Double Thick Potato Cheese Soup

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.

• Ready In: 8 hrs 20 mins
• Serves: 6-8

Ingredients

• 2  lbs baking potatoes, peeled and cut into 1/2-inch cubes (or not)
• 2 (10 3/4ounce) cans  condensed cream of mushroom soup
• 1 1⁄2 cups  finely chopped green onions, divided
• 1  teaspoon garlic powder (I use a bit more)
• 1  dash  ground red pepper
• 1 1⁄2 cups  shredded sharp cheddar cheese (I use about 2 cups)
• 1  cup sour cream
• 1  cup milk
•  black pepper

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.