Paula Deen’s Crockpot Potato Soup

For a cold winter day, nothing beats the comforting match of Paula Deen’s Crockpot Potato Soup. With its thick and creamy texture, it only requires 10 minutes of prep time. All you need to do is throw all the ingredients into a Crockpot and when you come back home, you’ll be welcomed by a satisfying and mouthwatering bowl of warmth.

Ingredients for Paula Deen’s Crockpot Potato Soup

Frozen hash brown potatoes: There’s no need to go through the hassle of preparing potatoes; just buy some hash browns that are already peeled and perfectly diced.

Chicken broth: Using chicken broth instead of water not only adds a wealth of flavors but also boosts the nutritional value of your dish.

Condensed cream of chicken soup: The key to the soup’s flavor lies in this component, which is truly a savior.

Onion: Dice it finely to avoid getting a large piece of onion.

Red and green bell pepper: Although potato soup is not known for its vibrant colors, adding these ingredients will provide a beautiful burst of color and enhance its flavor.

Cream cheese: This soup owes its creamy texture to a single ingredient. To be precise, 4 oz of cream cheese, which happens to be half of a regular-sized block, does the trick.

Bay leaves: When it comes to enhancing the taste of soups and stews, there’s hardly a herb that can beat bay leaves. This flavorful herb can be easily removed once the soup is cooked, making it a convenient choice for seasoning.

How to make Paula Deen’s Crockpot Potato Soup?

Add the frozen hash brown potatoes, finely chopped onion, and chopped red and green bell peppers to your slow cooker’s pot with utmost care, making sure to exclude any bell pepper seeds.

Add the chicken broth to the soup, and if you desire to incorporate additional protein, opt for chicken bone broth. It is equally delightful, and each cup contains 9 grams of protein, making the soup a well-rounded and nutritious meal.

Incorporate the concentrated cream of chicken soup without dilution into the mixture, adding salt, freshly ground pepper, and bay leaves. Simmer it gently over low heat for a duration of six hours.

To ensure that the cream cheese is soft enough to mix into the soup, remove it from the refrigerator one hour before the cooking time ends. After that, mix it into the soup and let it blend for 30 minutes.

My Best Tips

• It’s crucial to ensure the seasoning is correct and add salt as necessary, even though the condensed cream of chicken offers a wide range of flavors.
• Endeavor to chop the bell peppers into uniform sizes. In addition to enhancing their visual appeal, this also assures even cooking.
• If you don’t mind consuming additional calories and would like your Paula Deen’s Crockpot Potato Soup to be extra creamy, you have the option to include the entire 8oz block of cream cheese.

The step-by-step instructions Paula Deen’s Crockpot Potato Soup pictures can be found in the recipe card below.

Questions and answers about the Paula Deen’s Crockpot Potato Soup

Recipe Variations

Would you like to avoid peeling and dicing the potatoes? One could utilize a bag of frozen hash browns in Paula Deen’s effortless Crock Pot Potato Soup recipe instead!

Potato soup with ham. As you incorporate the cream cheese into Paula Deen’s Crockpot Potato Soup, be sure to mix in 8-12 ounces of diced, cooked ham thoroughly.

Replace the condensed cream of chicken soup with an alternative flavor. You could choose either cream of celery soup or cream of mushroom soup, as both are viable options.

Instead of using russet potatoes, One option to explore is utilizing Yukon Gold potatoes.

Have a look at our other soup recipes, how about homemade crockpot chicken noodle soup

What Do You Serve with potato soup?

Grilled Cheese. The soup pairs perfectly with the gooey cheese sandwich, especially for dipping.

Homemade Rolls. The combination of potato soup and warm rolls makes for the ultimate meal.

Salad. To add some balance to this comforting dish, consider serving a light and simple side salad.

Can You Freeze potato soup?

In order to freeze the soup, you should move it to a storage container that is safe for use in the freezer, has an airtight seal, and keep it frozen for a maximum of two months. Avoid using glass containers, as the soup may thicken and break the glass during freezing. To reheat the soup, it should be thawed in the refrigerator overnight before proceeding, then add a small amount of warm broth or water as needed.

How do you store potato soup?

Be sure to transfer any leftover soup to an airtight container and store it in the refrigerator for a maximum of five days. Keep in mind that the soup may thicken as it cools down. Therefore, when reheating it, you might have to add some broth to dilute it.

What is the best way to reheat potato soup?

Microwaving it is undoubtedly the easiest option. Microwave the item on high for one minute, then remove it from the microwave, stir it, and microwave it again on high for an additional minute.

An alternative option is to reheat it on the stovetop if that’s your preferred method. Just put it in a pot and warm it up over medium heat until it reaches the temperature you want. For me, I like mine to be boiling.

Using the oven: Although using the oven is not the most populaire or effective method, if it is the only available option, you can preheat it to 350F and bake the soup in a dutch oven or oven-safe dish for 20 minutes.

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