly ground pepper (I use regular)
2(20 ounce)packages refrigerated sliced potatoes (I use any of the refriegerated potatoes-not frozen)
12 fully cooked and crumbled bacon slices
1 cup (4 ounces) shredded cheddar cheese
3 tbsps butter
In a small bowl combine soup, garlic powder, and pepper.
Spray slow cooker with cooking spray then layer half the potatoes, half the bacon and pour have the soup mixture evenly over the potatoes. Repeat layers ending with soup mixture; sprinkle shredded cheese over the top and dot with butter.
Cover cook on high for 2 1/2 hours or until potatoes are fork tender. Let stand for 10 mins before serving.
Not that you would have any leftovers, but IF you did, it would be so easy to turn this into cheddar-broccoli soup by adding some chicken or vegetable broth, some cooked broccoli and blending it up! Even if you only got two more small servings out of it, it would stretch your budget and could easily be served with some sandwiches for a scrumptious lunch!