Ingredients

2 lb white potatoes cubed (about 1/4 inch)

6 slice thick sliced bacon (about 3 oz.) cut in 1/4 inch squares

3 clove garlic chopped fine

1/4 cup chopped onion (about 1/3 small)

1/8 cup pickled hot banana peppers (optional)

1 can cream of chicken soup (10 oz - 284 ml)

1 can cheddar cheese soup (10 oz - 284 ml)

1 1/2 qt chicken broth (1892 ml)

2 tsp Dijon style mustard

2 cup half & half cream

1 cup shredded sharp Cheddar cheese

1/4 cup Parmesan cheese (grated)

1 salt

Directions

Add all ingredients except the half & half, to a 3 Quart crock pot. Cook on high 6 hours. Stir occasionally to prevent sticking.

Remove about 1/4 of the soup, and puree it. Return it to the slow cooker. Add the half & half to the slow cooker, and stir in. Cook on low for 30 minutes.

The recipe can be doubled in a larger slow cooker successfully.