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We're going to make Kentucky Crock-Pot
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potatoes. Now, this is a hearty side
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dish that's creamy, cheesy, and full of
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flavor. And I have that secret
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ingredient that's going to pull it all
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together for you. We're not chopping,
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dicing, or cooking anything for this
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recipe other than what we're going to
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heat through in the Crock-Pot. All
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right, here's the secret ingredient.
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It is a can of cream of potato soup.
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Just what you need for a potato recipe.
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Okay, y'all want to see this one happen?
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We got a whole lot of potatoes
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besides what's in this can right here.
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But it's going to do its job. All right,
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you guys, grab a bag of potatoes because
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we're not chopping, dicing, or doing
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anything. And let me show you the
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potatoes that we're going to be using
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These are called Southern Style O'Brien
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hash browns with onions and peppers.
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Now, if you don't know what these are,
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they're just a little squares of
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And they've got peppers and onions in
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Okay? This is perfect for a potluck or a
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side dish for whatever you're making at
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home. But honestly, make a pot of these
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and take them anywhere and they'll be
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gone. Okay? Let's go ahead and get
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started. The first thing we're going to
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do is spray the inside of my 6-qt
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Crock-Pot. And then we're going to place
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Now, generally, the potatoes are
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So, it doesn't take long
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to put this together. It'll just be a
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couple of hours in the Crock-Pot to melt
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all those flavors together and heat
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Let me show you what they look like.
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>> These are kind of frozen. And that's
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totally fine if they're frozen. You
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don't have to thaw these out for this
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So, make sure you spray the inside of
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your Crock-Pot. That way, potatoes don't
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And let's add the potatoes in.
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Just break these potatoes up a little
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bit so that we can get a nice mix on
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them with all the rest of the
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All right, that looks really good.
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We're going to add in one can, which is
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10 oz of the cream of potato soup.
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I love cream of potato soup. I loved it
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for the longest time, but when I got
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pregnant with my son Joseph,
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apparently he didn't like cream of
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cuz I could not eat it during my
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But after, oh, I went right back to my
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cream of potato soup. That was in the
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earlier years. Now, don't discount a
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good bowl of homemade cream of potato
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soup because I do love a really good
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But I do like to have this in the pantry
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for a quick little side soup to go with
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a sandwich or anything like that. Make
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sure you get all those potatoes out of
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Now, to give it a little tanginess, a
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little zing to the dish, we're going to
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add in 8 oz of sour cream.
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if this is going to be a potluck dinner
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for you where you got a lot of people to
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feed, I would definitely double this
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recipe. This bag right here is 28 oz.
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But making it for Thomas and I, and
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we'll probably have some leftovers with
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We will enjoy that. This single serving
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All right, I'm going to add that 8 oz of
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sour cream right on in.
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I bought this little container just for
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this recipe here, so I didn't have to
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any of the sour cream.
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What we're going to do now is season the
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heck out of this dish right now. So,
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we're going to go in heavily with these
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And then we're going to put in a
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teaspoon of black pepper.
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Now, these are going to be your
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potatoes. Season them the way you like.
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I do like black pepper
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I'm going to shake in some garlic
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powder, and we're going to shake it in.
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Another teaspoon of it.
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We need flavor in there.
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And then we're going to add in
5:07
Give it a little smokiness and flavor to
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the dish. I'm going in heavily. At least
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Take your spatula. Mix everything
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together. Just be careful and just kind
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of fold everything together.
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You got to love this recipe.
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We're not peeling. We're not chopping
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potatoes. We're not cutting anything,
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and there's only four ingredients
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And I'm going to show you where that
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fourth ingredient is going to come from.
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All right, that's what it should look
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Give that a taste. Make sure your
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seasonings are where you want them.
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We're going to place a lid on.
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I can taste that potato soup. It is so
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good. And with all the seasonings.
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All right, so we're going to cook this
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on high for about 2 to 3 hours. Now,
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it's 2 to 3 hours because it depends on
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if your potatoes were thawed or if they
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were frozen. So, if they were frozen,
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you want to leave them a little longer.
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But, we've got something else to do to
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them when that's done, and then I'm
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Okay, look at this, you guys. Oh,
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it already smells delicious.
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All right, potatoes are holding their
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shape very well. Now, what we're going
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I grated 1 and 1/2 cups of
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sharp cheddar cheese, and I'm going to
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place half of that into the potatoes.
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We're going to mix it in.
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And then we're going to even it out.
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And then we're going to place the rest
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of the shredded cheese on top.
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We're going to cook it on high
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for 30 minutes. Allow all that cheese to
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melt. Check your potatoes. make sure
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they're nice and tender, and
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All right, we're going to cook this for
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There it is. And it smells amazing.
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I'm going to top this
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and give it a punch of color.
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All right, I'm going to put these in a
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Here we go, you guys. My Kentucky
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Crock-Pot Potatoes using that secret
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cream of potato soup. Let's give this a
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Creamy, cheesy, and those potatoes have
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a hearty bite to them. Wow.
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And I can definitely taste that cream of
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potato soup throughout the bite there.
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That'd be perfect for a potluck meal or
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make this while you're making some meats
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or whatever you want for dinner time.
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These are delicious and the potatoes
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hold up to their structure.
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Thumbs up on this one and my Kentucky
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This was a 6-quart Crock-Pot. You can
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find this one on my recipe blog,
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catherinesplates.com. Just go to the
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cookbooks and store items link, go down
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and you can get it there. All right,
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y'all. I will see y'all on the next
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episode. Don't forget my thumbs up.
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Don't forget the hype, comment, and
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share with anyone looking to make
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something for a potluck. I'll see y'all
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on the next episode. Bye.
