Paula Deen’s Crockpot Potato Soup: Slow Cooker Delicious

Potato soup is the perfect companion to a chilly winter day and this Paula Deen crockpot recipe will keep you warm all season long.

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The best part about a crock pot is that once you throw all your ingredients into the pot, you can spend your time focusing on the other errands you have to run that day.

The creamy and rich flavors of this soup will have your family asking why you don’t make it more often.

Try out this Paula Deen crock pot potato soup recipe the next time you’re looking for a warm meal to fill you up.

Crockpot Potato Soup

Usually, potato soup can take some time to make and simmer on the stove, but using a crockpot means you free up some extra time for yourself.

Having the smell of a warm potato soup emanating throughout your home really brings back memories of childhood.

This Paula Deen potato soup is great too because it allows all the ingredients to simmer for a long time together, which helps them release as much flavor as possible.

Why find your own random potato soup recipe online when a great chef like Paula Deen has already done all the work for you?

When you’re wanting a hot meal to fill you up then trust this slow cooker potato soup recipe to give you what you need.

There are even some tricks and tips you can use to make this Paula Deen crockpot potato soup recipe even better.

Tips & Tricks

Making a great potato soup isn’t just about following a recipe exactly how it states. It’s about finding your own groove and mixing in some ingredients you know will taste good.

To give your potato soup a flavor that you and your family will enjoy, use the following tips and tricks the next time you bust out your crockpot.

  • Potatoes don’t have to be the only veggie you throw into your soup. If you put some broccoli florets in your soup, it will give them a nice extra flavor and help add some more nutrients to your meal. You could steam them or roast them to get even more sophisticated flavors.
  • Once you start following the recipe below, you’ll realize that it calls for frozen hash brown potatoes. This is great if you want to save some time, but you can just as easily sub out real potatoes for a better taste. Stick with Yukon gold or even Russet potatoes for the best texture and consistency.
  • If you’re using real potatoes don’t just chop them up and throw them into the crockpot. You’ll want to give them a good cleaning before you start peeling. Turn on your tap water to lukewarm temperatures and then give your potatoes a good scrubbing. You’ll need to remove any sprouts and eyes so they don’t end up in the soup.
  • The more potatoes you use, the longer the process will be to clean and peel them. That means that by the time you get to the last potatoes some of the earlier ones could start browning already and affect the flavor of your soup. To prevent this, just fill up a bowl with some cold water and stick each potato in it while you peel the others.
  • When you start to cut up your potatoes it’s really important to keep them all roughly the same size of thickness. You could do about three-quarters of an inch and that would be about the perfect size. When the potatoes aren’t uniform they will cook unevenly and cause some parts to be firm while other parts are soft.
  • Potato soups are well known for their consistency but they can change a lot depending on who’s making them. Some soups are really thick while others just drip off the spoon. You can change the consistency by adding more broth or milk, so it’s best to start with a little and keep adding as you continue to cook it.
  • If you’ve found that maybe you added a bit too much milk or broth to make your soup runner, you can counteract it with some heavy cream. The cream will thicken up your soup again to make it less liquid.
  • Heavy cream is one way you can help thicken up your soup, but another way is to make your own roux to go in it. This will often bring out even more flavors in your potato soup and could be your “secret ingredient.” You’ll need equal parts butter and flour and then constantly stir the mixture in a pan over low heat.
  • Bacon goes incredibly well with some potato soup because it adds some savory flavor with a bit of saltiness too. The biggest mistake first-time makers make is to add the bacon at the beginning of the process. This will make the pieces softer and lumpy instead of having a nice crispy texture. Only add the bacon right before serving as a garnish to make sure the flavor is just right.
  • When your soup is ready to serve it’s your chance to give it that final kick of flavor that puts it over the top and separates it from other potato soups. You can consider adding leeks, garlic, parsley, or even tarragon on top of your bowl of soup to really round out the flavors.
  • You can even give your potato soup an extra edge by adding a bit of carrot to the mix. By the time your dish is done cooking, the carrots will be nice and soft and give that great sweet compliment.
  • Some people like huge chunks of potatoes they can add to their soup so that it gives it extra texture and something substantial to eat. Other people like a super smooth consistency that allows them to slurp their soup down. If you’re the latter, you can use a blender to puree your potatoes before throwing them into the crockpot. You can also make a half and half mixture if you like lumps with your smooth soup.
  • A potato soup is usually creamy and rich, but if you have it often it can feel like something is missing. Try adding a bit of ancho chili powder when you’re feeling tired of the same old recipe again and again to give this soup a little kick.
  • More than likely, you’ll have some extra soup that you need to store away when you’re finished. You can put the extra soup in the freezer, but if you throw it all in one container it will be hard to get the small amount you need for an extra bowl. Instead, try using muffin tins to store your potato soup in. You can take out individual servings without wasting the whole batch.

Paula Deen’s Crockpot Potato Soup

Servings: 5 servings

Prep time: 15 minutes

Cooking time: 5.5 hours

Calories: 200 cal

Save this Paula Deen Potato Soup for a nice cold winter day so you can stay nice and warm on the inside while having a delicious and filling meal.

Your Ingredient List:

  • 1 bag of frozen hash browns potatoes
  • 2 whole cans of chicken broth (14 oz)
  • 1 can of cream of chicken soup (10.75 oz)
  • 1/3 cup of chopped onions
  • 1/2 tsp of black pepper
  • 1 cream cheese package (8 oz)
  • Optional: chives, bacon bits, shredded cheddar cheese

Your Directions:

  1. Get out your crockpot and place your broth, cream of chicken soup, onions, pepper, and frozen hashbrowns into the pot.
  2. Put the cover on your crockpot and then turn the heat on low and cook for a total of about five hours.
  3. After the five hours are up, throw in the additional package of cream cheese and cook for an additional 30 minutes. Make sure to stir every now and then till all the ingredients are mixed together.
  4. Serve your potato soup with a ladle in each bowl and top with a garnish of your choosing. Use bacon bits, chives, or shredded cheddar cheese.

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Cassie brings decades of experience to the Kitchen Community.
She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
Cassie Marshall
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