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Crockpot Cheesy Potatoes and Kielbasa
Prep Time
10
minutes
minutes
Cook Time
3
hours
hours
Total Time
3
hours
hours
10
minutes
minutes
Servings
8
Calories
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!