When the weather turns chilly, there’s nothing better than a warm bowl of creamy potato soup — and Paula Deen’s Crockpot Potato Soup is as comforting as it gets. This recipe combines simple ingredients like frozen hash browns, cream cheese, and cream of chicken soup to create a rich, hearty meal that’s both easy and delicious. Best of all, it’s made entirely in your slow cooker, so dinner practically makes itself!
Why You’ll Love This Recipe
Paula Deen is known for creating down-home comfort dishes that are easy to make and full of flavor — and this slow cooker potato soup fits that description perfectly. It’s creamy, hearty, and satisfying without requiring hours in the kitchen. Since it uses frozen hash browns, there’s no peeling or chopping potatoes — just toss everything in the crockpot and let it cook!
🥔 Ingredients
- 1 (30 oz) bag frozen hash brown potatoes
- 3 cups chicken broth
- 1 (10.75 oz) can condensed cream of chicken soup
- 2 bay leaves
- ¼ cup chopped green bell pepper
- ¼ cup chopped red bell pepper
- ½ cup finely chopped onion
- 4 oz cream cheese, softened
- Salt and freshly ground black pepper, to taste
- Optional toppings: shredded cheddar cheese, crumbled cooked bacon, chopped green onions
🧄 Instructions
1. Add ingredients to the slow cooker:
Place the frozen hash brown potatoes, onions, and red and green bell peppers into your slow cooker. Be sure to remove any pepper seeds for a smooth texture.
2. Add liquid and seasonings:
Pour in the chicken broth and stir in the condensed cream of chicken soup (do not dilute). Add the bay leaves, salt, and pepper.
3. Slow cook:
Cover and cook on Low for 6 hours, allowing all the flavors to blend while the potatoes become tender and creamy.
4. Add the cream cheese:
About 30 minutes before the soup is finished, stir in the softened cream cheese. Mix until melted and fully incorporated, creating a rich, velvety texture.
5. Serve and garnish:
Remove the bay leaves before serving. Ladle the soup into bowls and top with cheddar cheese, bacon, and green onions if desired. Enjoy warm!
🍽️ What to Serve with Potato Soup
This hearty crockpot potato soup pairs wonderfully with:
- Homemade Chicken Nuggets for a kid-friendly combo
- Cilantro Lime Chicken or Grilled Flank Steak for a more filling meal
- Cracker Barrel Meatloaf for classic Southern comfort
- And don’t forget dessert — Pecan Pie Cheesecake makes the perfect sweet ending!
💡 Recipe Tips
- Use chicken bone broth instead of regular broth for extra protein and depth of flavor.
- If you prefer a thicker, creamier soup, stir in the entire 8 oz brick of cream cheese.
- Chop your bell peppers evenly so they cook at the same rate and look beautiful in the soup.
- Always check for seasoning at the end — the condensed soup adds salt, so adjust carefully.
🥣 Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk to restore the creamy consistency.
❤️ Why This Recipe Works
This recipe captures everything we love about Paula Deen’s cooking — rich flavor, easy preparation, and a cozy, homemade touch. The combination of cream cheese and cream of chicken soup makes the base irresistibly creamy, while the peppers add a subtle sweetness and color. It’s the perfect set-it-and-forget-it meal for busy fall evenings.
🧾 Recipe Card
Paula Deen’s Crockpot Potato Soup
A warm and creamy slow cooker potato soup made with hash browns, cream cheese, and a rich chicken base — the perfect comfort food for chilly days.
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 6
Calories: 434 kcal
Ingredients:
- 1 (30 oz) bag frozen hash brown potatoes
- 3 cups chicken broth
- 1 (10.75 oz) can condensed cream of chicken soup
- 2 bay leaves
- ¼ cup chopped green bell pepper
- ¼ cup chopped red bell pepper
- ½ cup finely chopped onion
- 4 oz cream cheese, softened
- Salt and pepper, to taste
- Optional: green onions, cheddar cheese, bacon
Instructions:
- Combine hash browns, onions, and bell peppers in the slow cooker.
- Add chicken broth, cream of chicken soup, bay leaves, salt, and pepper. Stir well.
- Cover and cook on Low for 6 hours.
- Stir in softened cream cheese 30 minutes before serving.
- Garnish with cheddar, bacon, and green onions. Serve warm.