This recipe could definitely use some tweaks...but I don't have the time and am not that interested in fiddling with it. We'll just say the recipe won't be made in this house again.
Double Thick Baked Potato-Cheese Soup
2 lbs baking potatoes, peeled and cut into 1/2 cubes
2 cans condensed cream of mushroom soup
1 1/2 cups finely chopped green onions, divided
1/4 tsp garlic powder
1/8 tsp ground red pepper
1 1/2 cups shredded sharp Cheddar cheese
1 cup sour cream
1 cup milk
black pepper
Combine potatoes, soup, 1 cup green onions, garlic powder and red pepper in slow cooker. Cover; cook on LOW 8 hours or on HIGH 4 hours. 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.
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