Why You’ll Love This Recipe
- Frozen potatoes mean zero chopping—the ultimate shortcut
- Only 6 main ingredients you probably already have
- Ready in 2-3 hours with minimal hands-on time
- Creamy, cheesy perfection in every single bite
- Perfect for feeding crowds—easily doubles or triples
- Classic Southern comfort food with universal appeal
- No babysitting required—set it and forget it
- Ideal for holidays, potlucks, and family gatherings
- Makes your house smell incredible while it cooks
- Guaranteed second and third helpings
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 (1 cup) sour cream
- 2 teaspoons garlic powder
- 2 teaspoons freshly ground black pepper
- 2 teaspoons kosher salt (adjust to taste if using low-sodium soup)
- 1½ cups shredded sharp cheddar cheese (divided)
Equipment
- 5-6 quart slow cooker
- Large spoon or spatula
- Measuring cups and spoons
- Cheese grater (if shredding fresh cheese)
- Serving spoon
Step-by-Step Instructions
Step 1: Load Up the Slow Cooker
Pour both bags of frozen O’Brien potatoes directly into your slow cooker. No need to thaw them first—in fact, it’s better if you don’t. The frozen potatoes will release just the right amount of moisture as they cook, creating that perfect creamy consistency. Spread them out in a fairly even layer.
Step 2: Build Your Creamy Base
Add the cream of potato soup, sour cream, garlic powder, black pepper, and salt right on top of those frozen potatoes. Using a sturdy spoon or spatula, gently fold everything together until the potatoes are evenly coated with the creamy mixture. You don’t need to overmix or stir aggressively—just enough to distribute the sauce throughout. Some frozen chunks will still be visible, and that’s perfectly fine.
Step 3: Slow Cook to Tender Perfection
Put the lid on your slow cooker and set it to HIGH. Cook for 2 to 3 hours, until the potatoes are heated through, tender when you pierce them with a fork, and everything is hot and bubbling. Important note: don’t cook this on LOW—it can make the potatoes release too much water and turn everything watery instead of creamy. HIGH heat is the way to go.
Step 4: Stir in Half the Cheese
Once the potatoes are tender and the mixture is hot and creamy, stir in ¾ cup (half) of your shredded cheddar cheese. Keep stirring until it’s completely melted and incorporated throughout. This creates that rich, cheesy base that makes these potatoes so addictive.
Step 5: Crown with More Cheese
Sprinkle the remaining ¾ cup of shredded cheddar evenly over the top of the potatoes. You want a nice, generous blanket of cheese covering everything. This top layer will melt into that gorgeous golden, slightly gooey finish that makes everyone reach for seconds.
Step 6: Melt That Crown
Put the lid back on and cook for an additional 30 minutes, just until that top layer of cheese is completely melted and slightly bubbling around the edges. The cheese should look glossy and inviting, with maybe a few golden spots if you’re lucky.
Step 7: Rest and Serve
Let the potatoes rest for about 5 minutes before serving. This brief cooling period allows the sauce to thicken slightly and the flavors to settle, making it easier to scoop clean portions instead of a runny mess. Then dig in and prepare for the compliments.
Pro Tips
- Use freshly shredded cheese. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy instead of smooth. Shred from a block for the best melt.
- Don’t skip the HIGH setting. LOW heat can make the potatoes watery. HIGH gives you that perfect creamy texture.
- Adjust seasoning to your soup. If you’re using low-sodium soup, you’ll need the full amount of salt. Regular soup might need less.
- Let it rest before serving. Those 5 minutes make a real difference in texture and make serving so much easier.
- Check tenderness before adding cheese. Make sure the potatoes are actually tender before you add the cheese—undercooked potatoes won’t fix themselves after the cheese goes on.
- Stir gently. O’Brien potatoes can break apart if you’re too aggressive. Gentle folding preserves some texture.
Variations & Substitutions
- Make it loaded: Stir in cooked, crumbled bacon and chopped green onions with the first addition of cheese.
- Add extra vegetables: Fold in a cup of frozen corn or diced ham for a heartier version.
- Try different soups: Cream of mushroom or cream of chicken work in a pinch, but cream of potato gives the most authentic flavor.
- Make it spicy: Add diced jalapeños or a pinch of cayenne pepper for heat.
- Use different cheese: Try pepper jack for spice, Gruyère for sophistication, or a Mexican blend for Southwest flair.
- Make it lighter: Use reduced-fat sour cream and soup, though the texture will be slightly different.
- Add fresh herbs: Stir in fresh chives, parsley, or dill before serving for brightness.
- Make it a meal: Add cubed ham or cooked sausage and serve as a main dish.
Serving, Pairing & Storage
How to Serve:
These potatoes are perfect straight from the slow cooker, scooped into a serving dish and garnished with chopped chives, extra black pepper, or a dollop of sour cream. They’re rich and satisfying enough to be a meal on their own with a salad, but they also shine as a classic side dish.
What It Pairs Well With:
Serve alongside honey-glazed ham, roasted turkey, fried chicken, country-fried steak, grilled sausages, or scrambled eggs for a hearty breakfast. They’re perfect for Thanksgiving, Christmas brunch, Easter dinner, or any time you’re feeding a crowd. A simple green salad or steamed vegetables balances the richness beautifully.