Paula Deen Crockpot Potato Soup
Hungry Yet?
Hey there, kitchen warriors! You’re about to embark on a cozy journey into the land of creamy goodness with Paula Deen’s Crockpot Potato Soup—and trust me, it’s like taking a warm hug in a bowl! This isn’t one of those fussy gourmet recipes that leave you covered in flour and questioning your life choices. Nope, this soup is simple, comforting, and downright delicious. So, roll up those sleeves and let’s get to cooking!
Why This Recipe is Awesome
Oh honey, let me tell you why this dish slaps harder than your grandma’s spoon in the kitchen when you’ve done something wrong! This soup is not just your run-of-the-mill potato soup; we’re talking about a creamy, dreamy bowl that’s perfect for lazy Sunday evenings or when you want to impress absolutely no one but yourself. The beauty of this recipe is that it practically cooks itself while you can binge-watch your favorite show or take a well-deserved nap. Seriously, you can’t mess this up!
Plus, it’s versatile—and if we’re being honest, it’s hard to mess up potatoes, cream cheese, and chicken broth. This recipe is like the best friend you always wanted—dependable and ridiculously easy to love. It’s perfect for cozy dinners or when you have a bunch of hangry guests, and they’re all looking to you to feed them.
Grab These Ingredients
To whip up Paula’s fabulous chowder, you’ll need the following ingredients. Make sure to grab them all; we don’t want any house raids on your neighbors for that last can of chicken soup!
- 30 oz frozen hash-brown potatoes—These little guys take the labor out of peeling and cutting. Who has time for that?
- 8 oz cream cheese (softened)—Your secret weapon for ultimate creaminess. You can never go wrong with cream cheese, am I right?
- ⅓ tsp ground black pepper—The classic “I’m fancy but not too fancy” seasoning. Spice it up, darling!
- 14 oz chicken broth—Bring in the flavor! This is like a warm welcome for your soup.
- ½ cup onion (chopped)—Chop ’em up! They’re gonna bring some layers to that otherwise smooth soup.
- 10.75 oz cream of chicken soup—Canned convenience for the win! Your future self will thank you.
Step-by-Step Instructions
Let’s get down to business. Follow these steps, and you’ll be serving up smiles in no time. Just remember, the key to any successful kitchen experience is to channel your inner Paula.
Mix it Up, Baby!
Toss those frozen hash-brown potatoes, chicken broth, cream of chicken soup, chopped onions, and black pepper into a saucepan. Stir it up real good like a DJ at a party!Crockpot Magic
Transfer your delicious mix into a crockpot, set it to low heat, and cover it up. Let it do its magic for about 5 hours. Yes, that’s it! You’ve earned a few hours to do absolutely nothing.Creamy Goodness
After 5 hours, add that softened cream cheese into the party. Stir and let it simmer for an extra 30 minutes—just long enough to prepare your taste buds for a flavor explosion.Garnish Like a Boss (optional but so encouraged!)
While it’s not mandatory, topping your soup with shredded cheddar cheese, crispy bacon strips, and green onion can elevate your game from "good" to "oh my gosh, you need to try this!"
Common Mistakes to Avoid
Listen up, rookie! Avoid these blunders to ensure your potato soup doesn’t end in “What the heck did I just make?!” territory:
- Skip the seasoning? Big no-no! Without those spices, you might as well just be eating cardboard. 👎
- Chopping as you go? Stop it right now! Prep your ingredients beforehand—it’s not a competition on who can chop veggies while stirring soup awkwardly.
- Ignoring the cream cheese? You need that fluffy goodness. If you forget it, you’re missing out on soup perfection!
Alternatives & Substitutions
Feeling creative? Here’s how to get funky with your soup:
- No chicken broth? No problem! Vegetable broth works like a charm if you’re going the plant-based route.
- Cream cheese shortage? Sour cream or Greek yogurt can step in and provide a tangy twist!
- Need more greens? Throw in some spinach or kale about 30 minutes before serving. It’s like way easier than a salad.
Curious? Here’s Answers
Got questions? I’ve got answers!
- Can I use oil instead of butter? Absolutely, but why would you downgrade? Butter is your friend!
- Can I prepare this early? Totally! Prep it the night before and wake up to the smell of heaven.
- Can I use fresh potatoes instead? Of course! Just make sure to peel and cut them into small pieces. But honestly, frozen is just easier.
- Will it freeze well? Yup! You can freeze leftovers if there are any (let’s be real).
- What if I want it spicier? You do you! Add some red pepper flakes for a kick that’ll leave your taste buds cheering.
Final Thoughts
So, there you have it! This Paula Deen Crockpot Potato Soup is not just a recipe; it’s an experience you can cozy up to and savor. The next time the weather turns chilly or you just want to treat yourself (and maybe your friends), you know which dish to whip up.
Remember, cooking doesn’t have to be all gourmet and fussy. Sometimes, it’s about hearty ingredients and the love you put into it. So grab that bowl, dig in, and don’t forget to share the love (or at least some soup) with someone special. Happy cooking, my soup squad! 🍲✨
Crockpot Potato Soup
Ingredients
Method
- Toss frozen hash-brown potatoes, chicken broth, cream of chicken soup, chopped onions, and black pepper into a saucepan. Stir until combined.
- Transfer the mixture into a crockpot, set it to low heat, and cover.
- Let the soup cook for about 5 hours.
- After 5 hours, add the softened cream cheese and stir to combine.
- Let it simmer for an additional 30 minutes.
- Optional: Garnish with shredded cheddar cheese, crispy bacon strips, and green onion before serving.