Oh my goodness, let me tell you about the ultimate comfort food: Paula Deen’s crockpot potato soup! There’s just something so cozy about a steaming bowl of creamy potato soup, especially when it simmers away in the crockpot, filling your kitchen with that warm, buttery aroma. This recipe is a total lifesaver for busy days—just toss in your ingredients and let the magic happen! What I love most is how the flavors meld together, creating a heartwarming meal that’s rich and satisfying. Plus, with the addition of crispy bacon and gooey cheese, you’ll find it hard to resist going back for seconds (or thirds!). Trust me, this soup is like a warm hug in a bowl, perfect for chilly evenings or whenever you need a little extra comfort.
Ingredients List
- 6 medium potatoes, peeled and diced – I always choose Yukon Gold for their creamy texture, but any good baking potato will do!
- 1 onion, chopped – This adds such a lovely depth of flavor; don’t skip it!
- 4 cups chicken broth – Homemade is fantastic, but store-bought works just fine and saves time.
- 1 cup heavy cream – This is what makes the soup luxuriously creamy. You can’t go wrong here!
- 1 cup packed shredded cheese – I love using a sharp cheddar for that extra kick of flavor.
- 4 slices bacon, cooked and crumbled – Because who doesn’t love crispy bacon? It adds that perfect crunch!
- Salt and pepper to taste – Don’t forget to season! It really brings everything together.
How to Prepare Paula Deen Crockpot Potato Soup
Step 1: Combine Potatoes and Onion
First things first, let’s get those potatoes and onions into the crockpot! Start by peeling and dicing your 6 medium potatoes into bite-sized chunks. Then, chop up that onion until it’s nice and fine. I love the way the onion adds a sweet, savory note to the soup. Toss both the diced potatoes and chopped onion into your crockpot, spreading them out evenly so they can soak up all that delicious broth later.
Step 2: Add Chicken Broth
Now it’s time to pour in the chicken broth! Grab your 4 cups of chicken broth and gently pour it over the potatoes and onions. This is where the magic begins! The broth will not only cook the veggies but also create that creamy, comforting base for the soup. Just imagine the aroma filling your kitchen as it simmers away! Yum!
Step 3: Set Cooking Time
It’s time to set your crockpot! If you’ve got the whole day ahead of you, set it to low and let it cook for 6-8 hours. If you’re in a hurry, the high setting will do the trick in 3-4 hours. Just remember to check those potatoes for tenderness—if they’re soft enough to mash with a fork, you’re good to go!
Step 4: Mash Potatoes
Once those potatoes are nice and tender, it’s time to thicken up the soup! Grab a fork or a potato masher and gently mash some of the potatoes right in the pot. This step is crucial because it gives the soup that creamy texture we all crave while leaving some chunks for that hearty feel. Just a few good mashes will do the trick!
Step 5: Stir in Cream, Cheese, and Bacon
Now for my favorite part—adding the heavy cream, cheese, and bacon! Pour in that luscious 1 cup of heavy cream, followed by your packed 1 cup of shredded cheese and the crumbled bacon. Stir everything together until the cheese is melted and everything is well combined. The colors, the smells—oh my goodness, it’s heavenly!
Step 6: Season and Finish Cooking
Last but certainly not least, it’s time to season! Sprinkle in salt and pepper to taste, and give it one final stir. Let the soup cook on low for an additional 30 minutes to allow all those flavors to meld beautifully. Trust me, you’ll be counting down the minutes until it’s ready to serve!
Tips for Success
- Use Fresh Ingredients: Fresh potatoes and onions make a world of difference in flavor. Try to pick the best quality you can find!
- Don’t Rush the Cooking: If you can, stick to the low setting for a longer cook time. It really allows all those wonderful flavors to develop fully.
- Adjust to Your Preference: If you like a thicker soup, mash more potatoes. Prefer it creamier? Add a bit more heavy cream at the end!
- Garnish for Extra Flavor: Top your soup with additional cheese, crumbled bacon, or even some fresh herbs like chives for a pop of color and flavor.
- Make it Your Own: Feel free to mix in other veggies like carrots or celery to add more depth and nutrition. Just chop them small so they cook evenly!
Nutritional Information
When you’re diving into a bowl of Paula Deen’s crockpot potato soup, it’s nice to know what you’re getting in terms of nutrition. Here’s a rough estimate of the nutritional information per serving (about 1 cup):
- Calories: 300
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 800mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 2g
- Protein: 8g
Keep in mind that these values can vary based on the specific brands and ingredients you use, so it’s always good to check your labels if you’re keeping track. And hey, no matter the numbers, this soup is a comforting bowl of goodness that’s totally worth every bite!
FAQ Section
Can I use vegetable broth instead of chicken broth?
Absolutely! If you’re looking to make this soup vegetarian or just want to switch things up, vegetable broth is a fantastic alternative. It’ll still be delicious!
How can I make this soup dairy-free?
To make Paula Deen’s crockpot potato soup dairy-free, simply replace the heavy cream with coconut milk or a dairy-free cream alternative. You can also use nutritional yeast for that cheesy flavor without the dairy!
Can I add other vegetables to the soup?
For sure! Feel free to toss in some carrots, celery, or even corn for extra flavor and nutrition. Just keep the sizes uniform so they cook evenly alongside the potatoes.
How do I store leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Just give it a good stir when reheating, and maybe add a splash of broth or cream if it thickens up too much!
Can I freeze this potato soup?
You can freeze it, but I recommend leaving out the cream and cheese if you plan to freeze it. Add those ingredients fresh when you reheat it. It’ll taste just as amazing!
Why You’ll Love This Recipe
- Quick Prep: Just 15 minutes to get everything in the crockpot and you’re done!
- Hearty & Filling: This soup is loaded with potatoes, cheese, and bacon, making it a satisfying meal on its own.
- Easy to Customize: Toss in your favorite veggies or adjust the creaminess to suit your taste.
- Perfect for Meal Prep: Make a big batch and enjoy leftovers for days—just reheat and savor!
- Comforting Flavor: The rich, creamy texture combined with savory flavors is like a warm hug on a chilly day.
- Crockpot Convenience: Set it and forget it! Let the crockpot do all the work while you go about your day.
For more delicious recipes, check out Creamy Garlic Parmesan Pasta or Creamy Chicken Pasta.
Print
Paula Deen Crockpot Potato Soup: 6 Steps to Comforting Bliss
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and creamy potato soup made in a crockpot.
Ingredients
- 6 medium potatoes, peeled and diced
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese
- 4 slices bacon, cooked and crumbled
- Salt and pepper to taste
Instructions
- Place diced potatoes and onion in the crockpot.
- Add chicken broth.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Once potatoes are tender, mash some to thicken the soup.
- Stir in heavy cream, cheese, and bacon.
- Season with salt and pepper.
- Cook for an additional 30 minutes on low.
Notes
- Adjust thickness by adding more or less broth.
- Top with additional cheese and bacon before serving.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- 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
