Paula Deen’s Crockpot Potato Soup

Introduction

When you think of cozy, heartwarming comfort food, few dishes hit the spot quite like Paula Deen’s Crockpot Potato Soup. This Southern-inspired classic combines tender potatoes, savory broth, and rich cream — all slow-cooked to perfection in your crockpot.

It’s simple, creamy, and irresistibly satisfying, making it one of those recipes you’ll turn to again and again on chilly days, busy weeknights, or lazy Sundays. Best of all, it’s a dump-and-go meal — no fuss, no stress, just pure comfort in a bowl.

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Ingredients

• 1 (30 oz) bag frozen diced hash brown potatoes
• 1 medium onion, chopped
• 1 (32 oz) carton chicken broth
• 1 (10.5 oz) can cream of chicken soup
• 1 (8 oz) package cream cheese, softened
• 1 cup shredded cheddar cheese (optional, for topping)
• Salt and pepper, to taste
• Chopped green onions or bacon bits, for garnish

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Timing

• Prep Time: 10 minutes
• Cook Time: 5–6 hours (low) or 3–4 hours (high)
• Total Time: 6 hours

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Step-by-Step Instructions

Step 1: Add Ingredients to Crockpot

• In your slow cooker, combine frozen hash browns, chopped onion, chicken broth, and cream of chicken soup.
• Stir to mix everything evenly.

Step 2: Slow Cook

• Cover and cook on low for 5–6 hours or high for 3–4 hours, until potatoes are tender.

Step 3: Add Cream Cheese

• Cut cream cheese into cubes and stir into the hot soup.
• Cover and cook another 30 minutes, stirring occasionally, until cream cheese is melted and soup is smooth.

Step 4: Season & Serve

• Add salt and pepper to taste.
• Ladle into bowls and top with cheddar cheese, green onions, or crispy bacon bits.

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Tips for Success

• Soften cream cheese before adding for a smoother blend.
• Use frozen diced hash browns for convenience, or substitute fresh diced potatoes for a heartier texture.
• Stir occasionally during the last hour to ensure cream cheese melts evenly.
• For a thicker soup, mash some of the potatoes right in the crockpot.

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Nutrition (per serving, 6 servings)

• Calories: 330
• Protein: 8g
• Carbs: 29g
• Fat: 20g
• Fiber: 2g
• Sodium: 750mg

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Variations

• Loaded Potato Soup: Add crumbled bacon, shredded cheese, and sour cream on top.
• Vegetarian: Use vegetable broth and omit the cream of chicken soup.
• Spicy Twist: Stir in diced jalapeños or a pinch of cayenne.
• Lighter Version: Use light cream cheese and low-sodium broth.

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Serving Suggestions

• Serve with crusty bread or cornbread for dunking.
• Pair with a simple garden salad for a balanced meal.
• Top with extra cheddar, bacon, and chives for that restaurant-style finish.

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Storage & Reheating

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 2 months. Thaw overnight before reheating.
• Reheat: Warm gently on the stove or in a slow cooker until hot — add a splash of milk or broth if it’s too thick.

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Conclusion

This Paula Deen Crockpot Potato Soup is classic Southern comfort at its finest — rich, creamy, and full of flavor. With minimal effort and maximum payoff, it’s the perfect meal for busy days or cozy nights at home.

👉 Save this recipe and let your slow cooker do all the work — you’ll be ladling up pure comfort in no time! 🥣💛

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FAQs

Q1: Can I add meat to this soup?
Yes — shredded rotisserie chicken or diced ham are delicious additions.

Q2: Can I make this on the stovetop?
Yes — simmer 25–30 minutes until potatoes are tender, then add cream cheese and melt.

Q3: What if my soup is too thick?
Stir in extra broth or milk until you reach your desired consistency.

Q4: Can I use fresh potatoes instead of frozen?
Yes — peel and dice about 6 cups of russet or Yukon gold potatoes.

Q5: How can I make it extra creamy?
Add a splash of heavy cream or blend half the soup before serving.