Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Carton sour cream |
| 2 cups | Cheddar cheese soup instant onion to taste |
| 1 \N | Stick margarine |
| 6 mediums | Potatoes; boiled (up to 8) |
Melt oleo in saucepan; add sour cream and soup. Combine with cooked potatoes in crock-pot on low. Heat for at least 1 hour.
Posted to recipelu-digest Volume 01 Number 280 by "Diane Geary" <diane@...> on Nov 20, 1997