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Crockpot Double Thick Baked Potato Cheese Soup

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Description:
Good, but not my favorite (I think I like the Golden Potato Soup best!)


Date Added:	October 11, 2004	Season:
Category:	Crockpot	Prep. Method:
Calories:		Dish Type:	Soup / Chili
Serves:	0	Cuisine:
Prep. Time:

Ingredients:

2 Pounds Baking Potatoes (About 6 medium)
2 Cans Cream of Mushroom Soup* (Not the healthy version.)
1/2 Cup Green Onions -- chopped finely (1/2 to 1)
1/4 teaspoon Garlic powder or fresh garlic. Do not
substitute Garlic Salt. -- (or more!)
1/8 teaspoon Ground Red Pepper (Cayenne)
1 Cup Cheddar Cheese -- grated (Not low fat or fat free.)
1 Cup Sour Cream (I use no fat.)
1 Cup Milk (I use skim.)
Black Pepper

Directions:

Spray the crockpot with cooking spray. Peel and chop the potatoes into 1/2 inch cubes. Put them in the crockpot along with the soup, green onions, garlic, and red pepper. Cover and cook on low for about 7-8 hours. Right before serving add the cheese, sour cream and milk. Stir until cheese is melted. Turn it up to high, put the lid on, and cook for 10 additional minutes. Garnish with black pepper.
Stacy's Notes - Made October 2004. Really good! I liked it more than Tim, but I think it was a texture thing, probably because I used 1 can reduced fat cream of mushroom and one regular can (because that's what I had on hand). Used about 2 1/4 pounds of russet potatoes, and nearly 1 cup chopped green onions. Used minced garlic from the jar. I used regular sharp cheddar cheese, low fat sour cream and skim milk. I thought it was really good! Just served with ABM White Wonder Bread.

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Added On: October 11, 2004

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