Double Thick Baked Potato-Cheese Soup

(from castro15’s recipe box)

Categories: Slow Cooker

Ingredients

  • 2 lbs baking potatoes, cut into 1/2-inch cubes
  • 1/8 tsp ground red pepper
  • 2- 10.5 oz cans condensed cream of mushroom
  • 6 oz shredded Cheddar
  • 8 oz sour cream
  • 1 1/2 cups chopped green onions
  • 1 cup milk
  • 1/4 tsp garlic powder
  • black pepper

Directions

  1. Combine potatoes, soup, 1 cup green onions, garlic powder, and ground red pepper in crock pot. Cover and cook on LOW 8 hrs.

  2. Stir cheese, sour cream and milk into crock pot, until cheese is melted. Cover and cook on HIGH 10 minutes. Season with black pepper. Garnish with remaining green onions.

Email to a friend | Print this recipe | Back