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creamy bowl of Paula Deen’s Crockpot Potato Soup garnished with cheddar, and chives in a modern kitchen
Taha Ayad

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.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. 1. Add hash browns, onion, cream of chicken soup, and chicken broth to the crockpot. Stir to combine.
  2. 2. Cover and cook on low for 6–8 hours or on high for 3–4 hours until potatoes are tender.
  3. 3. About 30 minutes before serving, stir in softened cream cheese until fully melted and blended.
  4. 4. Taste and adjust seasoning with salt and pepper if needed.
  5. 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.
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