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Paula Deen’s Crockpot Potato Soup

A creamy, hearty potato soup made the Southern way with cheddar, cream cheese, and bacon—slow-cooked to perfection.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American, Southern
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 large russet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 3 cups chicken broth
  • 1 can cream of chicken soup (10.5 oz)
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp dried parsley optional
  • 1 block cream cheese (8 oz), cubed
  • 1.5 cups shredded cheddar cheese plus more for topping
  • 6 slices bacon, cooked and crumbled
  • 2 green onions, sliced for garnish

Equipment

  • Crockpot or slow cooker
  • Cutting board
  • Chef’s knife
  • Wooden spoon

Method
 

  1. Add potatoes, onions, chicken broth, cream of chicken soup, and seasonings to crockpot.
  2. Cook on low for 6–7 hours or high for 3–4 hours until potatoes are tender.
  3. Add cubed cream cheese and stir until melted and smooth.
  4. Stir in shredded cheddar cheese until combined.
  5. Serve hot, topped with bacon, extra cheese, and green onions.

Notes

Use room-temperature cream cheese for smooth melting. For thicker texture, mash some potatoes before adding cheese.