- ½ gallon milk
- 1 stick butter
- 1 can crème of celery soup
- 1 c sour cream
- 2/3 c shredded cheddar
- ½ cup chopped carrots
- ½ stalk celery
- 1 medium onion
- 2 t minced garlic
- 1 c potato flakes
- 5 medium potatoes
- Lawry’s salt and pepper to taste
Fresh, chopped chives and extra shredded cheese for garnish
(optional)
Pour milk into crock pot, set to high. Chop celery and onion
finely and add. Add all other ingredients except potato flakes and potatoes.
Bake potatoes at 350 for 1 hour and then coarsely chop. Add to crock pot along
with potato flakes and stir thoroughly. Allow to simmer in crock pot for at
least 2 more hours, stirring occasionally. Set to warm and serve as desired.
If you would like to add dessert to your menu, might I suggest my Easy Blackberry Cobbler, that recipe has been approved and can be found here or on this blog here. Again, ratings love would be much appreciated. Bon Appetit!
More recipes on Designs by Birgit:
Moses Basket Breakfast
Low Carb Broccoli Salad
Meatless Fridays: Garlic Alfredo Shrimp
Zesty Coleslaw for Barbecue
Meatless Pierogies Stroganoff
Crock Pot: Pork Cacciatore
Easy Pizza Pockets
Also linked at a recipe share at Home to 4 Kiddos
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