Paula Deen’s Crockpot Potato Soup
A creamy, comforting slow-cooker potato soup made with frozen hash browns, cream cheese, and simple seasonings. This easy recipe is perfect for cozy meals and customizable with a variety of toppings.
Ingredients
- 30 oz frozen shredded hash browns do not thaw
- 32 oz chicken broth
- 10.5 oz cream of chicken soup canned
- 1/2 cup onion finely diced
- 4 oz cream cheese cubed
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1 cup heavy cream added near the end
- 1/2 cup shredded cheddar cheese for topping
- 1/2 cup bacon crumbled, for topping
- 1/2 cup sour cream for topping
- 2 tbsp green onions chopped, for topping
Instructions
- Add frozen hash browns, chicken broth, and cream of chicken soup to a slow cooker and stir lightly.
- Add onion, salt, garlic powder, thyme, and black pepper, stirring gently to combine.
- Place cubed cream cheese on top without stirring.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until potatoes are soft and cream cheese is melted.
- Stir in heavy cream about 30 minutes before serving.
- Lightly mash some potatoes for a thicker texture if desired.
- Serve hot with desired toppings such as cheese, bacon, sour cream, and green onions.
Notes
Mash more for a thicker soup or keep it chunky. Substitute cream of mushroom soup if preferred.
Nutrition
Calories: 420kcal
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