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You know that dish that always shows up at potlucks, family reunions, or funerals — and you can’t quite tell what’s in it, but you always go back for seconds?
That’s this.
These Kentucky Crockpot Potatoes are warm, creamy, cheesy, and just the right kind of salty. They’re the kind of potatoes that don’t try to be fancy. They’re not roasted with herbs or shaved into scalloped layers. They’re just honest-to-goodness comfort food — like the kind my Aunt Mary would bring in a big old Crockpot to every church function for 20 years straight.
And you know what? Not a single scoop ever made it back home.
Why These Potatoes Always Disappear First
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Minimal prep, maximum flavor – Dump, stir, and let the Crockpot do its thing.
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Frozen potatoes for the win – No peeling, chopping, or fuss.
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Perfectly creamy – Thanks to sour cream and potato soup (don’t knock it).
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That cheesy melt on top? Oooh, it gets ‘em every time.
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Feeds a crowd – Without dirtying your stove or your mood.
What You’ll Need (Spoiler: Not Much)
Here’s everything that goes into this big pot of cozy joy:
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2 (26 oz) bags frozen O’Brien potatoes – These are the hash browns with the peppers and onions already mixed in. Bless whoever invented them.
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1 (10.5 oz) can cream of potato soup – I use Campbell’s, but any brand works fine.
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8 oz sour cream – Adds creaminess and tang. Full-fat, because this ain’t diet food.
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2 teaspoons garlic powder – Gives it a mellow flavor without overpowering.
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2 teaspoons black pepper – For a little background warmth.
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2 teaspoons salt – Taste at the end, but this amount works for my crew.
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1½ cups shredded cheddar cheese – Half gets mixed in, half gets melted on top. You know the drill.
How to Make Them (Spoiler: It’s Mostly Just Stirring)
1. Dump and Mix
Add the frozen potatoes straight into the Crockpot — no thawing necessary.
Spoon in the cream of potato soup, sour cream, and sprinkle in the garlic powder, salt, and pepper.
Give it a good stir. It won’t be the prettiest sight at first, but once it heats up, it turns into magic.
2. Let It Cook
Cover your Crockpot and set it to high for 2 to 3 hours. Stir it once or twice if you remember, but if not? No big deal.
You’ll know it’s ready when everything’s hot and the potatoes are soft but not falling apart.
3. Get Cheesy
Stir in half of the cheddar cheese, folding it gently into the warm potatoes.
Then sprinkle the rest of the cheese right on top and pop the lid back on.
Let it go for another 30 minutes, or until that top layer of cheese is melted and gloriously gooey.
4. Serve Hot (and Watch It Disappear)
Spoon it into a big bowl or serve straight from the slow cooker — it stays warm for hours, which makes it perfect for gatherings.
Top with chopped parsley if you’re feeling fancy… or just dig in.
Make It Your Own
This recipe is easy to tweak based on what’s in your pantry (or who’s coming over):
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Add bacon bits – Because why not?
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Swap in cream of mushroom – If you want it earthier.
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Use pepper jack cheese – For a little zip.
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Throw in a handful of chopped green onions – Stirred in at the end.
Leftovers? If You’re Lucky.
If you do end up with leftovers (rare in my house), scoop them into a container and pop them in the fridge. They’ll keep 3 to 4 days, easy.
Reheat in the microwave or over low heat on the stove. Add a splash of milk or a spoonful of sour cream to loosen it up if it gets too thick.
They also make an excellent base for a next-day breakfast hash. Just crack an egg over the top and toss it under the broiler for a minute. You’re welcome.
If You Try It, Let Me Know
Whether you’re making this for a holiday, a potluck, or just because it’s Tuesday and you need something warm and easy — I hope it brings you as much comfort as it brings me.
If your people love it, or you give it your own little twist, I’d love to hear about it. Leave a comment, shoot me a message, or tag me if you share a picture. Especially if someone fights you for the last scoop.
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 sour cream
- 2 teaspoons garlic powder
- 2 teaspoons black pepper
- 2 teaspoons salt
- 1 1/2 cups shredded cheddar cheese
Instructions
- Add frozen potatoes to the slow cooker. Top with cream of potato soup, sour cream, garlic powder, black pepper, and salt. Stir to combine well.
- Cover and cook on high for 2–3 hours until hot and tender.
- Stir in half of the shredded cheddar cheese, then sprinkle the remaining cheese over the top.
- Continue cooking uncovered for an additional 30 minutes or until the cheese is fully melted.
- Serve warm and enjoy!
Notes