SO! I was asked to join "Crock Pot Wednesdays" over at Dining with Debbie and since this Thursday I will be making potato soup in my crock pot, this is the perfect time to share a crock pot recipe! This is from the cookbook entitled, The Slow Cooker Bible, which my husband and I bought when we were first married (I can't believe 3 years have gone by!).
Ok, so this is one of Tom's FAVORITE soups! It is hearty and very easy to whip up! Hope you enjoy it as much as we do! You can find more wonderful crock pot recipes HERE at Dining with Debbie.
Double Thick Baked Potato-Cheese Soup
~2 pounds baking potatoes, peeled and cut into 1/2 inch cubes
~2 cans (10 oz.) condensed cream of mushroom soup
~1 1/2 cups finely chopped green onions, divided
~1/4 tsp. garlic powder
~1/8 tsp. red pepper flakes
~1 1/2 cups (6 oz.) shredded sharp Cheddar cheese
~1 cup (8 oz.) sour cream
~1 cup milk
~Ground black pepper to taste
1) Combine potatoes, soup, 1 cup green onions, garlic powder, and red pepper flakes 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 ground black pepper. Garnish with remaining green onions.
**Makes 7 servings.