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Paula Deen’s Crockpot Potato Soup

When it comes to comfort food, Paula Deen always delivers—and this Crockpot Potato Soup is no exception. Perfect for chilly days or busy weeknights, this creamy, hearty soup requires minimal prep thanks to frozen hash browns. No peeling, no dicing—just easy, delicious homemade soup.

🥣 Why You’ll Love This Soup

  • No chopping potatoes – frozen hash browns do the work for you.
  • Crockpot convenience – set it and forget it!
  • Creamy & satisfying – cream cheese and condensed soup make it ultra-rich.
  • Kid & family-approved – everyone comes back for seconds.

📋 Ingredients

  • 30 oz frozen diced hash brown potatoes – no prep, all convenience.
  • 3 cups chicken broth – adds rich flavor (use bone broth for extra protein).
  • 1 can (10.75 oz) condensed cream of chicken soup – undiluted.
  • 2 bay leaves – for that slow-simmered, herby taste.
  • ½ cup chopped onion – finely diced for the best texture.
  • ¼ cup chopped green bell pepper
  • ¼ cup chopped red bell pepper – for a pop of color and flavor.
  • 4 oz cream cheese – softened, adds irresistible creaminess.
  • Salt and freshly ground black pepper – to taste.
  • Optional toppings: shredded cheddar, green onions, crumbled bacon.

🥄 How to Make Paula Deen’s Crockpot Potato Soup

  1. Add to Crockpot:
    Place the frozen hash browns, onions, green and red bell peppers into your slow cooker.
  2. Pour in Liquids:
    Add the chicken broth and stir in the condensed cream of chicken soup. Toss in the bay leaves and season with salt and pepper.
  3. Cook:
    Cover and cook on LOW for 6 hours.
  4. Add Cream Cheese:
    About 30 minutes before serving, stir in the softened cream cheese. Let it melt and blend into the soup.
  5. Serve:
    Ladle into bowls and garnish with shredded cheese, green onions, and bacon if desired.

🧀 What to Serve With Potato Soup

This soup pairs well with any protein or hearty main. Here are a few favorites:

  • Kids love: Homemade Chicken Nuggets
  • Adults prefer: Cilantro Lime Chicken or Grilled Flank Steak
  • Family fave: Cracker Barrel-style Meatloaf
  • Dessert idea: Pecan Pie Cheesecake for the perfect finish

💡 Tips for Best Results

  • Use full-fat cream cheese for the creamiest texture. Want it richer? Add the whole 8 oz brick.
  • Taste and season as needed, especially after adding the cream cheese.
  • Uniformly chop peppers for even cooking and a better bite.
  • Garnish generously – cheese and bacon take it to the next level.

❄️ Storing & Reheating

  • Fridge: Store leftovers in an airtight container for up to 4 days.
  • Reheat: Gently reheat on the stove or microwave, stirring well.

📌 Pin It for Later!

Don’t forget to save this easy crockpot recipe to your favorite Pinterest board so you can come back to it anytime.

⭐️ Recipe Summary

Paula Deen’s Crockpot Potato Soup
Creamy, comforting, and loaded with flavor—this soup is a cold-weather must-have made effortlessly in your slow cooker.

🕒 Prep Time: 10 mins
⏱️ Cook Time: 6 hours
🍽️ Servings: 6
🔥 Calories: 434 per serving

✅ Ingredients Recap

  • 1 (30 oz) bag frozen hash browns
  • 3 cups chicken broth
  • 1 (10.75 oz) can cream of chicken soup
  • ½ cup chopped onion
  • ¼ cup each red & green bell pepper
  • 4 oz cream cheese
  • 2 bay leaves
  • Salt & pepper

🍲 Instructions Recap

  1. Add potatoes, veggies, broth, soup, and seasonings to the crockpot.
  2. Cook on low for 6 hours.
  3. Stir in cream cheese 30 minutes before done.
  4. Serve hot with optional toppings