Let the crockpot do the work for this creamy, vegetarian soup.
2 lb. baking potatoes, peeled, cut into 1/2" cubes 2 10 1/2 oz. cans cream of mushroom soup 1/2 C. finely chopped green onions 1/4 tsp. garlic powder 1 1/2 C. shredded Cheddar cheese 1 C. sour cream 1 C. milk
Place potatoes in crockpot. Pour in soup and add garlic powder. Pepper to taste. Cover; cook on low 8 hours or 4 hours on high. 10 minutes before serving, add cheese, sour cream and milk; stir until cheese melts. Cover and cook on high for 10 minutes until heated through.
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