Ingredients
1/2 cup milk1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted1 package (8 ounces) cream cheese, cubed1 garlic clove, minced1/4 teaspoon ground nutmeg1/8 teaspoon pepper2 pounds potatoes, peeled and sliced1 small onion, choppedPaprika, optional
Preparation
In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Remove from the heat. Add the soup, cream cheese, garlic, nutmeg and pepper; stir until smooth.
Place the potatoes and onion in a 3-qt. slow cooker. Pour the milk mixture over the potato mixture; mix well. Cover and cook on low for 6-7 hours or until potatoes are tender. If desired, sprinkle with paprika.
