12 slices bacon, trimmed
16-20 medium potatoes, peeled and thinly sliced
4 onions, peeled and thinly sliced
Salt, pepper and paprika to taste
2 cups grated Cheddar cheese
2 x 285g cans cream of asparagus or mushroom soup
Cut bacon into pieces. Place a quarter of the bacon, potato and onion into the Slow Cooker. Sprinkle with salt, pepper and paprika, then grated cheese, repeat this procedure three more times until all of the potatoes are used. Gently pour the undiluted soup over the top. Sprinkle with paprika, cover and cook on LOW for 9-10 hours, or HIGH for 5-6 hours.