Paula Deen’s Crockpot Potato Soup is the perfect companion on a cold winter day. It’s thick, creamy, and requires just 10 minutes of prep time!
Simply throw all the ingredients in a Crockpot and come home to a warm, tasty bowl of comfort.
There’s nothing like a steaming bowl of tender potatoes and a rich chicken soup base to instantly warm your body, mind, and soul.
Easy Crockpot Potato Soup Recipe
This is the perfect comfort food when you want something hearty but don’t want to spend all day in the kitchen.
The slow cooker is one of my all-time favorite kitchen tools. Just throw in all the ingredients and let the appliance do the work!
The fact that it will cook for hours means that you get the most flavor with minimal effort. Isn’t that the best?
When it comes to making hearty comfort foods, I trust Paula Deen the most.
When I make Crockpot potato soup for the family, I only follow her recipe, so check it out below!
Tips & Tricks
Trying to dial-in the flavor and consistency to your liking? These tips and tricks can help!
- Use fresh potatoes. The recipe calls for frozen hash-browns, but you can always use fresh potatoes instead. Russet or Yukon gold potatoes work best for this recipe. Also, be sure to peel them and dice in uniform slices.
- Prevent browning. If you are peeling a ton of fresh potatoes, place them in a bowl of cold water post-peeling. This will stop them from browning.
- Thin the soup. If the soup is too thick for your liking, you can thin it out by adding more broth or milk. Keep pouring until you achieve your desired consistency.
- Thicken the soup. If you want your potato soup thicker, make a roux! In a pan over low heat, melt two tablespoons of butter and add 2 tablespoons of flour. Whisk, then add. Instant potato flakes also work.
- Puree the potatoes. If you prefer smoother soups, puree all the potatoes in a blender beforehand. But if you want a creamy yet chunky soup, then puree only half of the potatoes. That way, you get a bit more texture.
- Try different mix-ins. Give your soup more depth by adding vegetables, herbs, or spices. Ingredients like carrots, leeks, garlic powder, or parsley add a nice flavor. You can also make it spicy with chili powder.
More Easy Soups You’ll Enjoy
Panera Broccoli Cheddar Soup
Crockpot Taco Soup
Chick-fil-A Chicken Tortilla Soup
Butternut Squash Soup
Olive Garden Chicken Gnocchi Soup
Paula Deen’s Crockpot Potato Soup
6
servings10
minutes6
hours200
kcalPaula Deen’s Crockpot Potato Soup is the best comfort food on a cold winter day.
Ingredients
1 bag (30 oz) frozen hash-brown potatoes
2 cans (14 oz) chicken broth
1 can (10.75 oz) cream of chicken soup
1/2 cup onion (chopped)
1/3 tsp ground black pepper
1 package (8 oz) cream cheese (softened)
Garnish: minced green onion, Cheddar, shredded, and bacon
Instructions
- Place the frozen hash browns, chicken broth, cream of chicken soup, chopped onions, and ground black pepper in a crockpot.
- Cover the pot and turn the heat on low. Cook for 5 hours.
- Add 8 oz (1 package) of softened cream cheese. Cook for an additional 30 minutes and stir now and then until combined.
- Optional but highly suggested: top with shredded Cheddar cheese, bacon strips, and minced green onion.
Want More Paula Deen Recipes?
Paula Deen’s Taco Soup
Paula Deen’s Peach Cobbler
Meatloaf
Cinnamon Rolls
Goulash
I’ve always made potato soup from scratch and I still do but there’s times when I need to make it and “bake” it like in the Crockpot. I add a bit of the bacon drippings to the recipe and it is a hit with my family. I also add a pinch of garlic powder. I am always tweaking recipes. Thanks for sharing. **
If you add the streamed broccoli, would you put it in right away or wait closer til the end of the cook time?
I love this recipe and have made it many times! Just wanted to add a little extra something in it this time.
Hi Jesse!
Great idea. Add steamed broccoli right at the end so it doesn’t go mushy 🙂
has anyone made this on the stovetop? if so how long did you cook it for?
Hi Jessica! Here’s how to make it on the stovetop.
1. Cook the bacon.
2. Saute the veggies
3. Add the potatoes and stock.
4. Add the cream mixture.
5. Thicken the soup.
6. Blend and season.
I do all the time. Basically everything is cooked when you put it together. So, as long as your potatoes are done…it’s done. However, I do like to let it set for a few hours in summer on low ..just because I feel like it’s protocol lol. You know… like Folks in Indiana are SUPPOSED to plant green beans and can jelly’s.
Love the potato soup from Paula Dean. I used a traditional electric range because I needed it quick. I had to stir frequently when I added the cream cheese and the sharp shredded cheese. It was thick, but we love it that way! I used fresh potatoes both times. The only thing: I added my sharp shredded cheese and my crumbled bacon the last 15 mins. Served with fried cornbread fritters! My family loved every bite! Thank you for such an easy great tasting country recipe!!!
Hi Billie! So glad you like the recipe. Paula is the best!!
Can you double it?
Hi Carolyn. You could double this recipe, but only if your slow cooker is big enough to hold everything. And then I suggest stirring it every hour or so and possibly adding an hour to the cook time.
I’ve never done it before so let us know how it turns out!
I double it every time I make it and it comes out perfect!!
Hi there,
Do you use 8 qt crock pot?
Thanks,
Cheryl
Was wondering if you could use fresh potatoes( mini red/yukon & purple ones) & how many for the recipe, any difference in time to cook in crock pot, nutrition (fat, sodium, protein… with fresh potatoes? Thank you!
Hi Judy,
Yes, you can use fresh spuds in this! But I don’t recommend small potatoes as they’re harder to peel.
And since this is blended, you don’t want all that skin in the mix.
(Unless you want it chunky, then feel free to use the minis! You’ll need about 1 pound and the same recipe as below, just skip the “clean, peel, and cube” part.)
Here’s how I’d do it:
1. Clean, peel, and cube 4-5 large potatoes (yukons, russets, red, etc) and place them in the slow cooker.
2. Pour the broth over the top and add the onion.
3. Cover and cook on low for 6-8 hours or until the potatoes are tender.
4. Mash or puree the potatoes, then add the chicken soup and cream cheese.
5. Stir, cook for 30 more minutes, stir again, and then serve.
The nutrition will change depending on the brand of soup, type of potatoes, and brand of cheese/broth.
But here’s an estimate per serving:
Calories: 365 kcal
Total Fat: 15g
Saturated Fat: 9g
Cholesterol: 53mg
Sodium: 698mg
Total Carbohydrates: 37.1g
Dietary Fiber: 2.5g
Sugars: 1.8g
Protein: 8.5g