Paula Deen Crockpot Potato Soup Recipe
If you love warm and cozy meals, this Paula Deen Crockpot Potato Soup Recipe is perfect for you.
Ingredients
- 6 medium potatoes peeled and diced
- 1 small onion chopped
- 3 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon black pepper
- Salt to taste
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped green onions optional
Instructions
Prepare the ingredients
- Peel and dice the potatoes into small cubes. Chop the onion finely so it blends well into the soup while cooking.
Add to crockpot
- Place potatoes and onion into the crockpot. Pour chicken broth over them. Stir gently to combine all ingredients evenly.
Cook slowly
- Cover and cook on low for 6 hours or high for 3–4 hours. Potatoes should become very soft and tender.
Mash some potatoes
- Use a potato masher to mash part of the potatoes. Leave some chunks for texture. This makes the soup thick and creamy.
Prepare creamy mixture
- In a small pan, melt butter. Add flour and cook for one minute. Slowly add milk and stir until smooth.
Add cream base to soup
- Pour the milk mixture into the crockpot. Add heavy cream and stir well to combine everything evenly.
Season the soup
- Add salt and black pepper. Taste and adjust seasoning if needed. Let it cook for another 15–20 minutes.
Add cheese
- Stir in shredded cheddar cheese. Let it melt completely into the soup. This adds richness and flavor.
Serve hot
- Pour soup into bowls. Garnish with green onions if desired. Serve warm for the best taste and texture.
Notes
- Use Yukon Gold potatoes for a creamy texture
- Add cooked bacon for extra flavor
- Use vegetable broth for a vegetarian option
- Add garlic for more depth
- Do not skip mashing step for thickness
- Use half-and-half instead of heavy cream for lighter soup