Kentucky Crockpot Potatoes

 

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 (1 cup) sour cream

2 teaspoons garlic powder

2 teaspoons freshly ground black pepper

2 teaspoons kosher salt (adjust to taste if using low-sodium soup)

1½ cups shredded sharp cheddar cheese (divided)

Note: For best melt and flavor, use freshly shredded cheese—pre-shredded contains anti-caking agents that can make the sauce grainy.

Instructions

Layer with Ease

Pour both bags of frozen O’Brien potatoes directly into your slow cooker. No need to thaw.

Build the Creamy Base

Top the potatoes with the cream of potato soup, sour cream, garlic powder, black pepper, and salt. Using a sturdy spoon or spatula, gently fold everything together until the potatoes are evenly coated. Don’t overmix—just enough to distribute the creamy mixture.

Slow Cook to Tender Perfection

Cover and cook on HIGH for 2 to 3 hours, or until the potatoes are heated through and tender when pierced with a fork. (Avoid cooking on LOW—it can make the potatoes watery.)

Add the Cheese

Once the potatoes are hot and creamy, stir in ¾ cup (half) of the shredded cheddar until melted and incorporated. Then, sprinkle the remaining ¾ cup evenly over the top.

Melt the Crown

Cover and cook for an additional 30 minutes, or until the top layer of cheese is fully melted and slightly gooey.

Serve Warm

Let rest for 5 minutes before serving. The flavors will meld, and the texture will set slightly for cleaner scooping.

Serving Suggestions

This dish shines beside:

Honey-glazed ham or roasted turkey

Fried chicken or country-fried steak

Scrambled eggs and toast for a hearty breakfast casserole twist

A simple green salad to balance the richness

Garnish with chopped chives, extra black pepper, or a dollop of sour cream for a polished finish.

Frequently Asked Questions

Can I use a different type of soup?

Yes! Cream of mushroom or cream of chicken work in a pinch, but cream of potato gives the most authentic, ultra-creamy texture and potato-forward flavor.

Can I make this ahead?

Absolutely. Assemble (without cheese), cover, and refrigerate for up to 24 hours. Add 30–60 minutes to the cook time if starting cold, then add cheese as directed.

Can I bake it in the oven instead?

Yes! Transfer to a greased 9×13-inch baking dish, cover with foil, and bake at 375°F for 45 minutes. Uncover, add cheese, and bake 15 more minutes.

Is it gluten-free?

Not as written—Campbell’s Cream of Potato Soup contains wheat. Use a certified gluten-free cream soup or homemade alternative for a GF version.

Allergy Information

Contains: Dairy (sour cream, cheese, soup), gluten (in Campbell’s soup), soy (in most canned soups)

Not suitable for those with dairy, gluten, or soy allergies unless substitutions are made

Vegetarian: Yes (verify soup ingredients)

Always check labels on frozen potatoes and soup for hidden allergens.

Nutrition Facts

(Per serving, recipe serves 8)

Calories: 320

Protein: 10g

Fat: 16g (Saturated: 9g)

Carbohydrates: 34g

Fiber: 3g

Sugar: 4g

Sodium: 890mg

Values may vary based on brand of ingredients used.

Kentucky Crockpot Potatoes are the epitome of Southern hospitality in a slow cooker: humble ingredients transformed into something deeply satisfying, rich, and utterly shareable. With minimal prep and maximum flavor, it’s no wonder this dish has graced tables across the Bluegrass State for generations. So plug in that crockpot, toss in a few simple staples, and let time work its magic. Whether you’re hosting a holiday feast or just feeding your family, this casserole delivers comfort in every cheesy, savory bite.