3 large russet potatoes, peeled and diced
1 small onion, chopped
1/2 lb. (8 slices) cooked bacon, chopped (or real bacon bits)
2 (10 oz.) cans cream of mushroom soup (I use low-sodium)
1 tbsp. chopped parsley
3 cups water
2 chicken bouillon cubes
1/2 cup grated Parmesan cheese
shredded Mexican "fiesta" cheese blend (for garnish)

Put potatoes, onion, bacon, bouillon cubes, soup, water and parsley in Crock-Pot. Cook on HIGH for 5-7 hours. As potatoes begin to soften during cooking process, mash lightly with potato masher or back of ladle.

About 15 minutes before serving, stir in grated cheese. Finish cooking for the 15 minutes.

Serve garnished with shredded Mexican cheese and additional bacon bits if desired.

Enjoy!

Submitted by: Dawn