Double Thick Baked Potato-Cheese Soup
Ingredients
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 tsp 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.
Nutrition
Calories: 303
Calories From Fat: 151
Total Fat: 17g
Cholesterol: 28mg
Sodium: 752.7mg
Potassium: 791.9mg
Carbohydrates: 30.3g
Fiber: 2.4g
Sugar: 2.8g
Protein: 8.9g
