Creamy Crockpot Potatoes Recipes

CREAMY AUGRATIN POTATOES {CROCKPOT}

Steps:

• Butter a 1 quart sized crock pot.
• Layer the potato slices and onion rings in the crock, lightly seasoning with salt and pepper every few layers.
• In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute.
• Gradually stir in milk.
• Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
• Pour the cheese over the potatoes, and slide a spatula between the edge of the crock and the potatoes to allow the cheese to pour down the side and cover everything.
• Cook on high for 2 hours, or on low for 4-5 hours.

CREAMY CROCK POT MASHED POTATOES

Steps:

• Cut potatoes into quarters (or eighths if the potato is larger) and place in a large pot with your garlic and bullion cubes.
• Cover everything with water and bring to a boil.
• Boil for around 15 minutes, until your potatoes are tender.
• Drain and place a large bowl and mash.
• Mix in your cream cheese and sour cream until well blended.
• Place potato mixture in a lightly greased crock pot and cook on low for 2 hours.
• Mix in your butter, salt and pepper right before you serve.

CREAMY CROCK POT RANCH POTATOES

Steps:

• Combine all your ingredients in your 3-quart crock pot
• Cover and cook on low for 4-6 hours or high for 2-3 hours (If cooking on high, watch carefully at the end. When the ingredients start to bubble up, switch to low for remaining time.) Stir occasionally through cooking.
• Sauce will be thin when the potatoes are done, let it rest for 30 minutes with the crock pot off and lid removed for a thicker sauce.

CREAMY CROCK POT POTATOES

Steps:

• Cook potatoes, cool, remove jackets and cut up in square pieces.
• In sauce pan, place other ingredients; soup, butter, sour cream and onions. Cook over medium heat and stir until blended.
• Pour over potatoes in crock pot and cut 2 tablespoons of butter into slices to lay on top of potato mixture. Cook on low setting for 3 hours.

CREAMY CROCK POT POTATOES

Steps:

• Place potatoes in bottom of slow cooker.
• Beat cream cheese, soup and salad dressing, mix.
• Stir into potatoes.
• Cover and cook on low for 8 hours.

SLOW COOKER CREAMY POTATO SOUP

Steps:

• Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
• Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
• In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

CREAMY HASH BROWN POTATOES

Steps:

• Place potatoes in a lightly greased 4-qt. slow cooker. In a large bowl, combine the soup, cheese, sour cream, pepper and salt. Pour over potatoes and mix well., Cover and cook on low until potatoes are tender, 3-1/2 to 4 hours. Stir in cream cheese.

SLOW COOKER CREAMY MASHED POTATOES RECIPE

Steps:

• In a large pot of lightly salted boiling water, cook the potatoes, garlic and bouillon until potatoes are tender but firm (about 15 minutes). Drain, reserving water for later.
• In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
• Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours.
• Just before serving, stir in butter and season with salt and pepper to taste. Sprinkle with parsley flakes if desired.

NIKKI'S CREAMY CROCK POT POTATO SOUP

Steps:

• Preheat a large slow cooker by turning it to the High setting and covering with the lid.
• Place the cut-up potatoes in a microwave safe bowl, and microwave on High for about 8 minutes, until the potatoes are cooked and steaming hot.
• While the potatoes are cooking, place the butter in the preheated slow cooker, and cook and stir the onions and garlic for about 5 minutes, until the onions turn golden. Stir in 1/2 cup of milk, and whisk in the flour until smooth. Gradually whisk in the remaining 3 cups of milk, and let the mixture come to a simmer in the slow cooker. Simmer for about 10 minutes, until the soup begins to thicken.
• Stir in the hot cooked potatoes, crumbled bacon, sour cream, Cheddar cheese, Parmesan cheese, seasoned salt, parsley, red pepper flakes, celery salt, and dried basil. Stir to mix the soup well, reduce the slow cooker setting to Low, cover, and cook for 3 hours, stirring occasionally. Sprinkle with chives and serve.