• 4 Tablespoons butter
• 1 small onion, finely diced
• 1 can cream of chicken soup (note 1)
• 1 teaspoon salt
• 1 teaspoon pepper
• 6 medium potatoes. peeled and cut into ¼ inch strips, sliced into THIN rounds
• 2 c shredded cheddar cheese
• 1 c sour cream, optional
  

1. MELT butter in a covered microwave safe dish; add the onions, stir and microwave for 4 minutes to soften onion and flavor the butter.
2. STIR the soup, salt and pepper into the onions.
3. LAYER the potatoes and cheese into greased crock pot.
4. POUR the soup mixture over the potatoes.
5. COVER and cook all day on low or 6 to 7 hours on high. 
6. STIR in sour cream and sprinkle with reserved cheese.
7. ENJOY!

Recipe Notes

1. Consider trying this homemade mix instead of the cream of chicken soup.  It is better than using the canned because you know what is in it–no crazy oils or gluten.  It is very inexpensive to make and easier to store than cans.

Canned Soup Mix

Yield: 9 to 10 cans of soup

• 2 cups dry milk
• 3/4 cup cornstarch
• ¼ cup bouillon granules
• 1 Tablespoon onion powder OR 2 Tablespoons dried onion flakes
• ½ teaspoon dried thyme
• ½ teaspoon marjoram, optional
• ½ teaspoons pepper
• 2 to 3 teaspoons butter

1. COMBINE all ingredients except butter together and store in an airtight container.
2. TO USE mix ½ cup soup mix with 1-1/4 cups water and cook in the microwave until thick; add butter.

Recipe Notes

• For cream of mushroom or celery soup, add chopped sautéed mushrooms or celery along with the butter while cooling.
• This is equal to one can of cream soup.