How to Make Slow Cooker Creamy Potatoes with Mushroom Soup Step by Step
1. Prepare the Potatoes
Wash, peel, and thinly slice the potatoes into even rounds. Uniform slices help them cook evenly and absorb the creamy sauce.
2. Mix the Sauce
In a large bowl, combine the mushroom soup, milk, sour cream, garlic, onion, parsley, salt, and pepper. Stir until the mixture becomes smooth and well blended.
3. Layer the Ingredients
Grease the slow cooker with butter. Add a layer of potatoes, followed by a portion of the sauce mixture. Continue layering until all ingredients are used.
4. Add the Cheese
Sprinkle the shredded cheddar cheese evenly over the top. This creates a delicious golden layer and extra richness.
5. Slow Cook
Cover and cook Slow Cooker Creamy Potatoes with Mushroom Soup on LOW for 6–7 hours or HIGH for 3–4 hours. The potatoes should be fork-tender when done.
6. Finish and Serve
Allow the dish to rest for 10 minutes before serving. Garnish with fresh parsley and serve warm for the best flavor and texture.
Pro Tips for the Best Slow Cooker Creamy Potatoes with Mushroom Soup
- Soak sliced potatoes in cold water for ten minutes, then dry thoroughly. This removes excess starch and creates a smoother sauce.
- Place a clean kitchen towel under the slow cooker lid during the final hour to absorb condensation and prevent a watery topping.
- Mix half the cheese into the sauce and reserve half for the top to create layers of flavor throughout the dish.
- For deeper flavor, lightly sauté the onions in butter before adding them to the slow cooker. This small step adds remarkable richness.
