Yield: 6 Servings
|1||Carton sour cream|
|2 cups||Cheddar cheese soup instant onion to taste|
|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