Spray, oil, or butter your crock pot insert, or use a liner for easy cleanup.

Open all your cans but don't drain them.

Pour all the ingredients into the crock pot insert.

Use a potato masher and mash up about half the potatoes. Stir well.

Cover and cook on low for 6-8 hours or high for 3-4 hours.

Set your Instant Pot to the "Sauté" mode and cook the bacon until crispy.

Add in the onions and garlic (if using) and sauté until fragrant.

Pour in the canned potatoes, mushrooms, cream of mushroom soup, and milk (add 1 cup of chicken or vegetable broth for pressure cooker only).

Close the lid, set the Instant Pot to "Pressure Cook" on high, and cook for 10 minutes.

After the cooking cycle, allow for a natural release for 10 minutes, then quick release any remaining pressure.

Open the lid, give it a good stir, and serve.

In a large pot, cook the bacon until crispy. Remove and set aside.

In the same pot, sauté the onions and garlic (if using) until aromatic.

Add in the canned potatoes, mushrooms, cream of mushroom soup, and milk.

Let it simmer on medium-low heat for about 20-25 minutes, stirring occasionally.

Once heated through and flavors melded, crumble the crispy bacon on top.

Serve your stovetop version.

Preheat your oven to 350°F (175°C).

In an oven-safe pot or Dutch oven, cook the bacon until crispy.

Add in the onions and garlic (if using) and sauté until fragrant.

Stir in the canned potatoes, mushrooms, cream of mushroom soup, and milk.

Cover the pot and place it in the preheated oven.

Bake for about 30-35 minutes until heated through.

Sprinkle crispy bacon on top and serve.

Follow any of the above cooking methods but before cooking, store in an airtight container or freezer-safe bag for up to 3 months. Defrost in the refrigerator overnight before reheating.