1/2 cup milk
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 package (8 ounces) cream cheese, cubed
1 garlic clove, minced
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
2 pounds potatoes, peeled and sliced
1 small onion, chopped
Paprika, optional
1In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Remove from the heat. Add the soup, cream cheese, garlic, nutmeg and pepper; stir until smooth.
2Place the potatoes and onion in a 3-qt. slow cooker. Pour the milk mixture over the potato mixture; mix well. Cover and cook on low for 6 to 7 hours or until potatoes are tender. Sprinkle with paprika if desired.
Prize winning recipe.
Total Time
Prep: 10 min. Cook: 6 hours
Makes6 to 8 servings
Nutrition Facts
1 cup: 206 calories, 13g fat (8g saturated fat), 38mg cholesterol, 386mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 5g protein.