Name: Slow Cooker Cheesy Potatoes: The Ultimate Creamy Comfort Side Dish
Ingredients: 6 cups peeled & diced russet or Yukon Gold potatoes (½” cubes); 1 (10.5 oz) can condensed cream of chicken soup (or cream of mushroom for vegetarian); 1 cup sour cream; ½ cup milk or half-and-half; 2 cups shredded sharp cheddar cheese; ½ cup finely diced onion; 2 garlic cloves, minced; ½ tsp salt; ¼ tsp black pepper; Optional: 4 slices cooked bacon, crumbled; Extra shredded cheese; Chopped green onions; Crushed potato chips or buttery crackers

Ingredients

Scale

6 cups peeled & diced russet or Yukon Gold potatoes (½” cubes)
1 (10.5 oz) can condensed cream of chicken soup (or cream of mushroom for vegetarian)
1 cup sour cream
½ cup milk or half-and-half
2 cups shredded sharp cheddar cheese
½ cup finely diced onion
2 garlic cloves, minced
½ tsp salt
¼ tsp black pepper
Optional: 4 slices cooked bacon, crumbled

For topping (optional):

Extra shredded cheese
Chopped green onions
Crushed potato chips or buttery crackers

Instructions

Prep: Lightly grease a 4–6 quart slow cooker.
Combine: In slow cooker, mix potatoes, condensed soup, sour cream, milk, 1½ cups cheddar, onion, garlic, salt, and pepper. Stir until well coated.
Cook:
- Low: 6–7 hours
- High: 3–4 hours
  Until potatoes are fork-tender.
Finish: Stir gently. Top with remaining ½ cup cheese (and bacon if using). Cover 5–10 minutes to melt.
Garnish with green onions or crunchy topping before serving.

💡 Pro Tips:
– For extra richness, stir in 2 tbsp cream cheese with the sour cream.
– Add ½ tsp smoked paprika for depth!
– Make ahead: Assemble (uncooked) the night before; refrigerate and cook as directed.

Prep Time & Nutrition (per serving, serves 6):