Now you can make this low fat or even fat free but it tastes WAY too good with the fat.
Add all ingredients to your warmed crock pot and stir in well.
Let it cook on low for a few hours stirring occasionally.
Enjoy!
Put all ingredients in a crock-pot except for half and half and simmer on low, for about 6 to 8 hours.
I start this before I go to work in the morning.
About 1/2 hour before serving, add half and half.
Remove red wax coating from cheese and cut cheese into 1/2-inch cubes.
Spray crock pot with nonstick coating spray. In medium bowl, combine soup, sour cream and cheese.; mix well. Gently stir in roasted pepper strips.
Arrange half of potatoes in crock pot. Top with half of sour cream mixture; spread evenly. Top with remaining potatoes and sour cream mixture, spreading evenly. Do not stir.
Cover and cook on Low for 5-6 hours.
Peel and slice potatoes.
Using 1 stick of margarine, coat the sides and bottom of the crock-pot.
Place half of the potatoes into the crock-pot.
Add 1/4 cup onions, 1/2 stick of margarine and 1 can of Cheddar cheese soup.
Add remaining potatoes, onion, margarine, butter and Cheddar cheese soup.
Add cream of potato soup last.
Place lid on crock-pot and cook for 6 to 8 hours.
our the beans in the crock pot with the water, the bay
Layer the ingredients in order.
Alternate these layers until crock-pot is full.
Put crock-pot on high for 3 to 4 hours.
Saute onion and green pepper in butter.
Blend all ingredients in crock-pot on high for 1 hour and on low for 2 to 3 hours.
(I use 1 can of potato soup and cook about 5 cubed potatoes and add instead of second can of soup.)
Place layers of vegetables in the order given. Put in crock pot. Season each layer with salt and pepper.
Put the browned meat on top.
Mix soup, 1/2 can of water, envelope gravy mix, 1 cup water. Pour into crock pot.
Cover, cook low 6-8 hours; high 3-4 hours.
In a crock pot, combine chicken, corn, soup, undrained chilies, cilantro, and taco seasoning mix.
Stir in chicken broth.
Cover; cook on LOW setting for 8 to 10 hours, or on HIGH setting for 4 to 5 hours.
Stir about 1 cup of hot soup into sour cream.
Stir sour cream mixture and cheese into the mixture in crock pot; cover and let stand for 5 minutes.
Wrap
precooked ham in foil.
Place in crock-pot.
Cover and cook on low for 6 to 12 hours.
If desired, sprinkle ham with liquid smoke before wrapping in foil.
Place everything but the milk and flour in the crock pot and cook on low all day.
30 minutes to one hour before serving, stir together the flour and evaporated milk until smooth, then add to soup.
After the soup starts to thicken slightly, it is ready to serve.
To make on stove top: boil potato and onion until tender, then simmer the rest of the ingredients on medium heat until thickened.
I usually garnish bowls with shredded cheddar cheese at the table.
Take the sausage and parboil for 10 minutes; drain and cut in half.
Mix potatoes, onions and sausage.
Alternately layer potato mixture with soup in the crock-pot.
Cook 6 to 7 hours on low or 2 to 3 hours on high and turn to low for 1 hour.
Put potatoes in 3 1/2 quart Crock pot.
In a small bowl combine cream cheese and salad dressing mix.
Stir in soup.
Add potatoes.
Cover - cook on low heat for 7-9 hrs or on high heat 3 1/2-4 1/2 hours.
Stir to blend before serving.
Chop bacon and onion.
Brown bacon and onion in skillet. Remove from pan and put in crock-pot.
Peel and cube potatoes. Put in crock-pot and add the water, salt, pepper and butter. Cook, covered, for 2 hours on low heat.
Add milk during last 1/2 hour.
Serves 6.
Combine all ingredients except milk and cheese in a large crock pot.
Cover. Cook on low 7-8 hours, or until vegetables are tender.
Stir in milk and cheese.
Stir until the cheese melts.
*Be sure crock pot is at least 5qt or more.
Cook on slow in crock-pot for 8 to 10 hours.
Cook ingredients in crock-pot until cheese is melted and heated through.
Cook on low for 4 to 6 hours.
Put all ingredients except chives into crock pot.
Cover and cook on low for 8-10 hours.
Ladle soup into bowls and garnish with a sprinkle of chopped chives.
Saute onion and add rest of the ingredients.
Cook in crock-pot on slow for 3 to 4 hours; stir occasionally.
Put all ingredients except evaporated milk in crock-pot. Cover and cook on low, 10 to 12 hours or high, 3 to 4 hours.
Stir evaporated milk during last hour.