There’s just something about potato soup that wraps you up in a cozy blanket of comfort, right? I mean, on a chilly day, nothing hits the spot quite like a warm, creamy bowl of goodness. That’s why I adore this Paula Deen crockpot potato soup recipe! It’s all about letting the flavors meld together slowly, creating that rich, hearty taste we crave. I love tossing all the ingredients into my trusty crockpot in the morning and coming home to a house that smells like pure happiness. Trust me, every spoonful feels like a warm hug, making it perfect for those cold evenings spent with family or friends. You’re going to want to give this a try!
Ingredients List
Here’s everything you’ll need to whip up that delicious Paula Deen crockpot potato soup. Each ingredient plays a vital role in building that comforting flavor, so let’s get to it!
- 6 medium potatoes – Peeled and diced into bite-sized pieces. I usually go for russets, but any starchy potato will do!
- 1 onion – Chopped. I love using a sweet onion for a little extra flavor, but yellow works great too.
- 2 cups chicken broth – This adds a rich base to the soup. Use low-sodium if you’re watching your salt intake!
- 1 cup milk – Whole milk is best for creaminess, but feel free to use whatever you have on hand.
- 1 cup heavy cream – This is what makes the soup extra luscious. Trust me, it’s worth it!
- 1 teaspoon garlic powder – A little sprinkle for that aromatic kick.
- 1 teaspoon salt – Adjust to your taste, but this is a good starting point.
- 1/2 teaspoon black pepper – Just enough to add some warmth without overpowering the dish.
- 1 cup shredded cheddar cheese – I like sharp cheddar for its bold flavor, but feel free to use your favorite cheese.
- 1/2 cup cooked bacon – Crumbled. This adds a delightful crunch and smokiness, but you can skip it for a vegetarian version.
- 2 green onions – Sliced for a fresh, crisp topping. They’re the perfect finishing touch!
How to Prepare Instructions
Making this Paula Deen crockpot potato soup is as simple as it gets! Just follow these straightforward steps, and you’ll have a cozy meal waiting for you at the end of the day.
- Start by placing the diced potatoes and chopped onion into your crockpot. This is the foundation of your soup, so make sure to spread them out evenly.
- Next, pour in the chicken broth and milk. This helps to create that creamy base we all love. Sprinkle in the garlic powder, salt, and black pepper, and give it a gentle stir to combine everything.
- Now, cover your crockpot and set it to cook on low for about 6 to 8 hours. This slow cooking is where all the magic happens, allowing the flavors to meld beautifully. Just imagine the aroma filling your home!
- When the potatoes are nice and tender, grab a fork and mash some of them right in the pot. This will help thicken up the soup, giving it that luscious texture.
- Stir in the heavy cream and shredded cheddar cheese until it’s all melted and creamy. You might want to sneak a taste at this point—just to make sure it’s as good as it smells!
- Serve your soup hot, and don’t be shy about topping it with crumbled bacon and sliced green onions. Trust me, those toppings make all the difference!
And there you go! Easy peasy, right? You’ll be enjoying a warm bowl of this delicious soup in no time!
Why You’ll Love This Recipe
- Effortless preparation: Just toss everything in the crockpot and let it do the work for you!
- Rich and creamy flavor: The combination of heavy cream and cheddar cheese creates a deliciously indulgent texture.
- Comforting warmth: Perfect for chilly evenings, this soup wraps you in a cozy embrace with every spoonful.
- Family-friendly: It’s a crowd-pleaser that kids and adults alike will love—who can resist a good potato soup?
- Flexible and forgiving: You can easily adjust ingredients to suit your taste or dietary needs.
- Great for meal prep: Make a big batch and enjoy leftovers for days—if they last that long!
Tips for Success
To ensure your Paula Deen crockpot potato soup turns out perfectly every time, here are some of my favorite tips and tricks!
- Choose the right potatoes: I recommend using starchy potatoes like russets for a creamy texture. Waxy potatoes can make the soup too watery—definitely not what we want!
- Don’t skip the mashing: Mashing some of the potatoes in the crockpot not only thickens the soup but also helps release that delicious starchy goodness. Just use a fork to do this, and it’ll transform the texture!
- Adjust the creaminess: If you want your soup extra rich, feel free to add a bit more heavy cream or even a splash of sour cream at the end. It adds a delightful tang!
- Season to taste: Every palate is different, so taste your soup before serving. You might find it needs a pinch more salt or pepper to truly shine.
- Keep an eye on the cooking time: If you’re in a hurry, you can cook it on high for about 4 hours instead of low. Just make sure the potatoes are tender before you mash!
- Don’t rush the toppings: The toppings are what elevate this soup! Make sure to add those crumbled bacon and sliced green onions just before serving for that fresh crunch.
With these tips in your back pocket, you’re all set to make the most comforting bowl of potato soup! Enjoy the process and don’t be afraid to put your own twist on it!
Variations
One of the best things about this Paula Deen crockpot potato soup is how easy it is to mix things up! Here are some delicious variations to keep your soup game exciting:
- Herb-infused: Add a teaspoon of dried thyme or rosemary for a fragrant twist. Fresh herbs like parsley or chives can also be sprinkled in just before serving for a burst of freshness!
- Veggie-packed: Toss in some diced carrots, celery, or even spinach for extra nutrition. Just make sure to chop them small so they cook evenly with the potatoes!
- Spicy kick: If you like a bit of heat, add a pinch of red pepper flakes or a diced jalapeño. It’ll give your soup a delightful zing!
- Loaded potato style: Go all out by topping your soup with sour cream, extra cheese, and even some jalapeños or chives for a loaded baked potato experience!
- Meat lovers: For a heartier version, mix in some shredded rotisserie chicken or cooked sausage. It’ll add a savory depth that’s so satisfying.
- Dairy-free option: Swap the heavy cream and milk for coconut milk or a dairy-free alternative. Just keep in mind that it might give the soup a slightly different flavor, but still delicious!
Feel free to get creative and adjust these variations to suit your taste. The beauty of this recipe is that it’s so adaptable, making it easy to enjoy a new flavor profile every time you make it!
Storage & Reheating Instructions
Got leftovers? No problem! Storing your Paula Deen crockpot potato soup is super simple, and it tastes just as good the next day! Here’s how to do it right:
- Storage: Allow the soup to cool completely before transferring it to an airtight container. It’ll keep well in the refrigerator for up to 3 days. Just make sure to label it with the date so you don’t lose track!
- Freezing: If you want to save it for later, you can freeze the soup! Just portion it into freezer-safe containers or bags, and it’ll last for up to 2 months. When you’re ready to enjoy it, simply thaw it overnight in the fridge.
Now, when it comes to reheating, here’s the scoop:
- On the stove: Pour the desired amount into a pot and heat over medium heat. Stir occasionally until it’s warmed through. If it’s too thick, you can add a splash of milk or broth to loosen it up.
- In the microwave: Transfer the soup to a microwave-safe bowl, cover it loosely, and heat in 1-minute intervals, stirring in between until heated to your liking. Be careful, as it can get pretty hot and may splatter!
And there you have it! Easy peasy storage and reheating tips to keep your soup delicious and satisfying any day of the week!
Nutritional Information
Here’s the scoop on the nutritional values for a serving of my Paula Deen crockpot potato soup! Keep in mind these are estimates based on standard ingredients, so actual values may vary slightly depending on what you use. But this should give you a good idea of what you’re enjoying:
- Serving Size: 1 cup
- Calories: 320
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 600mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 2g
- Protein: 8g
This hearty soup is not only comforting but also packs a decent punch in the flavor department! Enjoy knowing you’re savoring something delicious with a good balance of nutrients.
FAQ Section
Can I make this soup vegetarian?
Absolutely! Just substitute the chicken broth with vegetable broth and skip the bacon. You can still enjoy all that creamy goodness with the other ingredients!
How do I thicken the soup if it’s too thin?
If you find your soup isn’t as thick as you’d like, you can mash more of the potatoes with a fork, or add a little cornstarch mixed with water. Just stir it in and let it cook for a bit longer to thicken up.
Can I add other vegetables to this potato soup?
Yes! Feel free to throw in diced carrots, celery, or even some corn. Just make sure to chop them small so they cook through with the potatoes.
How can I store leftovers of the Paula Deen crockpot potato soup?
Let the soup cool completely before transferring it to an airtight container. It’ll be good in the fridge for up to 3 days, and you can freeze it for up to 2 months if you want to save some for later!
What’s the best way to reheat this soup?
You can reheat it on the stove over medium heat, stirring occasionally, or pop it in the microwave in short intervals. Just be cautious, as it can get hot and may splatter!
Paula Deen Crockpot Potato Soup: 5 Cozy Reasons to Love It
- Total Time: 6-8 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and comforting potato soup made in a crockpot inspired by Paula Deen.
Ingredients
- 6 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 2 green onions, sliced
Instructions
- Place the diced potatoes and chopped onion in the crockpot.
- Add the chicken broth, milk, garlic powder, salt, and pepper.
- Cover and cook on low for 6-8 hours or until the potatoes are tender.
- Mash some of the potatoes with a fork for a thicker consistency.
- Stir in the heavy cream and cheddar cheese until melted.
- Serve hot, topped with bacon and green onions.
Notes
- Adjust the thickness by adding more or less milk.
- For a vegetarian version, use vegetable broth and omit bacon.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
Keywords: paula deen crockpot potato soup
