INGREDIENTS
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
PREPARATION:
Slow Cooker Directions
- 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.
This recipe appears in:
Soups
