So what? I’m hungry….
Double Thick Baked Potato-Cheese Soup
Ingredients — Preparation Method
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2 lbs baking potatoes, peeled and cut into 1″ cubes
2 cans cream of mushroom soup
1 1/2 cups green onion finely chopped, divided
1/4 tso garlic powder
1/8 tsp ground red pepper
1 3/4 cups sharp cheddar cheese, shredded (reserve
— 1/4 cup for garnish)
1 cup sour cream
1 cup milk
black pepper freshly ground, to taste
1. Combine potatoes, soups, 1 cup green onions, garlic powder, and ground red pepper in crock pot. Cover and cook on low for 8 hours, or 4 hours on high.
2. Stir in cheese, sour cream, and milk into crock pot until cheese is
completely melted. Cover and cook on high for 10 minutes. Season to taste with black pepper. Garnish with remaining green onions and cheese.
