CROCK POT CHEESY POTATO SOUP

By á-24754

Ingredients

• 5 idaho potatoes, peeled and diced
• 1 white onion, chopped
• 4 cups 2% milk
• 2 Campbell's cheddar cheese soup
• 1 1/2 cups shredded cheddar cheese
• 1 stick salted butter
• 1 cup sour cream
• 1/2 cup scallions, chopped
• 3 slices crispy bacon or bacon bits (optional)
• salt and pepper, to taste

Details

Servings 1
Adapted from cooks.com

Preparation

Step 1

In a large Crock pot add potatoes, white onion, milk, cheddar cheese soup and 1 stick of butter (sliced), mix well and cover. Cook on low for 5-6 hours (until potatoes are fork tender). Stir in the sour cream and shredded cheddar, recover and let cook an additional 20 minutes. Ladle soup into bowls and garnish with green onions, bacon bits and a dollop of sour cream.

Enjoy!