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PAULA DEEN’S CROCKPOT POTATO SOUP RECIPE

This easy potato soup recipe with hash browns soup recipe by Paula Deen is amazing, and again this soup season we had to give you another one, and one of my favorites. it’s a crockpot potato soup recipe with hash browns, so no peeling and dicing involved.

PAULA DEEN’S CROCKPOT POTATO SOUP RECIPE

POTATO SOUP RECIPE INGREDIENTS

  • Frozen hash brown potatoes: Hash browns are already peeled and diced, so just buy some.
  • Chicken broth: Use chicken broth instead of water. it adds more nutritional value and flavor
  • Condensed cream of chicken soup: Most of the soup’s flavor comes from this.
  • Onion: Finely chopped, so you don’t get big chunks.
  • Red and green bell pepper: These will add color to your potato soup.
  • Cream cheese: It is responsible for the creamy texture of the dish, 4 ounces is half of a regular brick of cream.
  • Bay leaves: Perfect herbs for soups and stews. Bay leaves bring great flavor and you can take them out of the pot when the soup is ready.

HOW TO MAKE CROCKPOT POTATO SOUP RECIPE

HOW TO MAKE CROCKPOT POTATO SOUP RECIPE

    1. Add the frozen hash brown potatoes to the slow cooker, chopped red and green bell peppers without the seeds, and finely chopped onions.

    2. If you want to add more protein to your soup, use chicken bone broth instead of chicken broth. Now pour in either chicken broth or chicken bone broth.

    3.  Mix salt, freshly ground pepper, condensed cream of chicken soup, and bay leaves. Cook on low for 6h.

    4. Take the cream cheese out of the refrigerator to soften, one hour before the cooking time is over, let it rest for 30 minutes, and mix it into the soup.

WHAT TO SERVE WITH POTATO SOUP RECIPE

WHAT TO SERVE WITH POTATO SOUP RECIPE

Potato soup is a great side dish for any meat or chicken entree.

I like to serve Cilantro lime chicken rather than homemade chicken nuggets that I usually serve for my nieces and nephews. Sometimes I switch between them.

If I’m craving more Meat, I go for grilled flank steak. And for dessert, Pecan pie cheesecake is my go-to option.

RECIPE TIPS:

    1. Condensed cream of chicken soup packs so many flavors, check on the seasoning and add salt accordingly.

    2. Try to chop the bell peppers to almost the same size, this ensures it cooks correctly.

    3. If you don’t mind extra calories, and hear me out on this one.

    4. ADD MORE CHEESE!

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PAULA DEEN’S CROCKPOT POTATO SOUP

PAULA DEEN’S CROCKPOT POTATO SOUP

Yield: 6
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes

This easy potato soup with hash browns soup recipe by Paula Deen is amazing, and again this soup season we had to give you another one, and one of my favorites.

Ingredients

  • 1- 30 ounces bag of frozen hash brown potatoes
  • 3 cups chicken broth
  • 1- 10.75 ounces can of condensed cream of chicken soup
  • 2 bay leaves
  • ¼ cup chopped green bell pepper
  • 4 ounces of 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)

Instructions

  1. Add the chopped onion, hash brown potatoes, and chopped red and green bell peppers into the pot of your slow cooker.
  2. Pour in the chicken broth or chicken bone broth.
  3. Mix in the condensed cream of chicken soup, bay leaves, and season, salt pepper to taste. Cook on low for 6 hours
  4. 30 minutes before cook time is over, stir in the softened cream cheese and continue cooking for the remaining time
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 563Total Fat: 38gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 36mgSodium: 1858mgCarbohydrates: 49gFiber: 4gSugar: 4gProtein: 10g

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PAULA DEEN’S CROCKPOT POTATO SOUP RECIPE
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