In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Remove from the heat. Add the soup, cream cheese, garlic, nutmeg and pepper; stir until smooth. Place the potatoes and onion in a 3-qt. slow cooker. Pour the milk mixture over the potato mixture; mix well. Cover and cook on low for 6-7 hours or until potatoes are tender. Sprinkle with paprika if desired.
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|Serving Size: 1 Serving (204g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 121 (50%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 41.4mg||13 %|
|Sodium 368.3mg||13 %|
|Potassium 599.4mg||16 %|
|Total Carbohydrate 25.8g||8 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 22.8g|
|Protein 6.2g||9 %|
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Calories per serving: 244
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