4 cans (14.5-oz each) sliced potatoes, drained
2 cans (10 3/4-oz each) condensed cream of celery soup, undiluted
2 cups sour cream
10 bacon strips, cooked and crumbled
6 green onions, thinly sliced
Chopped chives
Coarse black pepper
Place potatoes in a 3-quart slow cooker. Combine the first 4 ingredients, reserving 1/3 cup of bacon crumbles. Pour mixture over the potatoes and mix well. Cover and cook on high for 4 to 5 hours.
Top with the reserved bacon, the chives and black pepper.
Yield: 12 servings of 3/4 cup each
recipe and photo TOH 2026
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