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Paula Deen’s Crockpot Potato Soup

A creamy slow-cooker potato soup from Paula Deen that uses frozen hash-browns for ease and tons of comfort.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 bowls
Course: Main Dish, Soup
Cuisine: American, Southern
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 bag frozen hash-brown potatoes (≈30 oz)
  • 2 cups chicken broth
  • 1 can condensed cream of chicken soup (≈10.75 oz)
  • 0.5 cup chopped onion
  • 0.33 teaspoon ground black pepper
  • 1 package cream cheese (8 oz), softened
  • optional toppings: shredded cheddar cheese
  • optional toppings: crumbled bacon
  • optional toppings: chopped green onions

Equipment

  • Slow Cooker (Crockpot)
  • Measuring cups
  • Measuring spoons
  • Mixing spoon

Method
 

  1. Spray or butter the inside of the slow cooker (optional).
  2. 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.
  3. Cover and cook on LOW for about 4–6 hours (or on HIGH for about 4 hours) until the potatoes are tender.
  4. 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.
  5. 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

You can use fresh peeled and cubed potatoes instead of frozen hash-browns; adjust cook time. To thin the soup, add more broth. To thicken, reduce broth or simmer uncovered a bit.