Ingredients
- 6 potatoes, cut into bite-sized chunks
- ¾ pound American cheese, cubed
- 1 onion, finely chopped
- 1 (10 ounce) can condensed cream of celery soup
- salt and ground black pepper to taste
- 6 ⅔ fluid ounces milk
- 1 pinch paprika, or to taste (Optional)
Directions
-
Place potatoes in a slow cooker. Combine American cheese, onion, soup, salt, and pepper in a bowl. Fill soup can 2/3 full of milk and stir into the mixture. Pour mixture over the potatoes and stir to coat. Sprinkle paprika on top. Cover and cook on High until potatoes are tender, 4 to 5 hours.
Cook’s Notes:
You can also cook this on Low for 6 to 8 hours.
Add any one of the following, or combine some, to make the dish an all-in-one meal: cooked ham, cubed (I buy it at the salad bar already cooked and cubed–it’s a real timesaver and inexpensive), leftover cooked sausage, cut into bite-sized pieces, bacon, cooked and crumbled, or broccoli florets.
