Crockpot Cheesy Potatoes and Kielbasa
Creamy slow cooker soup with tender potatoes, smoky kielbasa, and melted cheddar cheese, ready in 3 hours.
Ingredients
- 12 oz Kielbasa cut into bite-sized pieces, roughly 1/2 inch thick
- 3 cans diced potatoes 14.5 oz each, drained
- 1 cup heavy whipping cream
- 1/2 can cheddar cream soup
- 1 cup chicken broth
- 2 tablespoons melted butter salted or unsalted
- 1 cup shredded cheddar cheese Colby jack also works
- 1/2 cup chopped onions sweet, white, or red
- 1/2 tsp pepper
- 1 tsp onion powder
- 1 tsp garlic powder
Instructions
Coat Slow Cooker:
Coat the slow cooker insert with non-stick cooking spray.Drain Canned Potatoes:
Thoroughly drain the canned potatoes using a colander.Season Potatoes:
Toss the drained potatoes with melted butter, then season with pepper, onion powder, and garlic powder, mixing to coat evenly.Combine Ingredients:
Combine the seasoned potatoes with sliced Kielbasa, chopped onions, heavy cream, chicken broth, and shredded cheese, stirring well.Add Cream Soup:
Add the cheddar cream soup and mix until all components are fully incorporated.Cook Until Tender:
Cover and cook on high for 3–4 hours or on low for 5–6 hours, until the potatoes are tender.Thicken Soup:
To thicken the soup, blend 1 tsp cornstarch with 2 tsp water and stir it in about 1 hour before cooking ends.Ladle and Garnish:
Ladle into bowls and garnish with your preferred toppings.