As previously suggested, I cut the recipe in half, but used twice the amount of potatoes. I used leftover baked potatoes from the night before and placed the potatoes and the onion in a crockpot and then add the milk mixture over top and let it cook on low for about 1 1/2 hours. I wasn't really watching as I made it mid-morning and it was for lunch. I needed to add more milk as it cooked to prevent it from scorching and I used a potato masher to mash some of the chunks. Toward the end of cooking time I added in the sour cream and the cheddar cheese. Soup was served at the table with salt and pepper and more sour cream and cheese, but no one used anything other than the salt and pepper. It was good, but I want to play around with the seasoning a bit. Perhaps some white pepper, salt, and garlic added during cooking time might round out this otherwise rich and tasty soup.
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