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Crockpot Cheesy Potatoes and Kielbasa

A creamy, hearty slow cooker dinner made with tender potatoes, smoky plant-based kielbasa, and rich dairy-free cheese sauce. Ideal for busy weeknights and potlucks.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 370
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs potatoes, peeled and diced into 1-inch cubes Use Yukon Gold for creamier texture.
  • 1 lb plant-based kielbasa, sliced into rounds Ensure it's fully vegan-certified.
  • 1 can cream of mushroom soup Use vegan cream of mushroom soup for vegan option.
  • 1 cup shredded cheddar cheese Use dairy cheese for vegetarian or vegan cheese for vegan option.
  • 1 cup sour cream Use plant-based sour cream for vegan option.
  • 1 medium onion, diced
  • Salt to taste
  • Black pepper to taste
  • 1/2 teaspoon smoked paprika (optional) For stronger smoky flavor.

Method
 

Preparation
  1. Add diced potatoes, sliced plant-based kielbasa, and diced onion into the crockpot.
  2. In a bowl, combine cream of mushroom soup, shredded cheddar, and sour cream.
  3. Pour cheese mixture evenly over the potatoes and kielbasa.
  4. Season with salt, black pepper, and smoked paprika if using.
  5. Stir gently until everything is coated.
  6. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
  7. Check that potatoes are fork-tender before serving.
  8. Stir gently and serve hot.

Notes

Serve hot with chopped green onions, paired with a crisp green salad, warm crusty bread, extra shredded vegan cheddar, and sprinkled with fresh parsley. Store leftovers in an airtight container for up to 4 days or freeze portions for up to 3 months.