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Paula Deen’s Crockpot Potato Soup

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 Paula Deen Crockpot Potato Soup is amazing and you only need 5 ingredients!!!

Paula Deen’s Crockpot Potato Soup is perfect for a cold winter’s day. This soup will warm you up and is one of the best comfort soups that I’ve had in a long time. It is also very easy to throw all the ingredients in the crockpot and let it slow cook all day.

Paula Deen Crockpot Potato Soup is amazing and you only need 5 ingredients!!!

The best part of this soup recipe is you only need 5 ingredients plus salt and pepper! I had all of the ingredients in my home and only needed to add the southern style hash browns to my weekly grocery list.

Combine all the ingredients except for the cream cheese and shredded cheese. Mix well and cook on low 6-8 hours. Add the cream cheese and continue to cook for 30 minutes. Stir well until soup is smooth. Spoon into bowls and add shredded cheese to the top if desired.

If you are preparing for freezer simply dump all ingredients into a freezer safe bag except for broth and cream cheese and freeze. When ready to cook simply thaw in the refrigerator overnight and place in the slow cooker in the morning with broth and cook on low for 6-8 hours. Add cream cheese last 30 minutes and enjoy!

Paula Deen Crockpot Potato Soup is amazing and you only need 5 ingredients!!!

Did you know that you can freeze cream cheese?  It works great and saves money!  I like to purchase cream cheese in bulk on sale and stockpile it for recipes.  Check out this post Can You Freeze Cream Cheese to find out how!

4.88 from 16 votes
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Paula Deen's Crockpot Potato Soup

Course Crockpot
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 6
Author Paula Deen

Ingredients

  • 1 30 oz bag of frozen southern style hash-brown potatoes
  • 1/3 cup chopped onion
  • 1/4 teaspoon ground black pepper
  • 2 cans of chicken or vegetable broth 14.5 oz each
  • 1 can cream of chicken soup or cream of celery soup
  • 1 package Cream Cheese softened
  • shredded cheese optional for serving

Instructions

  1. Combine all the ingredients except for the cream cheese and shredded cheese.
  2. Mix well and cook on low 6-8 hours.
  3. Add the cream cheese and continue to cook for 30 minutes.
  4. Stir well until soup is smooth.
  5. Spoon into bowls and add shredded cheese to the top if desired.
  6. Serve and enjoy!
  7. If you are preparing for freezer simply dump all ingredients into a freezer safe bag except for broth and cream cheese and freeze. When ready to cook simply thaw in the refrigerator overnight and place in the slow cooker in the morning with broth and cook on low for 6-8 hours. Add cream cheese last 30 minutes and enjoy!


Be sure to try these other delicious Paula Deen recipes:

Paula Deen’s Peach Cobbler

Paula Deen’s Magical Peanut Butter Cookies

Corn Casserole

Paula Deen – Peach Glazed Grilled Pork Skewers

Paula Deen’s Squash Casserole

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Comments

    • Why can’t I cook a recipe as is. I doubled and used one can of cream of onion and one can of cream of celery, three stalks chopped celery and one chopped onion, and vegetable broth. Absolutely the easier and most delicious soup ever. This way vegetarians could enjoy

      Reply


  4. I just made this for my work Pot Luck. EVERYBODY loved it (except the vegitarian) and wanted the recipe. This thing is delicious! I also put out green onions, bacon bits, and shredded cheese to top!

    Reply


    • My daughters are vegetarian – I substitute vegetable broth for the chicken broth and use cream of celery and/or cream of mushroom soup and it’s fabulous. I once even used cheddar cheese soup. A soup everyone can enjoy!

      Reply

      • I tried the recipe with the substitute for cream of celery and vegetable broth and it taste more like vegetable broth only . My son is allergic to chicken so that’s why I didn’t put cream of chicken and chicken broth , I don’t know why this one I made taste vegetable broth only .

        Reply

  5. Didn’t have cream of chicken soup so substituted cream of celery. Also added 1/2 pound of diced ham. Been in crockpot for 2.5 hours – tasted the broth and it’s delicious! Can’t wait to try it again after cream cheese is added.

    Reply

  9. I am making this Sun. for family & friends…but going to add crispy bacon crumbles to the ingredients. Sounds great with or without bacon!

    Reply


  12. Is it safe to assume that if I use shredded style hash browns (its what I have) instead of the cubed kind, I’ll just end up with a smoother soup? More like a cream of potato?

    Reply


  14. This recipe is wonderful! Love green onions, bacon bits and shredded cheese on top! Great go to recipe winter or summer!

    Reply

  15. We’ve tried this before and loved it!!

    Today I’m switching the chicken broth for clam juice and adding clams to try a quick clam chowder! Might even throw in some crab flake at the very end.

    Reply


  16. I made this Tuesday, Oct 21, 2015 for a soup cookoff. I won 2nd place with my first attempt making this. I doubled the recipe and the cooking time to 14 hrs. I used one of bag of southern hashbrowns and one bag of regular hashbrowns. I also added bacon bits. My coworkers scraped the crock pot clean. It was great. I’ll definitely be adding this to my repertoire!!!☺???

    Reply

  17. What size crock pot did you use? Mine is a 4.5 qt..wondering if I need to adjust quantities of ingredients or if they will all fit in my smaller crock pot. Please advise.

    Reply

  18. What kind of soup would you recommend if you were cooking this for a vegetarian? Does the cream of celery change the flavor? what about nacho cheese soup?

    Reply


  22. This was the BEST potato soup I have ever had! Tastes like something you get from a restaurant! Big hit! We crumbles cooked bacon on top and sprinkled with cheese! WOW! AMAZING!

    Reply


  25. I love this soup! I make it all the time! I have some in my slow cooker now. Thinking of adding bacon bits when I add the cream cheese.

    Reply

  28. Is this more soupy or a little thick? I saw where someone doubled it and cooked it 14 hrs. In a 6 qt crockpot do I need to cook it that long?

    Reply


  34. Delicious and sooo easy. This has become a cold-weather family favorite. Add a 6oz can of smoked ham the last half hour or so. It gives a nice smokey taste and a wisp of meat for the carnivores in your family.

    Reply

  35. Just made this earlier in the week for a girls get together. It was delicious and I received lots of compliments including it being better than a favorite restaurants version. I put the cream cheese in at the beginning with everything else, and no problems.
    Topped with shredded cheese, bacon bits, chopped green onions and a few croutons. Wish I had thought about freezing the left overs. I think I got 8-9 servings out of it. Great find to add to my favorites.

    Reply

  37. I think I may try a vegan version with soy or pea milk, margarine and veggie broth seasoning. My daughter is a vegetarian but I’m allergic to all nuts,gluten and dairy (though I can eat meat).

    Reply


  38. I want to start out saying paul a your an awesome women your recipes are wonderful the pork chops are very tender my husband loves them all the recipes that I get from you are outstanding love yah all thank you .Cherie k Dec 17th 2018 God Bless Happy Holidays.

    Reply


  39. I’ve made this recipe numerous times and my family loves it. I add chopped scallions instead of onions and I add bacon bits to the soup while it’s cooking. The bacon bits plump up and add a really good flavor. The family adds additional scallions, cheese and bacon bits as desired.

    Reply


  40. Everybody loves this soup!!!! Any suggestions on how i can get the cream cheese to separate better ? It is soft and i cut it up before putting it in

    Reply

  41. I tried the Paula Deen recipe Crock Pot potatoe soup,and omg it was so good!. The only thing I did diffrent was 32 ounce Southern style hash browns instead of 30 ounce,and 32 ounce of Chicken broth

    Reply


  43. Made this twice. So easy, so yummy. What do you do so that the cream cheese isn’t lumpy? First time I cut the block into quarters. Tonight I cut it into ~1” squares. Still lumps of cream cheese in the soup. If you try to smash down the cheese you smash the potatos too.

    Reply

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