Monday, November 8, 2010

Bringing Back an Old Favorite~Double Thick Potato Cheese Soup

It's the perfect day for Double Thick Potato Cheese soup, and I love it so much!
I thought I'd repost the recipe for those of you who didn't know me last year.   Yum, yum!

♥ Crockpot Recipe ♥

2 pounds of baking potatoes, peeled and cut into 1/2 in. cubes

2 cans of condensed cream of mushroom soup

1 1/2 cups finely chopped green onions

1/4 teaspoon garlic powder

1/8 teaspoon ground red pepper

1 1/2 cups shredded sharp cheddar cheese

1 cup sour cream

1 cup milk

black pepper to taste

All you have to do is combine the potatoes, soup, 1 cup green onions, garlic powder, and red pepper into the slow cooker. Cover, and cook on low for 8 hours (or on high for 4)

Add cheese, sour cream, and milk; stir until cheese has completely melted. Cover, and cook on high for 10 minutes. Season to taste with black pepper. Garnish with remaining green onions. Makes 7 servings.

Jesse and I love putting this in sourdough bread bowls. The bread just makes it even homier. It's such a yummy, chilly evening treat!


  1. I LOVE potato soup and this sounds delicious! I'll have to bookmark it to give it a try later. We like using bread bowls too, usually for broccoli cheese soup.

  2. So this is what you made for us last week?? Amazing!!!! I'll have to give this a try sometime since I'm still so new with my slow cooker - and I'm dying to find fun and easy recipes for it! :-)

  3. That's it???? Wow! I am so trying this!

  4. Lol, yes, that's really it!
    It's soooo easy, I just love it.

    Be careful not to let it burn, though! Sadly, it isn't really the "put in your crockpot and go off to work" kind of thing. It needs to be stirred every once in a while.

    Let me know if you girls try it! :-)


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