Home Recipes Paula Deen’s Crockpot Potato Soup

Paula Deen’s Crockpot Potato Soup

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!

Paula Deen’s Crockpot Potato Soup
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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

Course: SoupCuisine: American
Servings

6

servings
Prep time

10

minutes
Cooking time

6

hours 
Calories

200

kcal

Paula Deen’s Crockpot Potato Soup is the best comfort food on a cold winter day.

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Enter your email below & we'll send it straight to your inbox.

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

Paula Deen's Crock Pot Potato Soup

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author avatar
beautyeval - InsanelyGood
Hey there! I'm beautyeval. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

11 thoughts on “Paula Deen’s Crockpot Potato Soup”

  1. 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. **

    Reply
  2. 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.

    Reply
    • 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.

      Reply
  3. 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!!!

    Reply
    • 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!

      Reply
  4. 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!

    Reply
    • 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

      Reply

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