1 small carton sour cream
2 cans Cheddar cheese soup
1 tsp dried onion flakes
1 stick unsalted butter
8 medium potatoes, parboiled until just tender
Drain the potatoes and place in crockpot (or slow cooker).
Melt the butter in a medium saucepan over medium low heat. Stir the sour cream and the cheese soup, undiluted, into the butter until well blended. Pour cheese mixture over the potatoes, cover, and cook on low for at least an hour. Yummy!