In a large Crock pot add potatoes, white onion,
milk, cheddar cheese soup and 1 stick of butter
(sliced), mix well and cover. Cook on low for 5-6
hours (until potatoes are fork tender).
Stir in the sour cream and shredded cheddar, recover
and let cook an additional 20 minutes.
Ladle soup into bowls and garnish with green onions,
bacon bits and a dollop of sour cream.
Originally Submitted
12/18/2013
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