Paula Deen’s Crockpot Potato Soup – Creamy Southern Comfort

When you think of classic Southern comfort food, few dishes are as warm, hearty, and satisfying as Paula Deen’s Crockpot Potato Soup. This creamy slow cooker version is the ultimate bowl of coziness—thick, rich, and loaded with tender potatoes, creamy cheese, and smoky bacon. It’s the kind of meal that fills your home with the smell of comfort and your heart with warmth.

Paula Deen is famous for her down-home, butter-loving recipes that remind everyone of family kitchens and Sunday dinners. Her take on Crockpot Potato Soup is simple but magical. It’s a “set it and forget it” dish that transforms humble ingredients into something luxurious with barely any effort. Whether you’re hosting a winter gathering, feeding a crowd, or just want something creamy and comforting, this soup is pure Southern soul in a bowl.

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Ingredients:

• 6 large russet potatoes, peeled and diced
• 1 medium onion, finely chopped
• 3 cups chicken broth
• 1 (10.5-ounce) can cream of chicken soup
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon dried parsley (optional)
• 1 (8-ounce) block cream cheese, softened and cubed
• 1½ cups shredded cheddar cheese (plus more for topping)
• 6 slices bacon, cooked and crumbled
• 2 green onions, thinly sliced (for garnish)

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Instructions:

1. Prep the Ingredients: Peel and dice the potatoes into small cubes. Finely chop the onion and set aside.
2. Load the Crockpot: Add potatoes, onions, chicken broth, cream of chicken soup, salt, pepper, garlic powder, and parsley to the crockpot. Stir well to combine.
3. Slow Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender and soft.
4. Add the Creaminess: About 30 minutes before serving, add cubed cream cheese to the crockpot. Stir occasionally until it fully melts into the soup, creating a silky, creamy texture.
5. Add the Cheese: Stir in shredded cheddar cheese until melted and combined.
6. Finish with Toppings: Ladle soup into bowls and top with crumbled bacon, extra cheese, and sliced green onions. Serve hot with crusty bread.

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Tips & Tricks

• Cream cheese tip: Use room-temperature cream cheese so it melts evenly without clumps.
• For thicker soup: Mash a few cooked potatoes directly in the crockpot with a fork or potato masher before adding the cream cheese.
• Lighter version: Use low-fat cream cheese and reduced-fat cheddar without sacrificing flavor.
• Make it loaded: Add a dollop of sour cream and extra bacon for a “loaded baked potato” vibe.
• Make-ahead tip: Prep all ingredients the night before, store them in the fridge, and dump everything into the slow cooker in the morning.

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Variations

• Ham and Potato Soup: Replace bacon with diced ham for a smoky, savory twist.
• Cheddar Broccoli Potato Soup: Add 1 cup of chopped broccoli florets during the last hour of cooking.
• Vegetarian Version: Use vegetable broth and skip the bacon for a meat-free comfort meal.
• Spicy Kick: Add a pinch of cayenne or red pepper flakes for a little Southern heat.
• Cheesy Deluxe: Stir in a handful of Monterey Jack or Gouda for extra creamy richness.

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Serving Suggestions
This hearty crockpot potato soup is the kind of meal that deserves to be savored slowly. Serve it with:

• Buttery cornbread or garlic toast
• A fresh green salad with ranch dressing
• Roasted vegetables on the side
• Grilled cheese sandwiches for the ultimate comfort combo

Garnish with extra cheese, bacon, and green onions right before serving. A drizzle of hot sauce or a swirl of sour cream also takes it to another level.

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Storage Information
Let the soup cool completely before storing. Keep leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, do so over low heat, stirring gently—add a splash of milk or broth if it thickens too much.

To freeze, portion soup into containers and freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stove or in the crockpot on warm setting.

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FAQ
Q: Can I use frozen potatoes?
Yes! Frozen diced or shredded hash browns work perfectly for this recipe—just adjust cook time slightly.

Q: Can I skip the cream of chicken soup?
You can substitute it with 1 cup of heavy cream and 1 teaspoon of chicken bouillon for similar flavor.

Q: What’s the best potato to use?
Russets make the creamiest soup, but Yukon Golds hold their shape better if you prefer chunkier texture.

Q: How can I make it vegetarian?
Simply use vegetable broth and omit bacon or replace it with smoked paprika for that savory flavor.

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History / Fun Facts
Potato soup has long been a staple of Southern kitchens, beloved for its simplicity and heartiness. Paula Deen’s Crockpot Potato Soup takes that humble heritage and elevates it with signature Southern flair—rich cream cheese, butter, and plenty of cheddar. It’s a recipe that feels like home, whether you grew up in Savannah or just wish you did.

Paula’s approach embodies the best of slow cooking—letting flavors meld while you go about your day. By dinnertime, you’re rewarded with a dish that tastes like you’ve been standing over the stove all afternoon. From the creamy base to the crispy bacon garnish, this soup is pure comfort food done the Southern way: generous, flavorful, and made with love (and a little butter, of course).