Ingredients
Scale
For the Potatoes:
- 2 pounds baby potatoes, halved or quartered
- 1 cup shredded cheddar cheese
- 1 cup cream of chicken soup (or cream of mushroom for a vegetarian option)
- 1/2 cup sour cream
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
For Topping:
- 1 cup shredded cheese (cheddar or your choice)
- 1/4 cup chopped green onions (optional)
- Cooked bacon bits (optional)
Instructions
Prepare the Potatoes
- Wash and halve or quarter the baby potatoes, placing them in the bottom of the crockpot.
Mix the Cheese Sauce
- In a separate bowl, combine the shredded cheddar cheese, cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper. Mix until well blended.
Combine in the Crockpot
- Pour the cheese sauce over the potatoes in the crockpot. Stir gently to coat the potatoes evenly.
Cook on Low
- Cover and cook on low for 4-5 hours, or until the potatoes are tender.
Add Toppings
- In the last 30 minutes of cooking, sprinkle the additional cheese on top and cover again to allow it to melt.
Garnish and Serve
- Once cooked, garnish with chopped green onions and bacon bits if desired. Serve warm.
Nutrition
- Serving Size: 8 servings
- Calories: 350 kcal
- Fat: 15g
- Carbohydrates: 45g
- Protein: 10g