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Creamy Cheese Potatoes

Greg Christiansen, Parker, Kansas
  • Total Time
    Prep: 10 min. Cook: 3-1/4 hours
  • Makes
    10 servings


  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 3 tablespoons butter, melted
  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • Minced fresh parsley, optional


  • In a 3-qt. slow cooker coated with cooking spray, combine the soups and butter. Stir in potatoes.
  • Cover and cook on low for 3-4 hours or until potatoes are tender. Stir in cheese and sour cream. Cover and cook 15-30 minutes longer or until heated through. If desired, top with additional shredded cheddar cheese and minced fresh parsley.
Nutrition Facts
3/4 cup: 278 calories, 17g fat (10g saturated fat), 52mg cholesterol, 614mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 9g protein.

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  • tkuehl
    Oct 6, 2020

    I make this recipe a lot, substituting the cream of mushroom soup for milk. It is great for holidays or church potlucks where it frees up the oven, and cooks up in 3-4 hours. The ingredients are forgiving, so if you have a little more or less, it still maintains great flavor and goes well with beef, pork and chicken.