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Paula Deen's Crockpot Potato Soup | Can't Stay Out of the Kitchen | this amazing #PotatoSoup #recipe uses frozen #HashBrowns, #CreamCheese & #CreamOfChickenSoup. It's topped off with #bacon, #CheddarCheese & #GreenOnions for amped-up flavor. Since it's made in the #SlowCooker, it's easy peasy too! Great for #tailgating. #soup #PaulaDeen #PaulaDeensCrockpotPotatoSoup

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 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 40 minutes
Course Main Dish, Soup, Stews and Chowders
Cuisine American
Servings 6
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.
 
© Can’t Stay Out of the Kitchen
 
 

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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