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There’s something timeless about a warm bowl of potato soup that immediately invokes feelings of comfort and nostalgia. Whether it’s a chilly winter evening or a rainy day, potato soup stands as a quintessential comfort food that nourishes both the body and soul. With its creamy texture and savory flavors, it’s no wonder this dish has earned its place in kitchens across the nation. Among the myriad of potato soup recipes out there, Paula Deen’s Crockpot Potato Soup shines through as a beloved favorite, known for its indulgent creaminess and rich taste.

PAULA DEEN’S CROCKPOT POTATO SOUP

Indulge in the creamy comfort of Paula Deen’s Crockpot Potato Soup! Perfect for chilly evenings, this easy recipe combines fresh potatoes, onions, garlic, and rich cream for a heartwarming dish that simmers to perfection. Just throw everything in the crockpot and let the flavors meld together while you go about your day. Serve with crusty bread or a fresh salad for a complete meal! Try it today for the ultimate cozy experience. #PotatoSoup #ComfortFood #CrockpotRecipes #PaulaDeen #HomemadeCooking #Yummy
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Ingredients
  

6 large russet potatoes, peeled and diced

1 medium onion, chopped

3 cloves garlic, minced

4 cups chicken broth (or vegetable broth for a vegetarian option)

1 cup heavy cream

4 oz cream cheese, softened

1 1/2 cups shredded cheddar cheese

6 slices cooked bacon, crumbled (plus more for topping)

1/4 cup sour cream

2 green onions, chopped (for garnish)

Salt and pepper to taste

1 teaspoon dried thyme (optional)

Instructions
 

Prep the Ingredients: Start by peeling and dicing the russet potatoes. Chop the onion and mince the garlic.

    Combine in the Crockpot: In your crockpot, combine the diced potatoes, chopped onion, minced garlic, and chicken broth. Stir well to ensure everything is mixed evenly.

      Add Seasonings: Season with salt, pepper, and thyme (if using). These will enhance the flavors of your soup.

        Cook: Set your crockpot to low and cook for 6-8 hours, or until the potatoes are tender.

          Blend for Creaminess: Once the potatoes are cooked, use an immersion blender to blend the soup until it reaches your desired consistency. If you prefer a chunkier soup, blend only halfway.

            Add Dairy and Bacon: Stir in the heavy cream, softened cream cheese, and shredded cheddar cheese. Mix until well combined and the cheese has melted. Add in the crumbled bacon and sour cream, mixing everything together.

              Heat Through: Allow the soup to cook on low for an additional 30 minutes to heat through and meld the flavors.

                Serve: Ladle the soup into bowls, topping each serving with additional crumbled bacon, extra shredded cheese, and a sprinkle of green onions for garnish.

                  Prep Time: 15 minutes | Total Time: 7 hours | Servings: 8