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Ingredients
- 6 russet potatoes, peeled and cut into 1/8" slices
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 10 oz. can cream of onion soup
- 2/3 cup evaporated milk
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/4 tsp. dried thyme leaves
Preparation
Step 1
Layer potatoes, onions and garlic in 3-5 quart crockpot. In large bowl, combine soup, milk, salt and pepper and mix to combine. Pour over potatoes and vegetables in crockpot. Cover and cook on low for 10-12 hours or until potatoes are tender. Serves 8
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