Paula Deen’s Crockpot Potato Soup
Creamy, comforting, and incredibly easy to make, Paula Deen’s Crockpot Potato Soup combines frozen hash browns, cream cheese, and savory broth into the ultimate slow-cooker comfort meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 1 bag (32 oz) frozen hash brown potatoes, diced
- 1 medium onion, finely chopped
- 1 can (10.5 oz) cream of chicken soup
- 4 cups chicken broth
- 1 block (8 oz) cream cheese, softened and cubed
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese (optional, for topping)
- Chopped chives or parsley (optional, for garnish)
Instructions
1. Add hash browns, onion, cream of chicken soup, and chicken broth to the crockpot. Stir to combine.
2. Cover and cook on low for 6–8 hours or on high for 3–4 hours until potatoes are tender.
3. About 30 minutes before serving, stir in softened cream cheese until fully melted and blended.
4. Taste and adjust seasoning with salt and pepper if needed.
5. Ladle into bowls and garnish with cheddar, and chives before serving.
Notes
If you prefer a smoother soup, blend part of it before adding cream cheese.
For a vegetarian version, substitute vegetable broth and cream of mushroom soup.
Soup thickens as it cools—add a splash of broth when reheating.
