There’s just something so comforting about a warm bowl of Paula Deen crockpot potato soup, wouldn’t you agree? I remember the first time I made this hearty soup; it was a chilly autumn evening, and I wanted to create something that would wrap me in warmth like a cozy blanket. As the aroma filled my kitchen, I couldn’t help but feel nostalgic—this recipe has been a staple in my family for years! It’s simple, satisfying, and the way the flavors meld together while it cooks just makes my heart sing. Trust me, once you try this creamy, cheesy potato soup, you’ll want to make it a regular in your meal rotation. Perfect for busy days or a comforting night in, it’s truly a hug in a bowl!
Ingredients List
Here’s everything you’ll need to whip up this delicious Paula Deen crockpot potato soup. I promise, it’s all simple stuff you can find at your local grocery store!
- 6 medium potatoes – Peeled and diced into bite-sized pieces. I like using Yukon Gold for their buttery flavor, but any variety works!
- 1 onion – Chopped. A yellow onion adds a nice sweetness, but feel free to use a white one if that’s what you have on hand.
- 2 cups chicken broth – This is your soup’s base! I prefer low-sodium so I can control the saltiness, but regular works too.
- 1 cup milk – Whole milk gives it a creamy texture, but you can use 2% if that’s what you have. Just don’t skimp on the creaminess!
- 1 cup shredded cheddar cheese – For that cheesy goodness we all crave. I like sharp cheddar for a bit more flavor, but any kind will do.
- 1/2 cup sour cream – This adds a tangy richness that elevates the soup. Greek yogurt can be a good substitute if you’re looking for a healthier option.
- 1/4 cup butter – Because everything’s better with butter! This adds a lovely richness and flavor.
- Salt and pepper – To taste. Don’t be shy with these; they really bring the soup to life!
How to Prepare Paula Deen Crockpot Potato Soup
Making Paula Deen crockpot potato soup is a breeze! Follow these simple steps, and soon you’ll be enjoying a bowl of warm, comforting goodness.
Step 1: Prepare the Vegetables
First things first, let’s prep those veggies! Start by peeling the potatoes—this is where I like to put on some music and jam out a little. Once peeled, dice them into bite-sized pieces, about an inch or so. This helps them cook evenly. Next, grab your onion and chop it up until it’s nice and fine. The aroma of fresh onion is just heavenly, don’t you think?
Step 2: Combine Ingredients in the Crockpot
Now, let’s get everything into the crockpot! Start by layering the diced potatoes and chopped onion at the bottom. Pour in the chicken broth, ensuring everything is well covered. I usually set my crockpot to low and let it work its magic for about 6 to 8 hours. This slow cooking is what makes the flavors really sing!
Step 3: Mash and Mix
Once the cooking time is up, check the potatoes for tenderness—just poke one with a fork! If they’re soft, it’s time to mash a few of them right in the pot for that lovely creamy consistency. Then, stir in the milk, shredded cheddar cheese, sour cream, and butter. Oh, the smell is to die for! Just mix until everything is combined and creamy.
Step 4: Final Cooking Stage
Now, let it cook for an additional 30 minutes. This allows the flavors to meld beautifully. Before serving, season with salt and pepper to taste. I always like to give it a little taste test—yum! Now you’re ready to serve up this delightful soup!
Nutritional Information Section
When it comes to the Paula Deen crockpot potato soup, it’s important to keep in mind that nutritional values can vary based on the specific ingredients and brands you choose. So, while I can provide some typical values, these might not be exact for your version of the soup.
Here’s a general idea of what you can expect per serving (about 1 cup):
- Calories: 300
- Fat: 15g
- Protein: 8g
- Carbohydrates: 36g
- Sugar: 2g
- Sodium: 800mg
- Fiber: 4g
- Cholesterol: 35mg
Keep in mind, if you swap ingredients or adjust the recipe, these numbers will change. It’s always a good idea to check the labels of the products you’re using for the most accurate information!
Tips for Success
To make your Paula Deen crockpot potato soup turn out absolutely perfect, here are a few of my favorite tips! First off, don’t rush the cooking time—let those potatoes simmer low and slow for the best flavor and texture. If you want extra creaminess, consider adding a splash of heavy cream after mixing in the cheese and sour cream. And here’s a little secret: for a bit of extra depth, try sautéing the onion in a pan with a touch of butter before adding it to the crockpot. It really enhances the flavor! Also, don’t forget to adjust the seasoning to your liking; taste it as you go! Lastly, feel free to top your bowls with crispy bacon bits or fresh green onions for a pop of flavor and color!
Why You’ll Love This Recipe
- It’s a super simple recipe that requires minimal prep—perfect for busy days.
- Your crockpot does all the work, giving you time to relax or tackle other tasks.
- This soup is incredibly comforting and warms you up from the inside out—ideal for chilly nights.
- It’s creamy, cheesy, and absolutely delicious, satisfying even the pickiest eaters.
- The leftovers are just as good (if not better!) the next day, making it great for meal prep.
Ingredient Notes/Substitutions
When making Paula Deen crockpot potato soup, there are plenty of easy swaps you can try to suit your taste or what you have on hand! For the potatoes, if you’re looking for a different flavor, sweet potatoes can add a lovely sweetness and vibrant color. If you’re cutting down on carbs, cauliflower works surprisingly well when mashed!
If you’re out of chicken broth, vegetable broth is a great alternative for a veggie-friendly version. For a lighter option, you can use almond milk or oat milk instead of regular milk; just keep in mind it may change the creaminess a bit. And if you don’t have cheddar, try using Gruyère or Monterey Jack for a different twist! Don’t hesitate to play around with the toppings too—crisped pancetta or fresh herbs can elevate this soup to a whole new level!
Storage & Reheating Instructions
Storing your Paula Deen crockpot potato soup is super easy! Just let it cool down a bit, then transfer any leftovers into an airtight container. You can keep it in the fridge for up to 4 days. If you want to save it for a longer time, feel free to freeze it! Just make sure to use a freezer-safe container or a heavy-duty freezer bag, and it should last for about 2 to 3 months.
When you’re ready to enjoy your soup again, simply thaw it overnight in the refrigerator if it’s frozen. To reheat, pop it in a saucepan over medium heat, stirring occasionally until it’s warmed through. You can also reheat it in the microwave in short bursts, stirring in between, until it’s piping hot. If the soup has thickened up, add a splash of milk or broth to get it back to that creamy consistency you love!
FAQ Section
Can I make this soup vegetarian?
Absolutely! Just swap the chicken broth for vegetable broth, and you’re all set. It’ll still be delicious and comforting!
How do I thicken my potato soup?
If you like your soup thicker, mashing some of the potatoes as mentioned in the recipe helps a lot. You can also add a splash of heavy cream or a tablespoon of cornstarch mixed with water for extra thickness.
Can I add other vegetables?
Yes! Feel free to toss in some carrots, celery, or even spinach for added nutrition and flavor. Just chop them up and add them in at the same time as the potatoes and onion.
Is this soup freezable?
Definitely! Just let it cool completely before transferring it to a freezer-safe container. It freezes beautifully and makes for a quick meal later!
How long does this soup last in the fridge?
Your Paula Deen crockpot potato soup will stay fresh in the fridge for about 4 days. Just make sure to store it in an airtight container!
Paula Deen Crockpot Potato Soup: 7 Comforting Tips
- Gesamtzeit: 6 hours 15 minutes
- Ertrag: 6 servings 1x
- Ernährung: Vegetarisch
Beschreibung
A hearty and comforting potato soup made in a crockpot.
Zutaten
- 6 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cups chicken broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup butter
- Salt and pepper to taste
Anweisungen
- Place potatoes and onion in the crockpot.
- Add chicken broth and cook on low for 6-8 hours.
- Once potatoes are tender, mash some of them for a thicker consistency.
- Stir in milk, cheese, sour cream, and butter.
- Season with salt and pepper.
- Cook for an additional 30 minutes until heated through.
Notes
- Use any type of potato you prefer.
- Adjust seasoning to your taste.
- Top with green onions or bacon if desired.
- Prep Time: 15 minutes
- Kochen Zeit: 6-8 hours
- Kategorie: Soup
- Methode: Crockpot
- Küche: American
Ernährung
- Portionsgröße: 1 cup
- Kalorien: 300
- Zucker: 2g
- Natrium: 800mg
- Fett: 15g
- Gesättigte Fettsäuren: 9g
- Ungesättigte Fette: 4g
- Trans Fat: 0g
- Kohlenhydrate: 36g
- Faser: 4g
- Protein: 8g
- Cholesterin: 35mg
Keywords: paula deen crockpot potato soup
