Cheesy Potato Soup

  • Print

Rating:

(9 votes) 4 9

Let the crockpot do the work for this creamy, vegetarian soup.

Ingredients

  • 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

Directions

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.

Review this recipe:

Reviews (6)

Signup