2 cans (10 1/2 oz each) condensed cream of mushroom (or chicken) soup
1 1/2 c. finely chopped green onions, divided
1/4 tsp. garlic powder
1/8 tsp. ground red pepper
1 1/2 c. (6 oz) shredded sharp cheddar cheese
1 c. (8 oz) sour cream
1 c. milk
black pepper
1. Combine potatoes, soup, 1 c. green onions, garlic powder and red pepper in slow cooker. Cover; cook on LOW 8 hours or HIGH 4 hours.
2. Add cheese, sour cream, and milk; stir until cheese has completely melted. Cover; cook on HIGH 10 minutes. Season to taste with black pepper. Garnish with remaining green onions. Makes 7 servings.
I have also added bacon to add a bit more flavor. This soup works great with some bread to scoop it up in.
