Cozy Up With Paula Deen’s Famous Crockpot Potato Soup—Simple, Creamy and Perfect for Winter
A rich, super-easy potato soup you can prep in 10 minutes and let the crockpot do the rest
Paula Deen has a knack for turning classic comfort dishes into meals that feel like a big, warm hug. Whether it’s her gooey mac and cheese or her famous Southern fried chicken, Paula’s recipes are all about making you feel full and satisfied. And with the weather getting colder, I knew it was time to pull out one of her standout dishes: crockpot potato soup. This dish brings that rich, slurp-able goodness you’ll want on a chilly day, plus it’s easy to prep in 10 minutes. All you need are a few pantry staples, your slow cooker and a little bit of patience as it simmers to perfection. If you’re ready to dive into a bowl of creamy, cheesy potato heaven, then you’re going to love Paula Deen’s crockpot potato soup. Here’s how to make it.
What’s in Paula Deen’s crockpot potato soup?
Most slow-cooker recipes are meant to keep you out of the kitchen, and Paula Deen’s crockpot potato soup is no exception. Seriously, it’s as easy as throwing everything in. Paula starts with frozen hash browns as a shortcut to diced potatoes, lending a smooth texture without the extra prep. Cream of chicken soup and chicken broth give it depth and savory richness, creating a velvety base.
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The original recipe calls for six hours of low and slow cooking, but if you need it sooner, cook it on high for four hours (the potatoes will also hold their shape better). For added creaminess, Paula stirs in a block of cream cheese toward the end of cooking, making the soup indulgent and slightly tangy. She also suggests seasoning with salt and pepper and garnishing with shredded cheese and crispy bacon bits, elevating each bowl into a truly cozy meal.
Paula Deen’s tips for the creamiest crockpot potato soup
If you’re looking to get that perfect creamy, dreamy texture, here are some of Paula’s tips keep in mind:
Use cream cheese for creaminess
Adding softened cream cheese near the end of cooking gives this soup its rich, creamy consistency. Just be sure to let it melt and mix well by stirring occasionally for the last 30 minutes.
Adjust the texture
If you prefer a smoother soup, you can blend part of it using an immersion blender, or use shredded hash browns for a finer texture. Add more chicken broth or milk if the soup is too thick. Or, if you prefer a thicker soup, reduce the amount of broth or make a roux with butter and flour.
Garnish well
Paula’s recipe only calls for salt and pepper, but if you prefer more flavor, try adding additional seasonings like parsley flakes or garlic powder. And don’t forget the garnishes: top with crispy bacon bits, shredded cheddar and a sprinkle of green onions or chives right before serving.
Paula Deen’s crockpot potato soup recipe
Whether you need a new entrée for your upcoming tailgating party, or planning out your weeknight dinner rotation, this soup doesn’t disappoint. I followed this copycat recipe from Insanely Good. Serve it with some bread rolls and a side salad, or enjoy it on its own!
Ingredients
- 1 bag (30 oz.) frozen hash-brown potatoes
- 2 cans (14 oz.) chicken broth
- 1 can (10.75 oz) cream of chicken soup
- ½ cup onion, chopped
- ⅓ tsp. ground black pepper
- 1 package (8 oz.) cream cheese, softened
- Salt and other seasonings, to taste
- Minced green onion, shredded Cheddar and bacon, for garnishing (optional)
Directions
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- 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, then cook for five hours.
- Add the softened cream cheese and cook for an additional 30 minutes, stirring occassionally until combined.
- Optional but highly suggested: top with shredded Cheddar cheese, bacon bits or cooked bacon stips and minced green onion.
Storage and reheating tips
Paula Deen’s crockpot potato soup is the perfect leftover meal in my household. I love making a big batch and putting whatever I don’t eat that day in the fridge for the week. Make sure they’re in airtight containers—they’ll keep for up to three days.
To reheat, you can always microwave it, but I suggest using your stove for best results. Reheat over low heat, stirring occasionally. If it thickens in the fridge, just add a splash of chicken broth to loosen it up. Because of the dairy, freezing isn’t ideal for this soup, as it can change texture. If you plan to make it ahead and freeze, consider omitting the cream cheese until after thawing and reheating.
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