January 19, 2015
- Prep: 10 mins
- Cook: 6 hrs
- Yields: 4-6 depending on your serving choice
1Mix cream mixture and soup mix.
2Put everything into the slow cooker ( except cheese) and you are done.
3Put a tea towel under the lid and cook for 6-8hrs on low
4Mix cheese through in the last hour. If it's too runny leave lid off for last hour or use cornflour to thicken.
5I have served in Vol a vent cases with salad and/or chips and as a pasta dish with crusty bread. Enjoy.
Submitted by Cate Pennington