Paula Deen Potato Soup
Paula Deen Potato Soup Recipe is creamy and delicious. It is the best comfort food and even better with cheese and bacon on top.
Servings: 8
Cost: $8.75 Recipe, $1.09 per Serving
Ingredients
- 4 pounds Russet Potatoes (peeled and diced)
- ½ White Onion (finely diced)
- 1 can Cream of Chicken Soup 10.5 oz can)
- 4 cups Chicken Broth
- 1 tsp Salt
- ½ tsp Pepper
- 1 pkg Cream Cheese (8 oz)
- ½ cup Shredded Cheddar Cheese
- Optional Toppings: More cheese, bacon and chives
Instructions
- Pour 4 pounds russet potatoes (peeled and diced), ½ white onion (finely diced), 1 can (10.5 oz) cream of chicken soup, 4 cups chicken broth, 1 teaspoon salt, and ½ teaspoon pepper into a crock pot.
- Cover and cook on low for 5 hours.
- Dice 1 package (8 oz) cream cheese into small cubes. Stir the cream cheese and ½ cup shredded cheddar cheese into the crock pot.
- Cover and continue cooking on low for 20–30 minutes until the cheese is fully melted and incorporated.
- Serve warm and top with additional cheese, bacon, and chives if desired.
Notes
You can use 1 30 oz bag of frozen diced hash browns instead of potatoes in this recipe if you prefer.
Refrigerate any leftover soup in an airtight container for up to 5 days. The soup will thicken as it cools so you will want to add broth when reheating the soup to thin it back out.
Nutrition
Calories: 352kcal | Carbohydrates: 47g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 41mg | Sodium: 1147mg | Potassium: 1041mg | Fiber: 3g | Sugar: 4g | Vitamin A: 528IU | Vitamin C: 13mg | Calcium: 119mg | Iron: 3mg
