Double Thick Baked Potato-Cheese Soup Recipe

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Ready in: > 5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
2 pounds baking potatoes, peeled and cut into 1/2-inch cubes
2 cans (10-1/2 ounce size) condensed cream of mushroom soup
1 1/2 cup finely chopped green onions, divided
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper
1 1/2 cup shredded sharp Cheddar cheese
1 cup sour cream
1 cup milk
Black pepper

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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 from CDKitchen for Double Thick Baked Potato-Cheese Soup serves/makes 6