Paula Deen Crockpot Potato Soup Recipe

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As winter is here, I am constantly searching for soup recipes to relish while enjoying the cold evenings. One of my favorite recipes is Paula Deen Crockpot Potato Soup. The best thing about a crockpot soup is that it takes hours and hours to cook, but making it is just as easy as dumping all the ingredients in the pot.

It is a rich and creamy soup that satisfies your taste buds with every spoonful. It is my ultimate comfort food and is best enjoyed on cold days.

To make this crockpot potato soup, all you have to do is add potatoes, chicken broth, cream of chicken soup, onions, and pepper and let it cook on low heat for a few hours. Just imagine how rich and deep the flavors of this soup become when you give them enough time to blend together.

Then, it’s blended with cream cheese and cooked longer to infuse the soup with a rich, creamy flavor. You can garnish it with green onions, cheddar cheese, and bacon, which is optional but will definitely enhance the flavor of your soup.

Let’s now discuss the details of this recipe so that you can better understand the concept of crockpot soup.

What's In The Post

Equipment Required

Small Bowls: I keep the ingredients ready in the small bowls before starting with the recipe.
Ladle: You will need a ladle to mix the ingredients.
Crockpot: As mentioned in the recipe, I use a crockpot to prepare this soup. However, you can also use a slow cooker.
Soup Bowls: You will need soup bowls to serve this delicious potato soup.

How-To-Make-The-Best-Potato-Soup-At-Home

Paula Deen Crockpot Potato Soup Ingredients & Substitutions

Note: The ingredients used in this recipe will help you make 6 servings. If you wish to serve more, you can easily increase the quantity of ingredients given below.

1 bag (30 oz) Frozen Hash-Brown Potatoes: You can substitute them for riced cauliflower, which has a similar texture to that of hash browns. Also, you can use fresh potatoes, like I use Yukon gold, as they work best for this recipe.
2 Cans (14 oz) Chicken Broth: Vegetable stock can also be an alternative.
1 Can (10.75 oz) Cream Of Chicken Soup: I generally use cream of any soup, if not chicken, as an alternative in this recipe. The soup still gets the same creamy flavor and taste.
½ Cup Onion (chopped): While shallots are hands down the best alternative to onions, I prefer using chives in this recipe.
⅓ Teaspoon Ground Black Pepper: I prefer using white pepper as a substitute for black pepper in my soups.
1 package (8 oz) Cream Cheese (softened): Silken tofu, sour cream, or vegan cream cheese are some of the best alternatives to cream cheese in this recipe.
Garnish: Minced Green Onion, Cheddar, Shredded, and Bacon: While these are all an optional add on, adding them will definitely enhance the flavor of your potato soup.

Preparation And Cooking Time

Preparation Time	Cooking Time	Total Time
10 Minutes	6 Hours	6 Hours 10 Minutes

How To Make Paula Deen Crockpot Potato Soup At Home

In a crockpot, add the frozen hash brown potatoes, chicken broth, cream of chicken soup, chopped onions, and ground black pepper, mixing everything until well combined.
Place the crockpot on low heat, cover it, and cook the soup mixture for 5 hours.
After 5 hours, open the crockpot, stir in the softened cream cheese, and cook for an additional 30 minutes. Keep stirring occasionally until it is well combined with the soup.
Once the soup is ready, garnish it with minced green onion, shredded cheddar cheese, and bacon strips. Serve hot and enjoy.

Expert Tips That I Recommend

I prefer using fresh potatoes, like Yukon Gold, by peeling them and dicing them evenly, as they work the best for this recipe. You can also use russet for making this potato soup.
If you’re using fresh potatoes, then make sure to keep them in a bowl of cold water after peeling them. This will prevent them from browning.
If you want your soup to be smooth, you can blend it in a mixer to make a smooth paste.
I also add other veggies like carrots, leeks, and celery to deepen the flavors and make it more nutritional.
Usually, I also add fresh herbs like parsley, cilantro, basil, and thyme to my soup to give it a fresh herb taste.
Also, I love my soup to have a bit of spicy kick, so I add a little chili vinegar at the end to give it a nice umami flavor.

FAQs About Paula Deen Crockpot Potato Soup

Why are your potatoes still hard after cooking in the crockpot?

Sometimes, when you don’t immerse your fresh potatoes completely in the liquid that is chicken broth, they might cook unevenly, resulting in some of them being harder. You can also parboil or saute them before adding them to the pot to prevent them from being hard.

Why did your Paula Deen Potato Soup turn gluey?

If you use fresh potatoes instead of hash browns, sear or roast them before adding them to the pot. Roasting reduces the starch in potatoes, eliminating the chances of a gluey potato soup.

Why is your potato soup not thickening?

Adding less cream to the potato soup will not thicken it, as other liquid ingredients like chicken broth and soup are being added. You can add a mixture of cornstarch with water or additional cream to thicken the consistency of your soup.

Why is your potato soup watery?

Adding too much chicken broth in ratio with the cream of chicken soup and cream cheese can result in a runny potato soup. You can thicken the soup by adding cornstarch, water mixture, or cream cheese.

Why did your potato soup separate?

Adding dairy-based ingredients like cream cheese when exposed to high heat can curdle your soup. You need to add the cream cheese at low heat and stir occasionally to prevent your potato soup from separating.

How do I keep the potatoes firm in crockpot potato soup?

You can keep the potatoes firm by cooking them with the skin on or adding large pieces of potatoes to prevent them from getting mushy in the crockpot.

Nutritional Information Per Serving

Potato Soup provides numerous health benefits as it is a good source of fiber, potassium, and Vitamin C. However, adding cream cheese to this soup makes it a little high in calories, fat, and carbs.

Hence, I would recommend that you have it in moderation. I have also added the nutritional values of the ingredients used in this recipe for your reference in the table below:

Calories	455 kcal
Saturated Fat	1 g
Sugar	4 g
Iron	2 mg
Carbohydrates	85 g
Polyunsaturated Fat	2 g
Sodium	566 mg
Vitamin A	8 IU
Protein	16 g
Monounsaturated Fat	2 g
Potassium	311 mg
Vitamin C	6 mg
Fat	5 g
Fiber	5g
Calcium	49 mg

This recipe is suitable for people following a gluten-free and sugar-free diet.

Recipe Variations For Different Diets

Dairy-Free Diet: My child is lactose intolerant, so I make this soup using silken tofu as an alternative to cream cheese in this recipe.
Keto-Friendly Diet: Potatoes are not keto-friendly, but this soup can still be enjoyed by a person on a keto diet. They just have to substitute potatoes with cauliflower, parsnips, or rutabaga to make this soup suitable for their diet.

Storing And Reheating This Recipe

Storing

Refrigerator: Storing this soup is pretty easy. I usually store leftovers in an airtight container in the fridge. This way, they stay fresh and flavorful for 4-5 days.
Freezer: Freezing is also a great way to enjoy this soup for a longer time. You can store it in an airtight container in the freezer, where it can last for up to 3 months. I always make sure to label the containers with the date to be on the safer side.

Reheating

Note: The frozen soup must be thawed by keeping it in the refrigerator overnight. If you’re running short of time, you can also thaw the soup by placing its container in a bowl of cold water.

Crockpot: I prefer reheating potato soup using the same method as its cooked for get-togethers or parties, as this way the, soup tastes fresh and flavorful. All I do is transfer the soup to the slow cooker and let it heat on a slow low for 1-2 hours.
On The Stove: Potato soup also heats well on the stove. I transfer the soup to a Dutch oven and heat it, stirring occasionally, until it is heated.
Microwave: When I have to reheat a small serving of soup, I transfer it to a microwave-safe dish covered with a lid and microwave for 2 minutes at 30-second intervals.

What To Serve With This Recipe

I prefer this hot potato Soup with a Grilled Chicken Sandwich, while my husband loves it with nicely toasted garlic bread or a Breakfast Burrito.

You can also serve this soup with green salad, Chicken Rolls, Caesar salad, sauteed vegetables, a Burrito Bowl, or just a simple homemade artisan bread. However, you can also enjoy this soup by itself during cold evenings.

Printable Version

More Paula Deen Recipes That You Can Try

Homemade Breakfast Casserole — Paula Deen Breakfast Casserole

Beef Stew With Spoon — Paula Deen Breakfast Casserole

Conclusion

I have found my comfort food in Paula Deen’s Crockpot Soup, which is soothing and perfect for winter evenings. It lifts my spirits and banishes the chill of cold days, leaving me feeling refreshed and rejuvenated.

So, if you’re looking for a soup that not only satisfies your hunger but also comforts your taste buds with its creamy richness, this is the perfect choice for you. This winter, try this soup recipe and share your thoughts and experiences with us in the comments below.