In 3- to 4-quart slow cooker, place potatoes. In medium bowl, mix soup, water, flour, butter, salt, pepper and garlic powder. Pour mixture over potatoes; stir gently to coat.
Cover; cook on Low heat setting 5 to 6 hours.
Just before serving, sprinkle Parmesan cheese over top.
Serves: 12 (1/2 cup each)
Quick tip: If you like mushrooms, stir in a six-ounce jar of sliced mushrooms, drained, with the soup.
Reprinted with permission from ©General Mills, Pillsbury Fast Slow Cooker Cookbook, published by Wiley click for book review
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