See Also: Double Thick Baked Potato-Cheese Soup(recipes)
Potato Soup with Green Chiles & Cheese(recipes)
Chilled potato soup with watercress pesto and goats' cheese cream crostini(recipes)
Potato soup(recipes)
Baked Pasta and Cheese Supreme(recipes)
Baked blue cheese fondue(recipes)
Cheese and potato pie(recipes)
Double-Baked Potatoes(recipes)
Sweet Potato and Ham Soup(recipes)
Potato & Cheddar Soup(recipes)

Double Thick Baked Potato-Cheese Soup (recipes)




Yield: Makes 7 servings



Ingredients:



2pounds baking potatoes, peeled and cut into 1/2-inch cubes

2cans (10-1/2 ounces each) condensed cream of mushroom soup

1-1/2cups finely chopped green onions, divided

1/4teaspoon garlic powder

1/8teaspoon ground red pepper

1-1/2cups (6 ounces) shredded sharp Cheddar cheese

1cup (8 ounces) sour cream

1cup milk

Black pepper









Preparation:





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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