4-Ingredient Slow Cooker Cheesy Potatoes
Servings: 8
Prep Time: 10–15 minutes
Cook Time: 4–5 hours (LOW) or 2–3 hours (HIGH)
Ingredients
2 ½ to 3 lbs russet potatoes, peeled and cut into 1-inch cubes
2 cups shredded cheddar cheese
1 (10.5 oz) can cream of celery soup
1 cup sour cream
Optional Add-Ins (for extra flavor)
½ cup chopped green onions or chives
½ teaspoon smoked paprika
1 to 1½ cups cooked crumbled bacon or diced ham
Splash of milk (if the mixture becomes too thick)
Instructions
Prepare the potatoes
Peel the russet potatoes and cut them into 1-inch cubes.
Make the sauce
In a large bowl, mix together the cream of celery soup and sour cream until smooth.
Combine ingredients
Add the cubed potatoes and shredded cheddar cheese to the bowl. Stir until the potatoes are well coated with the creamy mixture.
Transfer to slow cooker
Lightly grease the slow cooker. Pour the potato mixture into it and spread evenly.
Cook
Cook on LOW for 4–5 hours, or
HIGH for 2–3 hours,
until the potatoes are tender and the mixture is creamy and melted.
Stir and serve
Stir gently before serving. If the mixture seems too thick, fold in a splash of milk.
Serving Suggestions
Serve directly from the slow cooker on the WARM setting so the potatoes stay gooey and scoopable. They pair perfectly with:
ham, bacon, or sausage
scrambled or baked eggs
fresh fruit salad
roasted asparagus or a simple green salad
Leftovers reheat well and make a great side dish with roasted chicken or grilled burgers the next day.
