There was a time when a slow cooker full of potatoes could carry a whole family through supper with everybody leaving the table full and happy, and this 5-ingredient Potatoes Aldridge is just that kind of meal. It is humble, hearty, and built from pantry staples, with tender cubed potatoes simmered low and slow in a creamy, savory broth until they turn rich and spoonable. Recipes like this have long been a blessing across Midwestern kitchens, where stretching simple groceries into something comforting was a skill passed down right alongside the good dishes and the cast iron.
Serve these potatoes with buttered green beans, a crisp cabbage slaw, or a plate of simple sliced tomatoes if you want a little freshness beside all that creamy goodness. They also fit right in next to ham, smoked sausage, meatloaf, or roasted chicken, though truth be told, a big bowl on its own with a slice of bread or a warm biscuit is often plenty enough for supper.
Slow Cooker 5-Ingredient Potatoes Aldridge
Servings: 6
Ingredients
2 pounds russet potatoes, peeled and cut into 1-inch cubes
1 small yellow onion, finely chopped
1 can (10.5 ounces) cream of chicken soup
2 cups chicken broth
2 cups shredded cheddar cheese, divided
Directions
1. Peel the potatoes, cut them into even cubes, and place them in the slow cooker. Add the chopped onion over the top.
2. In a bowl, stir together the cream of chicken soup and chicken broth until smooth, then pour the mixture over the potatoes.
3. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are very tender and the broth has thickened slightly.
4. Stir in 1 1/2 cups of the shredded cheddar cheese, cover again, and let it melt for 10 to 15 minutes.
5. Give everything a gentle stir, then sprinkle the remaining 1/2 cup cheddar over the top before serving hot.
Variations & Tips
Make it extra creamy: If you like a softer, more spoonable texture, mash a few of the cooked potatoes right in the slow cooker before adding the last bit of cheese. That little trick thickens the broth beautifully without needing anything extra.
Swap the cheese: Sharp cheddar gives the most old-fashioned flavor, but Colby or a mild cheddar works just fine if that is what you have in the refrigerator. Freshly shredded cheese melts smoother than pre-shredded.
Add a little meat: If you want to stretch this into more of a full meal, stir in cooked ham or browned sausage near the end of cooking. It keeps the spirit of a thrifty supper while making the pot even heartier.
Watch the salt: Because canned soup, broth, and cheese all bring some salt to the party, it is best to taste before adding any extra. Every brand is a little different, and potatoes soak up seasoning in their own time.
Choose the right potato: Russets break down a little as they cook, which helps make the broth creamy and comforting. If you use Yukon Gold potatoes, the texture will stay a touch firmer but still turn out mighty good.