Paula Deen’s Crockpot Potato Soup – Cozy, Creamy & Effortless
When chilly days call for warmth, nothing hits the spot like a steaming bowl of hearty potato soup—and the version from Paula Deen turns this comfort staple into a slow-cooker superstar. With minimal prep and maximal flavor, this is one of those trust-you’ll-make-it-again recipes. Tender potatoes, melty cream cheese, chicken broth, and a few simple staples all come together to give you a rich, creamy base that begs for bacon, cheddar and green onions on top.
This isn’t a picky, fancy recipe—it’s comfort food in its approachable finest. Whether you’re feeding a crowd, prepping for a weeknight dinner or hosting a Sunday afternoon gathering, this slow cooker potato soup brings ease and warmth. Let’s dive into the full breakdown: why it works, how to make it, tips, variations, serving ideas—and of course, the full recipe.
Why This Recipe Works
- Hands-off slow cooking – Most of the cooking happens in the crockpot while you relax or tend to other tasks.
- Minimal fuss, maximum reward – With few prep steps and common ingredients, you get a deliver-the-goods result.
- Creamy texture magic – The addition of cream cheese near the end creates a luscious texture that transforms simple potatoes into indulgent soup.
- Comfort food versatility – This soup works as a star entrée or as a side to heartier mains; it’s kid-friendly yet grown-up enough for guests.
Ingredients
Here’s everything you’ll need for this recipe:
- 1 bag (about 30 oz) frozen hash-brown potatoes (southern-style or diced)
- 2–3 cups chicken broth (or as recipe notes vary)
- 1 (10.75–oz) can condensed cream of chicken soup
- ½ cup chopped onion (or about ½ white onion)
- ⅓–½ teaspoon ground black pepper (or to taste)
- 1 (8-oz) package cream cheese, softened
- Optional garnishes: shredded cheddar cheese, crumbled cooked bacon, chopped green onions
- Salt to taste (note: adjust since soups and broths may already be salty)
Instructions
- Lightly spray or butter the inside of a large slow cooker (optional but helps prevent sticking).
- Add the frozen hash-brown potatoes, chopped onion, chicken broth, condensed cream of chicken soup, and ground black pepper into the slow cooker. Stir to combine.
- Cover and cook on LOW for approximately 4–6 hours, or on HIGH for about 4 hours, until the potatoes are tender and cooked through.
- About 30 minutes before the end of the cook time, cube or soften the cream cheese and add it to the slow cooker. Stir gently until the cream cheese melts into the soup and blends fully, creating a creamy texture.
- Once the cream cheese is fully incorporated and the soup is smooth (or slightly chunky depending on preference), switch the cooker to “Warm” if available, or simply keep covered until ready to serve.
- Serve hot, garnished with shredded cheddar cheese, crumbled bacon, and chopped green onions for extra flavor and texture contrast.
Paula Deen’s Crockpot Potato Soup
Ingredients
Equipment
Method
- Spray or butter the inside of the slow cooker (optional).
- Add frozen hash-brown potatoes, chopped onion, chicken broth, condensed cream of chicken soup and ground black pepper into the slow cooker; stir to combine.
- Cover and cook on LOW for about 4–6 hours (or on HIGH for about 4 hours) until the potatoes are tender.
- About 30 minutes before the end of cooking, soften the cream cheese, add it to the slow cooker and stir until fully melted and incorporated.
- Once the cream cheese is melted and the soup is well combined, serve hot, optionally topped with shredded cheddar cheese, crumbled bacon and chopped green onions.
Notes
Tips for Success
- Potato choice and preparation: Using frozen hash-browns makes the process fast and simple—no peeling, no dicing. If you prefer fresh potatoes (russet or Yukon gold), peel, cube evenly and add about 4 lbs fresh, adjust cook time as needed.
- Broth amount matters: Too much broth can result in a thinner soup. If you like a thicker result, use less broth or reduce it slightly during cooking.
- Cream cheese timing: Adding the cream cheese towards the end ensures smooth melting and prevents over-cooking or separation.
- Stir occasionally: While not always strictly necessary, giving the soup a gentle stir halfway helps distribute heat and prevent sticking at the edges.
- Seasoning: Always taste before adding salt—condensed soups and broths usually have a fair amount of sodium already.
- Texture choice: If you like a smoother soup, you can use an immersion blender for a minute or mash part of the potatoes in the cooker. For chunkier texture, toss in extra diced potatoes or leave most intact.
- Make ahead: You can assemble the ingredients in the slow cooker insert the night before, refrigerate covered, and begin cooking in the morning—just ensure you adjust the overall cook time accordingly.
Variations & Add-On Ideas
- Loaded potato version: Stir in cooked diced ham or turkey, or top with extra bacon and cheddar for a loaded-potato feel.
- Spicy twist: Add ¼ teaspoon cayenne pepper or chopped jalapeños for heat.
- Vegetable boost: Fold in cooked broccoli florets or chopped spinach near the end for added color and nutrition.
- Cheese mix-in: Substitute or add in smoked cheddar, Gruyère or Monterey Jack for varied flavor.
- Herb infusion: Add a bay leaf or two at the start or stir in fresh chopped rosemary or thyme near the end to elevate the flavor profile.
- Gluten-free adaptation: Ensure your condensed soup is gluten-free and use gluten-free broth if needed.
- Vegan-style swap (less traditional): Use vegetable broth, a plant-based “cream cheese” substitute and dairy-free cheddar for a vegan version—though the texture will differ slightly.
Serving Suggestions
- Main course: Serve in generous bowls alongside crusty bread, dinner rolls or a side salad for a complete meal.
- Side dish: Pair with grilled chicken, pork chops, roasted vegetables or even a BBQ plate. The creamy potato soup provides a comforting contrast to grilled and savory mains.
- Family-friendly: For kids, serve with the bacon and cheese toppings separate so each person customizes their own bowl.
- Party/tailgate friendly: This soup is great held warm in the slow cooker for gatherings. Set out toppings like cheddar, bacon, green onions, croutons or diced ham.
- Leftover strategy: The soup thickens as it cools—when reheating, add a splash of broth or milk to restore a smoother texture. Reheat in a pot over low heat, stirring gently.
Fun Facts & Context
Potato soup is a classic comfort food in American cuisine—rooted in the idea of warming, hearty meals for cooler weather. The use of frozen hash-browns is a clever modern shortcut that reduces prep time significantly. The slow cooker version shows how efficient home cooking has become without sacrificing comfort or flavor. Paula Deen’s name on the recipe adds a hint of Southern home-style charm and familiarity, which helps make the dish feel approachable yet indulgent.
FAQ
Can I use fresh potatoes instead of frozen hash-browns?
Yes, absolutely. Peel and cube about 4 lbs of russet or Yukon gold potatoes, add them at the start, and cook until tender (it may take slightly longer).
Can I make this in a regular pot on the stove?
Yes—you’d simmer the potatoes in broth and condensed soup until tender, then stir in cream cheese and toppings. But the slow cooker makes it very low‐effort.
How many servings does it make?
Typically about 6 large bowls (or more depending on portion size).
Will the soup freeze well?
Yes. Allow to cool, freeze in proper containers. When reheating, add a bit of broth or milk to recover creaminess.
Is it very heavy?
It is rich and creamy, which is part of its appeal. You can lighten it by using lower-fat cream cheese, reducing the amount of cheese topping, or increasing the broth.
Why You’ll Want to Make It Now
There are few dishes that offer so much comfort for so little effort. Dump-and-go to the slow cooker, walk away, come back later and you’ve got a rich, comforting soup that invites cozy dinners, friendly gatherings or even solo indulgence. The familiar flavors—potatoes, cream cheese, bacon, cheddar—are universally loved. Plus, because it uses frozen hash-browns, it’s practically a weeknight recipe disguised as something gourmet.
Final Thoughts
When the temperature drops or you simply crave something warm and satisfying, make this one: Paula Deen’s Crockpot Potato Soup. It’s creamy, hearty, and effortless—all the perfect things in one pot. With a handful of staple ingredients and the ease of slow-cooking, you’ll create something the whole family loves. Serve with your favorite toppings, a side of crusty bread, and maybe a crisp salad—and call it the kind of comfort dinner that becomes tradition.
