1 (10 3/4 ounce) cans
condensed cheddar cheese soup, undiluted
1 (8 ounce) packages
cream cheese, cubed
garlic clove, minced
potatoes, peeled and sliced
- In a saucepan, heat milk over medium heat until bubbles form around side of saucepan. Remove from the heat. Add the soup, cream cheese, garlic, nutmeg and pepper; stir until smooth.
- Place the potatoes and onion in a 3-quart slow cooker. Pour the milk mixture over the potato mixture; mix well.
- Cover and cook on low for 6-7 hours or until potatoes are tender.
- Sprinkle with paprika if desired.