Description
A delicious blend of tender potatoes, creamy cheese, and flavorful kielbasa, all cooked to perfection in a slow cooker.
Ingredients
Scale
- 2 lbs potatoes (russet or Yukon gold), cubed
- 14 oz kielbasa, sliced
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups sharp cheddar cheese, shredded
- 1 onion, diced
- 1 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Wash and cube the potatoes into bite-sized pieces. Slice the kielbasa into rounds.
- Layer half of the potatoes in the slow cooker, followed by half of the kielbasa, and sprinkle half of the cheese on top. Repeat with remaining ingredients.
- Pour the cream of mushroom soup evenly over the top.
- Season with garlic powder, salt, and pepper.
- Cover and cook on low for 6 to 8 hours until the potatoes are tender. Stir occasionally if desired.
- In the last 30 minutes, add any remaining cheese on top for melting.
Notes
Pre-cook the kielbasa for a caramelized flavor, or customize the cheese by mixing in mozzarella or pepper jack.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg