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


  • 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


  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!