I used to find potato soup intimidating until I discovered this Paula Deen potato soup recipe that makes cozy weeknight dinners a breeze. Combining simple ingredients with a Crockpot, this recipe delivers ultra-creamy, comforting soup without the fuss. It’s perfect for busy nights when you want warmth and flavor without stress.
Table of Contents
Why This is the BEST Paula Deen Potato Soup Recipe
- Foolproof and beginner-friendly, designed to build your cooking confidence.
- Offers both Crockpot and stovetop methods, giving flexible options for any kitchen setup.
- Guarantees an ultra- creamy, lump-free soup every time by carefully blending ingredients.
- Uses simple pantry staples, perfect for busy adults craving comfort without complexity.
Ingredient Spotlight: The Keys to Creamy Soup
Russet potatoes are essential here because their starchy nature breaks down perfectly, creating a velvety base. Their texture thickens the soup naturally, eliminating the need for heavy additives. If you prefer a homemade substitute for canned Cream of Chicken Soup, simply whisk together 1 cup chicken broth, 1 tablespoon butter, 1 tablespoon all-purpose flour, and a splash of milk, cooking gently until thickened.
Recommended Tools for This Recipe
A 6-quart slow cooker makes one-pot cooking effortless, letting flavors meld while you handle other tasks. An immersion blender helps you achieve that smooth, lump-free texture that everyone loves. Don’t forget a reliable potato peeler to prep those Russet potatoes quickly and efficiently. These tools simplify the process and elevate your cooking experience.
How to Make Paula Deen Potato Soup (Crockpot Method)
- Prep the potatoes and onion: Peel and dice 4 pounds of Russet potatoes into uniform cubes. Finely dice half a white onion for even cooking.
- Combine base ingredients: Place the potatoes, diced onion, 1 can of Cream of Chicken Soup (10.5 oz), and 4 cups chicken broth into your Crockpot. Add 1 teaspoon salt and half a teaspoon pepper for seasoning.
- Start slow cooking: Cover the Crockpot and cook everything on low for 5 hours. The potatoes should tenderize and absorb the flavors.
- Add the cheeses: Dice an 8 oz package of cream cheese and stir it along with half a cup of shredded cheddar cheese into the soup. Make sure the cream cheese is softened for easy blending.
- Finish cooking: Cover and cook on low for another 20-30 minutes until the cheeses melt completely, stirring occasionally for smoothness.
- Serve with toppings: Ladle the soup warm into bowls and top with extra cheese, smoked beef bacon, and chives, or any topping you love.
How to Make Paula Deen Potato Soup (Stovetop Method)
- Sauté the onion: In a large pot or Dutch oven, heat a little oil and sauté half a finely diced white onion until translucent.
- Add potatoes and broth: Peel and dice 4 pounds of Russet potatoes, then add them to the pot with 1 can Cream of Chicken Soup and 4 cups chicken broth. Season with 1 teaspoon salt and ½ teaspoon pepper.
- Simmer for tenderness: Bring the soup to a boil, then reduce heat to low and simmer covered for about 45 minutes, or until potatoes are fully tender.
- Mix in the cheeses: Dice 8 oz cream cheese and stir it in with ½ cup shredded cheddar cheese off the heat or on very low heat to prevent separation.
- Warm through: Cover and let the soup sit on low for 20-30 minutes, stirring occasionally until all the cheese melts and blends in.
The Secret to Ultra-Creamy Soup (Without Lumps!)
The key is warming the cream cheese to room temperature before adding it. Cold cream cheese lumps up and makes the soup grainy. Always stir in the dairy off the heat or on very low heat gently. This prevents curdling and keeps your soup silky smooth. Take your time here—this step transforms the texture. When storing leftovers, it’s important to know how long potato soup is good for to ensure food safety.
Topping Ideas for Potato Soup
- Shredded cheddar cheese
- Smoked beef bacon
- Fresh chives
- Crispy fried onions
- Sour cream or Greek yogurt
- A dash of hot sauce
Feel free to mix and match these toppings to create your perfect bowl.
Variations and Substitutions
| Ingredient to Swap | Suggested Substitution | What to Expect |
|---|---|---|
| Cream Cheese | Neufchâtel (lighter option) | Slightly less creamy, lower fat content |
| Chicken Broth | Vegetable broth | Vegetarian-friendly with mild flavor |
| Russet Potatoes | Yukon Gold potatoes | Creamier but less starchy texture |
How to Store, Freeze, and Reheat
Refrigeration: Store leftover soup in an airtight container for up to 3 days. Reheat gently on the stove over low heat to preserve creaminess.
Freezing: This creamy soup freezes well but can separate slightly. Freeze in a tightly sealed container for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stove, stirring frequently to restore texture. Avoid microwave reheating to prevent curdling. It’s worth noting that certain ingredients should be avoided when canning soups to ensure safety.
What to Serve with Potato Soup
- A crusty sourdough bread for dipping, soaking up every delicious drop.
- Classic grilled cheese sandwich for a nostalgic, cheesy pairing.
- Simple green side salad with vinaigrette to balance the richness.
- Roasted vegetables for added warmth and nutrition.
These combos complete your comforting meal beautifully.
Try my Green Chili Chicken Soup Recipe Or Chicken Noodle Soup Recipe
Frequently Asked Questions about Paula Deen Potato Soup
How can I make my potato soup thicker?
Mash some of the cooked potatoes directly in the pot or briefly use an immersion blender for a thicker, creamier consistency.
My soup is too thick, how do I thin it out?
Add extra chicken broth or a splash of milk gradually until you reach your desired consistency.
Why did my potato soup curdle or look grainy?
This usually happens if dairy is added cold or on high heat. Always soften cream cheese and stir it in off or on low heat for a smooth texture.
Can I make this soup without an immersion blender?
Yes, you can use a traditional potato masher for a chunkier, rustic texture and still enjoy delicious results.
Conclusion
This Paula Deen potato soup recipe is the cozy, fuss-free meal you’ll come back to again and again. Whether you choose Crockpot or stovetop, the creamy texture and comforting flavors never disappoint. I’d love to hear your favorite toppings or any questions you have—please leave a comment below and share your soup success with me on social media. Let’s keep cooking simple and joyful together!
Paula Deen Potato Soup
Ingredients
Equipment
Method
- Place all the ingredients except for the cheese and toppings in a crock pot. Cover and cook on low for 5 hours.
- Dice up the cream cheese. Stir in the cream cheese and the shredded cheddar cheese. Cover and cook on low for 20-30 more minutes until the cheese is melted.
- Serve warm topped with your favorite toppings and enjoy!
