Cheesy Potatoes and Kielbasa (Printer-Friendly Version)
Tender potatoes with melted cheese and kielbasa in a creamy, flavorful blend.
# What You'll Need:
→ Meat
01 -
12 oz sliced beef kielbasa, cut into ½ inch pieces
→ Vegetables
02 -
3 cans (14.5 oz each) drained diced potatoes
03 -
½ cup chopped sweet onions
→ Dairy
04 -
1 cup heavy whipping cream
05 -
½ can cheddar cheese cream soup
06 -
1 cup shredded cheddar cheese
07 -
2 tablespoons melted butter, salted or unsalted
→ Liquids
08 -
1 cup chicken broth
→ Spices
09 -
½ teaspoon ground black pepper
10 -
1 teaspoon onion powder
11 -
1 teaspoon garlic powder
# Steps to Follow:
01 -
Spray the slow cooker liner with non-stick cooking spray to prevent sticking.
02 -
Completely drain the diced potatoes using a strainer.
03 -
In a mixing bowl, combine melted butter, drained potatoes, black pepper, onion powder, and garlic powder; toss to coat evenly.
04 -
Add sliced kielbasa, chopped onions, heavy whipping cream, chicken broth, and shredded cheddar cheese to the potato mixture; stir thoroughly to combine.
05 -
Add the cheddar cheese cream soup and mix until all components are fully blended.
06 -
Cover and cook on high for 3–4 hours or on low for 5–6 hours until the potatoes are tender.
07 -
If a thicker consistency is desired, 1 hour before completion stir in a slurry made from 1 teaspoon cornstarch and 2 teaspoons water.
08 -
Serve warm, optionally garnishing with preferred toppings.
# Additional Tips:
01 -
Ensure potatoes are fully drained to avoid excess liquid and maintain desired dish consistency.