Paula Deen’s Crockpot Potato Soup

A heart-warming and creamy delight, Paula Deen’s Crockpot Potato Soup is the perfect companion on a chilly winter day. It’s thick, velvety, and requires a mere 10 minutes of preparation, making it an effortless choice for a cozy meal.

Simply toss all the ingredients into a Crockpot and return to a warm, inviting bowl of comfort after a long day.

There’s nothing quite like a steaming bowl of tender potatoes and a rich chicken soup base to instantly soothe your body, mind, and soul.

Prefer to watch?

Easy Crockpot Potato Soup Recipe

This is the ultimate comfort food when you crave something hearty yet don’t want to spend hours in the kitchen.

The slow cooker is one of my all-time favorite kitchen tools. Just add all the ingredients and let the appliance work its magic!

The fact that it cooks for hours means that you get the most flavorful results with minimal effort. Isn’t that the dream?

When it comes to creating hearty comfort foods, I trust Paula Deen’s expertise above all.

When I make Crockpot potato soup for the family, I follow her recipe to the letter, so check it out below!

Paula Deen’s Crockpot Potato Soup

Tips & Tricks

Trying to dial-in the flavor and consistency to your liking? These tips and tricks can help!

Use fresh potatoes. The recipe calls for frozen hash-browns, but you can always use fresh potatoes instead. Russet or Yukon gold potatoes work best for this recipe. Also, be sure to peel them and dice them into uniform slices.

Prevent browning. If you are peeling a large quantity of fresh potatoes, place them in a bowl of cold water post-peeling. This will stop them from browning.

Thin the soup. If the soup is too thick for your liking, you can thin it out by adding more broth or milk. Keep pouring until you achieve your desired consistency.

Thicken the soup. If you want your potato soup thicker, make a roux! In a pan over low heat, melt two tablespoons of butter and add 2 tablespoons of flour. Whisk, then add. Instant potato flakes also work.

Puree the potatoes. If you prefer smoother soups, puree all the potatoes in a blender beforehand. But if you want a creamy yet chunky soup, then puree only half of the potatoes. That way, you get a bit more texture.

Try different mix-ins. Give your soup more depth by adding vegetables, herbs, or spices. Ingredients like carrots, leeks, garlic powder, or parsley add a nice flavor. You can also make it spicy with chili powder.