Double Thick Potato Cheese Soup

Total Time
8hrs 20mins
Prep 20 mins
Cook 8 hrs

My mother gave me a crock pot cookbook a few years ago. The cook book has been lost somehow (!) But I remember this recipe by heart. Its simple and great for fall and winter. My husband requests it all the time when the weather cools, and it has become our traditional Christmas Eve meal. As with most recipes, I make my own condensed cream soups, but for the ingredient list I put it in as canned.

Ingredients Nutrition

Directions

  1. In crock pot combine potatoes, cream of mushroom, 1 cup of green onions and spices. Mix up well.
  2. Cook on low 8 hours.
  3. Add in cheese, sour cream and milk, stir until cheese melts.
  4. Add the remaining green onions before serving.
  5. We like this served with a garlic Tuscan bread.
  6. Variation:.
  7. You can greatly differ the taste by experimenting with different flavors of cheddar cheese. We like Vermont extra sharp the best, but have also tried cheddar bacon and cheddar garlic.

Reviews

(1)
Most Helpful

This recipe was very good. I took this to a ladies night at my church and several requested the recipe before I left. I doubled the recipe and cooked it for 10 hours. I did add 12 pieces of crisp bacon, crumbled (I bought the already cooked bacon) at the end when you add the cheese and sour cream. I will definately make this soup again.

jcaskey February 05, 2009

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