Instructions
-
Prep the Base: Place your cubed potatoes into the slow cooker.
-
Mix the Sauce: In a separate bowl, whisk together the cream of celery soup, sour cream, and shredded cheese until smooth.
-
Combine: Pour the mixture over the potatoes. Use your spoon to spread it evenly, ensuring the sauce seeps down between the potato chunks.
-
Cook: Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours. The potatoes should be fork-tender and the sauce bubbly.
-
Finish: Give it a gentle stir before serving to redistribute the sauce.
A Quick Tip
If you want a little texture, you can sprinkle crushed Ritz crackers or fried onions on top during the last 30 minutes of cooking. It adds a nice crunch that contrasts beautifully with the creamy interior.
