Description
A hearty and comforting potato soup made in a crockpot inspired by Paula Deen.
Ingredients
Scale
- 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