Paula Deen’s Crockpot Potato Soup

March 27, 2024Teresa Ambra

This delicious Potato Soup recipe has been making the rounds for decades, I think. It’s so very easy, since everything is just tossed into the crockpot. I added bacon, Cheddar cheese and green onions for toppings and dried parsley in the actual soup to provide additional flavor. I made this soup three times in February alone. Twice on low for 6 hours, and once on high for 4 hours. I personally liked it cooked on high for 4 hours the best since the potatoes held their shape better. But it’s such a soothing, comfort food recipe that either way is wonderful.

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When we lived south of the Dallas Metroplex, a neighbor gave me this recipe. Her version called for 29-ounces of chicken broth. I thought that would be too much, so I lowered the broth to three cups. We prefer our soups to be thicker, not thin and runny, so this ended up being a great change for us. The recipe used “salt and pepper, to taste,” so I changed that a little bit too. After tasting the recipe, I thought it was really lacking seasoning. That’s when I decided to add dried parsley. I started out with about 1/4 teaspoon, but probably ended up with a little more. Finally, I increased the amount of potatoes from 28-ounces to 36-ounces. In this case, more really was more!

Between those additions and the toppings, those were game-changers for this recipe. Plus, it’s just so very, very easy. I ended up taking this recipe along with Homemade Rolls and other goodies to three different families who needed meals during the month of February. While the soup was cooking in the crockpot, I made salad or dessert. That way everything was ready about at the same time.

Paula Deen’s Crockpot Potato Soup is a great entree to have for tailgating parties. All the guys will love it, especially if you have plenty of bacon, cheese and green onions to toss on top of each bowl. It’s great reheated for leftovers too! If you’re looking for comfort food extraordinaire, this recipe will do it!

Paula Deen’s Crockpot Potato Soup is marvelous!

Load up the bacon, green onions (or chives) and Cheddar cheese!

This is such an easy recipe to toss together. It’s perfect with homemade rolls, salad and dessert to take for a meal for someone in need.

Everyone I take this soup to loves it! It’s wonderful with my Easy No Knead Dinner Rolls.

Here’s what I did.

I used these ingredients plus dried parsley.

Place frozen hash browns in a slow cooker. Add salt, pepper and dried parsley.

Add cream of chicken soup and diced onion.

Add chicken broth.

Stir ingredients to combine. Cover with lid and cook 4 hours on high, or 6 hours on low.

Remove lid.

Meanwhile, cut cream cheese into cubes.

Add cream cheese cubes to crockpot and stir to combine and melt the cream cheese.

Cover with lid and cook an additional 15-30 minutes.

Garnish soup with bacon, green onions and Cheddar cheese, if desired.

Every bite was outrageously good!

We loved eating this soup with Homemade Rolls.

We likes soups thicker, so this one shows that. Adding extra potatoes and parsley bumped up the flavors too.

I recommend making a batch of Paula Deen’s Crockpot Potato Soup the next time you host a tailgating party! Everyone will love it.

Here’s the recipe.

PAULA DEEN’S CROCKPOT POTATO SOUP

(Recipe adapted from Linda Stiles, Ovilla, TX; source: Paula Deen)

Paula Deen’s Crockpot Potato Soup

Teresa Ambra

Prepare to be wowed by this fantastic version of Paula Deen's Crockpot Potato Soup! This amped up Slow Cooker version of Potato Soup includes bacon, Cheddar cheese and green onions which add savory and sumptuous flavors that everyone enjoys. Terrific recipe for tailgating parties or when you need a "fix it and forget it" recipe for dinner. This kid-friendly dinner entree is so easy to make, even your children will enjoy making it.

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Prep Time 10

Cook Time 6 30

Total Time 6 40

Course Main Dish, Soup, Stews and Chowders

Cuisine American

Servings

Calories 335 kcal

Equipment

1 large slow cooker
1 skillet to fry bacon
1 bread board or cutting board
1 sharp knife to dice green onions
measuring cups
measuring spoons

Ingredients

36 oz. bag frozen southern-style hash brown potatoes
1/3 cup onion chopped
1/4 tsp. ground black pepper or as desired
one dash sea salt
1/4 tsp. dried parsley or more, if desired
3 cups chicken broth (see note below)
10.25 oz. can cream of chicken soup
8 oz. pkg. cream cheese softened and cut in small cubes
1/2 cup sharp cheddar cheese shredded (for toppings)
2 green onions sliced (optional, for toppings)
4 to 6 slices bacon crisp cooked and crumbled

Instructions

Combine hash browns, onion, chicken broth, cream of chicken soup, parsley and salt and pepper.
Mix well and cook on low approximately 6 hours or on high about 4 hours.
Add the cream cheese and continue to cook for 15-30 minutes.
Stir well until soup is smooth.
Spoon into bowls and add bacon, green onion and shredded cheese on the top, if desired.

Notes

NOTE: Paula Deen’s recipe did not include dried parsley or any of the toppings: Cheddar Cheese, green onions, bacon.

NOTE: The recipe given to me called for 29 ounces of chicken broth. Others have used only three cups of chicken broth. I chose to use 3 cups broth because more will cause the soup to be too thin.

NOTE: I thought the potatoes held their shape better cooking this on high for 4 hours, rather than cooking for 6 hours on low.

Recipe source: adapted from Paula Deen.

Nutrition

Calories: 335kcalCarbohydrates: 39gProtein: 16gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 30mgSodium: 1239mgPotassium: 703mgFiber: 3gSugar: 3gVitamin A: 255IUVitamin C: 16mgCalcium: 237mgIron: 3mg

Keyword bacon, cheddar cheese, cream cheese, green onions, hash browns, main dish, paula deen, potato soup, soup

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