Crock Pot Cheesy Potatoes – Slow cooked creamy potatoes loaded with sour cream, cheddar cheese, and a secret ingredient – cream of mushroom soup! These flavorful potatoes are the perfect make-ahead side dish for brunch, lunch, or dinner.
Today I’m sharing a family favorite recipe. These potatoes have made countless appearances at our family events over the years. The original recipe was handwritten by my grandmother decades ago. It’s so comforting to prepare a recipe that’s been enjoyed for generations. I don’t know where my grandma got it from, but it is a winner! Whenever these potatoes are served they are devoured. Expect an empty slow cooker – they’re that good!
Crock Pot Cheesy Potatoes
Crock Pot Cheesy PotatoesThis recipe starts with boiling potatoes until they are almost all the way cooked through. Once they cool, we combine them with all the things that make them yummy – melted butter, sour cream, cheddar cheese, and green onions . But then, another ingredient is added – cream of mushroom soup. You might be thinking, whaaaat?! But, trust me, it totally works. It adds flavor and a creaminess that you can’t get without it.
Once everything is mixed up, we refrigerate the potatoes for several hours or overnight. This allows the flavors to blend together, and it allows us to do all the prep for this recipe in advance – woohoo!
A few hours before you’re ready to serve these potatoes, place them in the slow cooker and let them get warm, creamy and cheesy.
These potatoes are a crowd pleaser for sure. Serve them as part of a brunch spread or with meat and vegetables for dinner. They make a great accompaniment to a holiday meal or a regular everyday dinner. Put your slow cooker to work and you’ll be rewarded with the creamiest, tastiest potatoes.
Note: On the topic of cream of mushroom soup, I should mention that there are some great brands of canned cream of mushroom soup (I used Amy’s). I try to choose one that is organic and does not contain hydrogenated oil or MSG.
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Creamy Cheesy Slow Cooker Potatoes
Ingredients
- 3 pounds potatoes, peeled and cut into 1-inch pieces (I've used Yukon Gold or Russet)
- 3 tablespoons melted butter
- 1 14 oz can cream of mushroom soup
- 1 pint sour cream, 16 ounces
- ⅓ cup thinly sliced green onions
- 1 heaping cup grated cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Preparation:
- Place potatoes in a large saucepan. Cover with water and bring to a boil. Boil uncovered until the potatoes are just barely cooked through and tender. Don't overcook them because they will cook more in the slow cooker. Drain and cool.
- In a large bowl, combine potatoes and remaining ingredients. Stir well. Cover and refrigerate for several hours up to overnight.
Heat and serve:
- Transfer potatoes to a slow cooker and heat on high for about 2 hours. The potatoes should be completely warmed through and the surrounding mixture will have thickened. Immediately reduce the slow cooker to low or keep warm. The longer the potatoes sit, the thicker they will get. If you have them in the slow cooker for more than 2 hours you might want to thin them with a splash of milk. Season to taste with additional salt and pepper, if desired.
Nutrition
Tried this recipe?Leave a comment and rating below!
amanda walding
Do you mash the potatoes at any point or do they get soft and creamy while cooking in the crock pot?
Celebrating Sweets
They are already boiled when they go into the slow cooker and they will soften even more while they are in there. No need to mash. Happy holidays!
Veronica
Can you add cooked hamburger to it like the last half hour of it? Making this tonight and was just wondering?
Celebrating Sweets
Hi, Veronica. Sorry, I just saw this comment now. Yes, that should work just fine. I hope you liked it!
Sandi
My kids would be all over eating these creamy potatoes!
Vicky
Yum! I bet no one would guess there was cream of mushroom soup in there. I love how versatile these are and how you can serve them with so many different main dishes.
Valentina
what a delicious family recipe. i love the idea of adding the mushroom soup — i bet it’s so rich and flavorful. i think my whole family would love this!
Veena Azmanov
What a delicious CREAMY CHEESY SLOW COOKER POTATOES! I simply cannot wait to try it! Very interesting combination of ingredients. I am saving this recipe for later.
Suzy
Oh my gosh! This is all the comfort!
Vicki
It would be helpful to know how many cups or quarts this recipe makes . That way I could figure out approximately how many people it serves, what size slowcooker to use and if I could double the recipe for my six quart.
Thanks, Vicki
Celebrating Sweets
Hi, Vicki. The recipe states 8 servings. If you are serving the potatoes with several other sides, you could stretch it to feed a few more. My crock pot is 5 1/2 quarts, but you can adjust the recipe for a smaller or larger crock pot, or even split it into two.
Vicki
I’m sorry, I guess I was so eager to start preparations that I missed the 8 serving info. I went ahead and followed the recipe except that instead of cutting them in 1” pieces I cut the potatoes crosswise and then ran them across my mandolin to make short sticks. I mixed all the ingredients in a bowl, refrigeratored overnight and in the morning, used my 6 qt slowcooker on high for two hours before church,then on warm ‘till the pot luck luncheon after. They were delicious.
Thanks for sharing… I will be trying more
of your recipes.