Serves: 3 or more
Ingredients:
3 Russet potatoes, washed, peeled, and diced
1 cup celery, washed and cut into half moon shapes
1 cup carrots washed, peeled, and cut into medallions
1-10.75 oz. can cream of potato soup
2 cups whole milk
1 cup sour cream
2 tablespoons unsalted butter
1 cups shredded medium cheddar cheese
onion powder, to taste
pepper, to taste
Directions:
Put ingredients into a slow cooker. Cover and cook on high for 4 hours or until potatoes are soft. Carefully stir piping hot soup thoroughly before serving. Have with a glass of water.
Former Browniemaker 