Swamp Potatoes
Crockpot Swamp Potatoes combine tender yellow potatoes, smoky sausage, green beans, and simple pantry ingredients like cream of chicken soup and onion soup mix. A practical, Southern-inspired recipe made for real-life dinner tables.
Servings: 6
Calories: 559kcal
Ingredients
- 3 pounds Yellow potatoes washed and quartered
- ½ cup diced onions
- Tony Cachere’s or favorite seasoning to taste
- 14 to 16 ounces Kielbasa andouille or smoked sausage, sliced ¼ inch thick
- 1 can Cream of chicken soup
- 1 packet Onion soup mix
- 1 cup Greek yogurt or sour cream can be substituted with another can cream of chicken soup
- 2 cans drained green beans or 12 ounces fresh green beans
- 4 tablespoons of salted butter
- Handful Cheddar cheese optional (I don’t like it in this dish and only do this when my swamp loving crew is the house)
Instructions
- Add everything except the Cheddar cheese to a Crock pot. Include the rendered fat from the sausages if you prebaked them.
- Mix it all together and cover it.
- Cook on high for 3 hours or low for 5 to 6 hours
- During last hour of cooking, top with Cheddar cheese, if using (I’m not)
Notes
Optional but worth it: Line a baking sheet with nonstick foil or spray it well with baking spray. Spread out the sliced sausage and bake at 350°F for about 20 minutes, or until the edges start to brown. No need to flip. This step adds flavor and helps the sausage hold its shape in the slow cooker.
You can also brown your sausage in a skillet with a smidge of cooking oil (or if you’re really on top of your Southern chef game, you’ve got some bacon grease hanging out) on the stove top. Use a medium heat so you don’t burn the sausage slices.
Nutrition
Serving: 1Serving | Calories: 559kcal | Carbohydrates: 54g | Protein: 20g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 1397mg | Potassium: 1358mg | Fiber: 7g | Sugar: 6g | Vitamin A: 722IU | Vitamin C: 53mg | Calcium: 112mg | Iron: 4mg
