Crockpot Cheesy Potatoes and Kielbasa
If you want an easy comfort food meal in the slow cooker, this cheesy kielbasa meal is for you! You can also make it into an actual soup by adding more milk at the beginning if you prefer. Make sure to also try our crockpot sweet and sour kielbasa meal and crockpot kielbasa bean and potato meal, too!
To make this hearty and delicious Kielbasa potato soup, you’ll need a few simple ingredients. Start with 12 oz of Beef Kielbasa, sliced into bite-sized pieces about ½ inch thick. You’ll also need three cans of 14.5 oz diced potatoes, drained and ready to go. In addition to the potatoes, gather heavy whipping cream, cheddar cream soup, chicken broth, melted butter, shredded cheddar cheese, chopped onions, pepper, onion powder, and garlic powder.
Before you start cooking, be sure to spray the slow cooker liner with non-stick spray. Then, drain the cans of potatoes completely and add melted butter, pouring in the potatoes and spices, and mixing to coat. Next, add the sliced Kielbasa, chopped onions, heavy whipping cream, chicken broth, and cheese, mixing well to combine.
Finally, add the cheddar cream soup and mix until all the ingredients are well blended together. Cover the slow cooker and cook on high for 3-4 hours or low for 5-6 hours, until the potatoes are nice and soft. If you prefer a thicker soup, you can add a cornstarch slurry (made with 1 tsp cornstarch and 2 tsp water) an hour before it’s done. When the soup is ready, serve and enjoy with your favorite toppings!
INGREDIENTS SUBSTITUTIONS
When it comes to the onions in this recipe, I’m a firm believer in chopping them small. Not only do they add the perfect flavor, but they also blend beautifully with the potatoes. Plus, if you have a picky eater in the family, small onions are less likely to be noticed. Of course, if you’re an onion lover, feel free to chop them into bigger pieces so you can enjoy them in every bite with the potatoes.
For the potatoes, I’ve used canned potatoes in this recipe, simply because I always forget to thaw the frozen kind! However, you can definitely use frozen diced potatoes instead – just be sure to thaw them in the fridge before using. One important note: make sure you’re using a 32-ounce bag of breakfast potatoes. When it comes to the cheese, I prefer to shred it at home because it melts so much better. That being said, you can definitely use a pre-packaged cheese blend if that’s what you prefer. Just one tip: try to avoid using Parmigiano cheese, as it can make the mixture a bit too grainy.
TIPS
When it’s time to serve, feel free to get creative and add some extra cheese and fresh herbs on top – it’s the perfect way to give your dish a burst of flavor and color. And don’t worry about leftovers – they’ll keep nicely in the refrigerator for up to 4 days.
To reheat, you’ve got a few options. You can pop it in the microwave for a quick warm-up, or use the air fryer at 330 F for 4 to 5 minutes. Just warm it until it reaches your desired temperature. This dish is especially perfect for a cold day, when all you want is something warm and comforting. And if you’re looking for an extra kick, just add some red pepper flakes to give it a spicy boost. Serve it with a side of veggie or garden salad, and you’ve got a delicious and satisfying meal.
Watch me make it…
Crockpot Cheesy Potatoes and Kielbasa
Ingredients
- 12 oz Kielbasa I used Beef Kielbasa, sliced into bite-size (about ½ inch thick)
- 3 cans 14.5 oz. diced potatoes Drained (I used Del Monte Fresh Cut Diced New potatoes)
- 1 cup heavy whipping cream
- ½ can cheddar cream soup
- 1 cup chicken broth
- 2 tablespoons melted butter I used salted butter, but unsalted will work perfectly
- 1 cup shredded cheddar cheese Colby jack works too
- ½ cup chopped onions I used sweet onions, but you can use white onions or red onions
- ½ tsp pepper
- 1 tsp Onion powder
- 1 tsp Garlic powder
Instructions
- Spray the slow cooker liner with non-stick spray.
- In a strainer, drain the cans of potatoes completely.
- Add melted butter. Pour the potatoes and the spices. Mix to coat.
- Add the sliced Kielbasa, chopped onions, heavy whipping cream, chicken broth, and cheese. Mix well.
- Add the cheddar cream soup and mix until all ingredients are well blended together.
- Cover and cook on high for 3-4 hours or low for 5-6 hours until the potatoes are nice and soft.
- If you want a thicker soup add a cornstarch slurry an hour before it's done (1 tsp cornstarch, 2 tsp water mixed up).
- Serve and enjoy with your favorite toppings!
