I love this recipe because it’s simple, hearty, and completely foolproof. With only a few ingredients and minimal prep, I can create a warm, cheesy potato dish that everyone loves. The slow cooker does all the work while I focus on the rest of the meal. The combination of creamy soup, sour cream, and melted cheddar gives these potatoes that rich, comforting flavor I crave. Whether I’m serving them with steak, roasted vegetables, or grilled chicken, they always steal the show.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 (26 oz) bags frozen O’Brien potatoes with onions and peppers 1 (10.5 oz) can Campbell’s cream of potato soup 8 oz sour cream 2 teaspoons garlic powder 2 teaspoons black pepper 2 teaspoons salt 1 1/2 cups shredded cheddar cheese
Directions
I start by adding the frozen O’Brien potatoes directly into my slow cooker. Then I add the cream of potato soup, sour cream, garlic powder, black pepper, and salt. I stir everything together until the potatoes are evenly coated and the mixture looks creamy and smooth.
Next, I cover the slow cooker and set it to high for about 2–3 hours, letting the potatoes cook until they’re tender and hot throughout. Once they’re cooked, I stir in half of the shredded cheddar cheese so it melts into the potatoes, making them extra creamy. Then I sprinkle the remaining cheese over the top, cover, and cook for another 30 minutes until the cheese is fully melted and bubbly.
Finally, I serve the potatoes warm right out of the crockpot. The cheesy topping and creamy texture make every bite comforting and delicious.
Sometimes I mix in chopped green onions or diced jalapeños for extra flavor. I’ve also tried adding a handful of shredded mozzarella or pepper jack cheese for a fun twist. For a lighter version, I use reduced-fat sour cream and low-sodium soup.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the potatoes in the microwave or place them back in the slow cooker on low for about 30 minutes until heated through. If the mixture thickens after refrigeration, I stir in a splash of milk or cream to bring back that creamy texture. These potatoes don’t freeze well because of the dairy, so I prefer to enjoy them fresh.
FAQs
Can I use fresh potatoes instead of frozen?
Yes, I dice about 6 cups of fresh potatoes and parboil them for 5–7 minutes before adding them to the slow cooker.
Can I cook this on low instead of high?
Yes, I cook them on low for 4–5 hours if I want to set it earlier in the day.
Can I make this recipe ahead of time?
Definitely. I mix everything the night before, refrigerate it, and start cooking a few hours before serving.
Can I use a different soup?
Cream of chicken or cream of mushroom soup works well if I want a slightly different flavor.
How do I make this dish extra cheesy?
I add an extra cup of cheddar or a mix of cheeses like Monterey Jack or Colby for more cheesiness.
How do I prevent the potatoes from sticking?
I spray the crockpot with nonstick cooking spray before adding ingredients.
Can I make this recipe vegetarian?
It already is! Just make sure to use a vegetarian-friendly cream of potato soup.
Can I use plain frozen hash browns instead of O’Brien potatoes?
Yes, but I like adding a bit of diced onion and bell pepper for flavor if I do.
What can I serve with these potatoes?
I love serving them with grilled chicken, roasted vegetables, or even a simple salad. They also pair perfectly with eggs for brunch.
Can I double this recipe?
Yes, I double the ingredients for larger gatherings and extend the cooking time slightly.
Conclusion
I love how creamy, cheesy, and effortless these Kentucky crockpot potatoes are. They’re the kind of dish that brings comfort to any table and pairs beautifully with just about anything. Whether I’m feeding a crowd or just craving something cozy, this recipe always delivers the perfect balance of flavor and simplicity.
Creamy, cheesy Kentucky crockpot potatoes made with O’Brien potatoes, sour cream, cheddar cheese, and savory seasonings. This easy slow cooker recipe is a comforting, crowd-pleasing side dish perfect for potlucks, holidays, or family dinners.
Ingredients
2 (26 oz) bags frozen O’Brien potatoes with onions and peppers
1 (10.5 oz) can Campbell’s cream of potato soup
8 oz sour cream
2 tsp garlic powder
2 tsp black pepper
2 tsp salt
1 1/2 cups shredded cheddar cheese, divided
Instructions
Spray the slow cooker with nonstick cooking spray.
Add frozen O’Brien potatoes, cream of potato soup, sour cream, garlic powder, black pepper, and salt to the crockpot. Stir until evenly coated.
Cover and cook on high for 2–3 hours, or until potatoes are tender and hot throughout.
Stir in half of the shredded cheddar cheese until melted and creamy.
Sprinkle the remaining cheese over the top, cover, and cook for another 30 minutes until the cheese is melted and bubbly.
Serve warm straight from the crockpot and enjoy!
Notes
Add chopped green onions or diced jalapeños for extra flavor.
Mix in mozzarella or pepper jack for a cheesy twist.
Use reduced-fat sour cream and low-sodium soup for a lighter version.
Cook on low for 4–5 hours if preparing ahead.
Stir in a splash of milk or cream when reheating if the mixture thickens.
Does not freeze well due to the dairy—best enjoyed fresh.
