From scratch creamy potatoes

From Scratch Creamy Potatoes
5 1/2 pounds potatoes
2 (10 1/2 ounce) cans Cheddar cheese soup
3 cups sour cream
1 cup chopped onion
1 teaspoon salt
1/2 teaspoon pepper
Cook unpeeled whole potatoes in water in a large saucepan until soft. Allow to cool to room temperature. Then refrigerate until fully chilled. Spray interior of 6 quart slow cooker with nonstick cooking spray. Skin chilled potatoes. Then grate into slow cooker. Add remaining ingredients; stir together well. Cover; cook on high for 5 hours, or until hot and bubbly.
Makes 15 servings.


Author: Carol Anne

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

4 thoughts on “From scratch creamy potatoes”

  1. I wish I would have read this last night! What a great idea to add the soup. I made some last night with butter, sour cream, and cream cheese, then I sprinkled cheese on top.


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