Double Thick Baked Potato-Cheese Soup the Editors of Publications International, Ltd.
Makes 7 servings
|2||pounds baking potatoes, peeled and cut into 1/2-inch cubes|
|2||cans (10-1/2 ounces each) condensed cream of mushroom soup|
|1-1/2||cups finely chopped green onions, divided|
|1/4||teaspoon garlic powder|
|1/8||teaspoon ground red pepper|
|1-1/2||cups (6 ounces) shredded sharp Cheddar cheese|
|1||cup (8 ounces) sour cream|
- 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.
- 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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