Paula Deen’s Crockpot Potato Soup is a warm and comforting dish that brings together delightful flavors in a simple, hassle-free way. Perfect for busy weeknights, this recipe allows you to enjoy a hearty bowl of soup without spending hours in the kitchen. Its creamy texture and rich taste are sure to be a hit with family and friends.
Why Make This Recipe
This potato soup recipe is not only easy to prepare but also incredibly satisfying. It uses accessible ingredients that you may already have in your pantry or freezer. The slow cooker makes it convenient, allowing you to set it and forget it while the flavors meld together perfectly. Plus, the optional garnishes give you the freedom to customize each bowl.
How to Make Paula Deen’s Crockpot Potato Soup
Ingredients:
- 1 (30 oz) bag of frozen hash brown potatoes
- 3 cups chicken broth
- 1 (10.75 oz) can of condensed cream of chicken soup
- 2 bay leaves
- ¼ cup chopped green bell pepper
- 4 oz cream cheese, softened
- ½ cup finely chopped onion
- ¼ cup chopped red bell pepper
- Salt and freshly ground pepper to taste
- Green onions, shredded cheddar cheese, and crumbled cooked bacon for garnish (optional)
Directions:
- Add the frozen hash brown potatoes, chopped onion, and chopped green and red bell peppers into the pot of your slow cooker.
- Pour in the chicken broth.
- Mix in the condensed cream of chicken soup and bay leaves. Season with salt and pepper to taste.
- Cook on low for 6 hours.
- About 30 minutes before the cook time is over, stir in the softened cream cheese.
- Continue cooking for the remaining time.
How to Serve Paula Deen’s Crockpot Potato Soup
To serve this delicious potato soup, ladle it into bowls while it is hot. You can garnish it with optional toppings like green onions, shredded cheddar cheese, and crumbled cooked bacon. Pair it with some crusty bread or a light salad for a complete meal.
How to Store Paula Deen’s Crockpot Potato Soup
If you have leftovers, allow the soup to cool down before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, simply warm it up on the stove or in the microwave until heated through.
Tips to Make Paula Deen’s Crockpot Potato Soup
- If you prefer a thicker soup, you can mash some of the potatoes with a fork or potato masher before serving.
- Adjust the seasoning according to your taste preference. Add more salt, pepper, or even some garlic powder for extra flavor.
- For a bit of spice, consider adding some diced jalapeños or a dash of hot sauce.
Variation
You can easily make this soup vegetarian by replacing the chicken broth with vegetable broth. Additionally, you may substitute the cream of chicken soup with a cream of mushroom soup for a different flavor profile.
FAQs
1. Can I use fresh potatoes instead of frozen hash browns?
Yes, you can use fresh potatoes. Just peel and dice them into small pieces, and they will need to cook a little longer than frozen hash browns.
2. Is there a dairy-free option for this recipe?
Yes! You can substitute the cream cheese with a dairy-free cream cheese and use a non-dairy milk instead of the chicken broth for a completely dairy-free version.
3. Can I freeze Paula Deen’s Crockpot Potato Soup?
Yes, you can freeze the leftover soup. Just ensure you let it cool fully and store it in a freezer-safe container. It can be frozen for up to 3 months.
Enjoy making and sharing this delightful Crockpot Potato Soup!
Crockpot Potato Soup
Ingredients
Main Ingredients
- 1 30 oz bag frozen hash brown potatoes
- 3 cups chicken broth Can be substituted with vegetable broth for a vegetarian option.
- 1 10.75 oz can condensed cream of chicken soup Can be substituted with cream of mushroom soup.
- 2 whole bay leaves
- ¼ cup chopped green bell pepper
- ½ cup finely chopped onion
- ¼ cup chopped red bell pepper
- 4 oz cream cheese, softened For a dairy-free option, use dairy-free cream cheese.
- Salt and freshly ground pepper to taste
Optional Garnishes
- Green onions Shredded, for garnish.
- Shredded cheddar cheese For garnish.
- Crumbled cooked bacon For garnish.
Instructions
Preparation
- Add the frozen hash brown potatoes, chopped onion, and chopped green and red bell peppers into the pot of your slow cooker.
- Pour in the chicken broth.
- Mix in the condensed cream of chicken soup and bay leaves. Season with salt and pepper to taste.
- Cook on low for 6 hours.
- About 30 minutes before the cook time is over, stir in the softened cream cheese.
- Continue cooking for the remaining time.
