Directions
1Slice potatoes into 1 cm thick slices and spread 1 layer over the bottom of the slow.
2In a separate bowl mix cream of mushroom soup, milk and water to combine, then add French onion soup mix and stir together.
3Pour over part of the mixture, then add the rest of the layers of potato and liquid mix each at a time until complete
4Cover with diced bacon and cheese.
5Cook on low for 5 hours with tea towel under the lid.
Submitted by Trinity Simmons
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