Ingredients
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1 bag (32 oz.) frozen diced potatoes
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1 (10.5 ounce) can condensed cream of celery soup
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1 small onion, finely chopped
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2 cups shredded Cheddar cheese, divided
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1 cup sour cream
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2 tablespoons unsalted butter
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1 teaspoon minced garlic
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1 teaspoon salt
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½ teaspoon ground black pepper
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½ cup kettle-cooked potato chips
Directions
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Combine frozen potatoes, soup, onion, 1 cup Cheddar cheese, sour cream, butter, garlic, salt, and pepper in a large bowl. Stir until evenly combined and pour into a slow cooker.
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Cover and cook on high for 3 hours, stirring once every hour. Turn slow cooker off.
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Sprinkle remaining cup of Cheddar cheese over the top, cover, and let sit until cheese has melted, about 5 minutes. Transfer to a serving dish and top with crushed potato chips.
Nutrition Facts (per serving)
337 | Calories |
22g | Fat |
25g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 337 | |
% Daily Value * | |
Total Fat 22g | 28% |
Saturated Fat 13g | 63% |
Cholesterol 54mg | 18% |
Sodium 1087mg | 47% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 2g | 7% |
Total Sugars 1g | |
Protein 10g | 20% |
Vitamin C 2mg | 2% |
Calcium 255mg | 20% |
Iron 1mg | 3% |
Potassium 201mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.