When the air outside turns crisp and frosty, nothing feels more inviting than curling up with a bowl of warm, creamy soup. Paula Deen’s Crockpot Potato Soup is the kind of recipe that makes winter days not just bearable, but downright enjoyable. It’s luxuriously thick, packed with tender chunks of potato, and surprisingly simple to prepare—requiring only about 10 minutes of hands-on work.
The beauty of this dish lies in its ease. All you need to do is toss the ingredients into your Crockpot, set it, and forget it. By the time you return home, your kitchen will be filled with the mouthwatering aroma of potatoes slowly simmering in a rich chicken broth. The result? A velvety soup that warms you from the inside out.
Each spoonful offers a perfect balance of flavors—the soft bite of perfectly cooked potatoes, the creamy base infused with chicken broth, and the comforting richness that only slow cooking can achieve. For an extra touch of indulgence, top your bowl with crispy bacon crumbles, shredded cheddar cheese, or a dollop of sour cream.
This recipe is more than just a meal—it’s comfort in a bowl, a reminder of home, and a simple way to bring joy to your dinner table even on the busiest of days.
Ingredients
- 1 bag (30 oz) frozen hash-brown potatoes
- 2 cans (14 oz) chicken broth
- 1 can (10.75 oz) cream of chicken soup
- 1⁄2 cup onion (chopped)
- 1⁄3 tsp ground black pepper
- 1 package (8 oz) cream cheese (softened)
- Garnish: minced green onion, Cheddar, shredded, and bacon
Instructions
- Place the frozen hash browns, chicken broth, cream of chicken soup, chopped onions, and ground black pepper in a crockpot.
- Cover the pot and turn the heat on low. Cook for 5 hours.
- Add 8 oz (1 package) of softened cream cheese. Cook for an additional 30 minutes and stir now and then until combined.
- Optional but highly suggested: top with shredded Cheddar cheese, bacon strips, and minced green onion.