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Paula Deen's Crockpot Potato Soup

Creamy Southern-style potato soup cooked in a crockpot with cheese, bacon, and aromatic vegetables.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American, Southern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 6-8 medium russet potatoes peeled and diced
  • 1 medium onion diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup whole milk
  • 4 tbsp unsalted butter
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp smoked paprika optional
  • 0.5 tsp dried thyme optional
  • 1 cup shredded cheddar cheese plus extra for garnish
  • 6 slices bacon cooked and crumbled
  • 2-3 green onions chopped for garnish

Equipment

  • Crockpot/slow cooker
  • Mixing spoon
  • Measuring cups
  • Knife and cutting board

Method
 

  1. Spray or lightly grease crockpot.
  2. Add potatoes, onion, celery, garlic, chicken broth, and seasonings. Stir gently.
  3. Cover and cook on low for 6–7 hours or high for 3–4 hours until potatoes are tender.
  4. Stir in heavy cream, milk, and butter. Mash a portion of potatoes for thicker soup if desired.
  5. Fold in 1 cup cheddar cheese until melted and creamy.
  6. Ladle soup into bowls and top with extra cheese, crumbled bacon, and green onions.

Notes

Stir frequently to prevent sticking. Can be made ahead and reheated.