Double Thick Baked Potato-Cheese Soup


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
1 cup milk
Black pepper


  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.
  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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