Paula Deen’s Crockpot Potato Soup Recipe
This Paula Deen Potato Soup is an irresistibly creamy and comforting dish, perfect for cozying up on a chilly day. Enhanced with cheese and bacon, it is the ultimate comfort food to savor.
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Servings: 6
Ingredients
- 4 pounds Russet potatoes peeled and diced
- 4 cups chicken broth
- 1 can 10.5 oz cream of chicken soup
- 1/2 white onion finely diced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 package 8 oz cream cheese
- 1/2 cup shredded cheddar cheese
- Optional Toppings: Additional cheese bacon, chives
Instructions
- Combine the diced potatoes, finely diced onion, chicken broth, cream of chicken soup, salt, and pepper in a crock pot. Cover and cook on low heat for 5 hours.
- Dice the cream cheese into small pieces. Stir in the cream cheese and shredded cheddar cheese, then cover and continue cooking on low for another 20-30 minutes, until the cheese has completely melted.
- Serve the soup warm with your choice of toppings such as more cheese, crispy bacon, or chopped chives. Enjoy!
Notes
- If you prefer, substitute the fresh potatoes with a 30 oz bag of frozen diced hash browns.
- Store any leftover soup in an airtight container in the refrigerator for up to 5 days. The soup may thicken upon cooling; add extra broth when reheating to achieve the desired consistency.