Skip to Content

PAULA DEEN’S CROCKPOT POTATO SOUP RECIPE

 If there’s one thing we have in common, it’s that we all trust Paula Deen’s recipe, she’s basically a pioneer for cuisine. Soups become a crowd favorite as soon as fall comes along, and Paula Deen’s potato soup recipe is one of the best. This soup uses hash browns and is cooked in a crockpot, so you won’t need any prepping.

PAULA DEEN’S CROCKPOT POTATO SOUP RECIPE

PIN IT NOW to save for later!

POTATO SOUP RECIPE INGREDIENTS

  • Frozen hash brown potatoes: This saves you all the peeling and slicing. These are already prepped for you with the perfect size.
  • Chicken broth: This acts as a substitute for water. It also contains flavor and holds more nutritive worth.
  • Condensed cream of chicken soup: It gives your soup that distinctive flavor, so it’s crucial.
  • Onion: Minced to perfection, avoid big pieces.
  • Red and green bell pepper: This gives your soup a bit of texture and color since this soup looks a bit bland on its own, not to forget the extra flavor.
  • Cream cheese: This is what helps achieve that classic creamy consistency to your soup. You will need half of a crick, which is approximately 4 ounces.
  • Bay leaves: Are the best for stews and soups. It’s not messy and it adds that signature delicious herby kick.

HOW TO MAKE CROCKPOT POTATO SOUP RECIPE

HOW TO MAKE CROCKPOT POTATO SOUP RECIPE

    1. Combine your minced onions, frozen hash brown potatoes, and sliced greed and red bell peppers in a slow cooker pot. Make sure you don’t throw any seeds from the bell peppers.

    2. Add in the chicken broth. In case you would like to have more protein in your meal, try using chicken bone broth. It pairs well with this soup, and there are 9 grams of protein in every cup.

    3. Stir in the condensed cream of chicken soup without diluting it, the bay leaves, pepper, and salt. Simmer for 6 hours on low.

    4. Before the time is up by an hour, soften your cream cheese for 30 minutes and stir it into your soup.

WHAT TO SERVE WITH POTATO SOUP RECIPE

PIN IT NOW to save for later!

WHAT TO SERVE WITH POTATO SOUP RECIPE

This potato soup works well as a side for various chicken or meat dishes.

A full meal your kids will love is a potato soup starter, preceded with Homemade Chicken Nuggets. For grown-ups, Cilantro Lime Chicken might be best, so you can alternate between the two. For meat dishes, Marinated and Grilled Flank Steak is the perfect choice, and the little ones will love the Cracker Barrel Meatloaf. When it comes to dessert, Pecan Pie Cheesecake will never fail you.

RECIPE TIPS:

    1. Condensed cream of chicken packs is packed with flavor, however, give your soup a taste before adding salt to your liking.

    2. Make sure your bell pepper slices are the same size to help them cook evenly and give a nicer look to your soup.

    3. In case you’re not watching your calories, 8 ounces of cream cheese brick is a tasty addition to this recipe.

DON’T LOSE THE DELICIOUS RECIPE! GO FOLLOW US OVER ON INSTAGRAM, FACEBOOK AND PINTEREST FOR MORE RECIPES!

Don’t lose this delicious recipes:

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

If there’s one thing we have in common, it’s that we all trust Paula Dee’s recipe, she’s basically a pioneer for cuisine. Soups become a crowd favorite as soon as fall comes along, and Paula Dee’s potato soup is one of the best. This soup uses hash browns and is cooked in a crockpot, so you won’t need any prepping.

Ingredients

  • 30-ounce bag of frozen hash brown potatoes
  • 3 cups of chicken broth
  • 10.75-ounce can of condensed cream of chicken soup
  • 2 bay leaves
  • ¼ cup of chopped green bell pepper
  • 4 ounces of softened cream cheese
  • ½ cup of minced onion
  • ¼ cup of sliced red bell pepper
  • Ground pepper and salt
  • Cooked bacon crumbles, grated cheddar, and green onions to decorate

Instructions

  1. In the slow cooker pot, throw your minced onion, hash brown potatoes, and sliced red and green bell peppers.
  2. Add in the chicken broth.
  3. Stir in the bay leaves, pepper, salt, and condensed cream of chicken soup. Simmer for 6 hours on low.
  4. 30 minutes ahead of time, add in your softened cream cheese and cook until the time is up.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 564Total Fat: 38gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 36mgCarbohydrates: 49gFiber: 4gSugar: 4gProtein: 10g

Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.

Tried this Recipe!? Pin it for Later!

Make sure to follow on Pinterest @sosrecipesofficial and on Instagram @sos_recipes !!

Skip to Recipe