2 pounds baking potatoes, peeled, cut into 1/2 inch cubes
2 10 1/2 ounce cans cream of mushroom soup
1/2 cup finely chopped green onions
1/4 teaspoon garlic powder
1 1/2 cups shredded Cheddar cheese
1 cup sour cream
1 cup milk
Place potatoes in crockpot. Pour in soup and add garlic powder. Pepper to taste. Cover; cook on low 8 hours or 4 hours on high. 10 minutes before serving, add cheese, sour cream and milk; stir until cheese melts. Cover and cook on high for 10 minutes until heated through. Serves 6 to 8.
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