 Double Thick Baked Potato-Cheese Soup
Makes 7 servings
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Ingredients
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2
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pounds baking potatoes, peeled and cut into 1/2-inch cubes
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2
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cans (10-1/2 ounces each) condensed cream of mushroom soup
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1-1/2
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cups finely chopped green onions, divided
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1/4
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teaspoon garlic powder
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1/8
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teaspoon ground red pepper
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1-1/2
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cups (6 ounces) shredded sharp Cheddar cheese
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1
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cup (8 ounces) sour cream
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1
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cup milk
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Black pepper
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Slow Cooker Directions
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1. Combine potatoes, soup, 1 cup green onions, garlic powder and red pepper in slow cooker. Cover; cook on LOW 8 hours or on HIGH 4 hours.
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2. Add cheese, sour cream and milk; stir until cheese has completely melted. Cover; cook on HIGH 10 minutes. Season to taste with black pepper. Garnish with remaining green onions.
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© Publications International, Ltd.
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Printed
from fbnr.com
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