Paula Deen makes the best comfort food, and this crockpot potato soup is no exception! It’s the perfect companion on a cold winter day. But honestly, I enjoy this savory soup all year long.
There’s nothing like a steaming bowl of tender potatoes and a rich chicken soup base to instantly warm your body, mind, and soul.
And, if you’ve got a lot on your plate, don’t worry, you can use a crockpot to cook your potato soup. It’s the easiest way to prepare this dish. 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!
You’ll also find a few tips and tricks to add even more flavor to this hearty soup.
How to Make Paula Deen’s Crockpot Potato Soup
1 (30 oz) bag frozen hash-brown potatoes
2 (14 oz) cans chicken broth
1 (10.75 oz) can cream of chicken soup
1/2 cup onion (chopped)
1/3 tsp ground black pepper
1 (8 oz) package cream cheese (softened)
Garnish: minced green onion, Cheddar, shredded, and bacon
1. Place the frozen hash browns, chicken broth, cream of chicken soup, chopped onions, and ground black pepper in a crockpot.
2. Cover the pot and turn the heat on low. Cook for 5 hours.
3. Add 8 oz (1 package) of softened cream cheese. Cook for an additional 30 minutes and stir now and then until combined.
4. Optional but highly suggested: top with shredded Cheddar cheese, bacon strips, and minced green onion.
Tips & Tricks
- Give your soup even more flavor by adding some steamed broccoli. Not only will it taste better, but it’s a great way to add more color and nutrition to the soup.
- While the recipe calls for frozen hash-brown potatoes, you can always use fresh ones instead. Pick either Russet or Yukon gold potatoes for this recipe.
- Before you peel, you’ll want to clean the potatoes first. Scrub them under cold water using a vegetable brush. Make sure to take out the sprouts and eyes, and then peel and dice.
- If you are peeling a ton of potatoes, place them in a bowl of cold water post-peeling. This will stop them from browning.
- Be sure to dice the potatoes in uniform slices (¾ inch is a good size). This ensures that the potatoes will cook evenly. You don’t want to get potatoes that are more soft or firm than others!
- 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.
- If you want a creamier soup, simply add some heavy cream!
- 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 thoroughly and add to the mixture. Or you can add some instant potato flakes into the mix as well.
- Do not add the bacon at the beginning! This will result in soft and lumpy protein. Instead, top the soup generously with bacon bits right before you serve it. This will ensure that you get smoky and crispy bacon in every bite.
- Give your soup an extra depth of flavor by adding herbs and spices such as garlic, leeks, parsley, and tarragon.
- Apart from the onions, you can also add celery and carrots to give the soup a mild sweetness.
- If you want a smoother soup, then puree all the potatoes in a blender beforehand. I prefer a few lumps here and there, though. So if you’re like me who wants a creamy yet chunky soup, then puree only half of the potatoes first before throwing them in the crockpot.
- Give your soup a nice kick by infusing it with ancho chili powder.
- Potato soup keeps well in the freezer, but you don’t want to freeze the soup in one container! Instead, pour them into individual muffin tins. That way it’s easier to thaw and reheat in single servings.
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