Craving comfort food that’s effortless to prepare? Paula Deen’s Crockpot Potato Soup is the answer! This creamy, flavorful soup comes together with minimal effort, thanks to frozen hash browns. No peeling or chopping required—just toss the ingredients in, and let your slow cooker do the work.
Prep Time: 10 minutes
Cook Time: 6 hours
Course: Soup
Cuisine: American
Servings: 6
Calories: 200 kcal
Ingredients
- 30 oz bag frozen hash-brown potatoes
- 8 oz cream cheese, softened
- ⅓ tsp ground black pepper
- 14 oz chicken broth
- ½ cup onion, chopped
- 10.75 oz can cream of chicken soup
- Garnishes: minced green onion, shredded Cheddar cheese, and crumbled bacon
Instructions
- Combine the Base Ingredients:
In a slow cooker, mix together the frozen hash browns, chicken broth, cream of chicken soup, chopped onion, and ground black pepper until well blended. - Cook in the Crockpot:
Cover the crockpot and cook on low heat for 5 hours, allowing the flavors to meld and the potatoes to tenderize. - Add Cream Cheese:
After 5 hours, stir in the softened cream cheese. Cook for an additional 30 minutes, stirring occasionally, until the cream cheese is fully melted and the soup is creamy. - Garnish and Serve:
Ladle the soup into bowls and garnish with shredded Cheddar cheese, crumbled bacon, and minced green onions for an extra touch of flavor.
This crockpot potato soup is creamy, hearty, and packed with comforting flavors. Whether you serve it as a cozy weeknight meal or a party starter, it’s sure to be a hit with everyone. Enjoy!
Leave a Comment