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My mom used to make with canned soups I wanted to have a little healthier version with less sodium. This satisfies the families need for Grandma's Cheesy Potatoes and my need for less fat and less salt. This makes enough for a crowd so I often put half in freezer for another meal.
- Saute onion and celery in large pan in butter until nearly translucent; add mushrooms, cook through. Sprinkle flour over and cook about a minute to form roux. Add liquids and stir on low until thicken. Add sour cream, cheese, Mrs.Dash, pepper stir to combine and finally the potatoes. Put everything in crock-pot and cook 4 hours on high or until potatoes are cooked through.