[vc_row padding_setting=”1″ desktop_padding=”no-padding-tb” ipad_padding=”sm-no-padding-top” mobile_padding=”xs-no-padding-top” margin_setting=”1″ desktop_margin=”no-margin-top”][vc_column padding_setting=”1″ desktop_padding=”no-padding-top” ipad_padding=”sm-no-padding-top” mobile_padding=”xs-no-padding-top” margin_setting=”1″ desktop_margin=”no-margin-top”][vc_column_text][vc_column_text]Ranger Melissa Prince submitted this recipe for Cheesy Potatoes, which was much loved at SHINDIG/WINDIG AZ 2017.


  • 1 medium onion, diced
  • 1 bunch of celery, diced
  • 3 lbs potatoes, diced
  • 2 cups shredded carrots
  • 1 box broth (chicken or veggie)
  • 4 tbls butter (half stick)
  • 1 block cream cheese
  • 4 cups sharp Cheddar
  • 1/2 cup heavy cream
  • 2 tsp minced garlic
  • 2 bouillon cubes
  • 1 Bay leaf
  • Salt and pepper to taste

Sauté onion, celery and garlic in butter, lightly season with salt/pepper.

Place veggies, seasoning and broth in crock pot and cook on high for 4 hours.

Mash/blend together, add cream and cheese (cream cheese melts easier if cut into smaller pieces) stir until well combined.

Cover and cook on low for 30 min

Optional toppings: bacon, sour cream, green onions….. yum!

Hope y’all enjoy and let me know how it turns out when you make it.

– Melissa[/vc_column_text][vc_btn title=”Submit Your Camp Recipe” style=”flat” color=”sandy-brown” size=”lg” align=”center” link=”url:https%3A%2F%2Fgoo.gl%2Fforms%2FqQ4vJZHxq7HbnnZS2||target:%20_blank|”][/vc_column][/vc_row]