I’ll never forget the first time I tasted a truly incredible potato soup. It was a cold, blustery evening, and I had just come home from an exhausting day. You know the kind—the one where you feel like you’ve been running on fumes, your to-do list seems to multiply, and all you want is something warm, comforting, and—most importantly—easy. I needed something that would wrap me up like a cozy blanket. Enter: Paula Deen’s Crockpot Potato Soup.
Now, I have to admit, I’ve always had a soft spot for a good old-fashioned potato soup. There’s just something about its creamy, velvety texture and that rich, buttery flavor that feels like home. But this particular version? Oh, it was something else. It was like Paula Deen had personally whispered a secret into the pot, and that secret was pure magic. A spoonful of this soup was like a hug in a bowl—smooth, savory, and loaded with all the good stuff. It had the depth of a classic potato soup but with a level of indulgence that only a true Southern recipe could deliver. I was hooked.
That night, as I savored every last bite, I knew I had to recreate it. And not just any version—I needed a homemade potato soup that was creamy, dreamy, and packed with flavor, all while being ridiculously easy to throw together. Because let’s be honest, if a recipe takes longer than an episode of my favorite show, I’m out. So, after some trial and error (and a few too many taste tests—someone’s gotta do it), I finally nailed down the best potato soup recipe, inspired by the queen of Southern cooking herself.
Why You’ll Love This Dish
- It’s Insanely Easy No one wants to stand over a stove for hours, especially when comfort food cravings hit. This potato onion soup comes together in just 20 minutes with minimal effort. Just chop, toss, and let the magic happen.
- Crockpot Convenience If you want to go the slow-cooked route, Paula Deen’s crockpot potato soup is a game-changer. Throw everything in, set it, and forget it—perfect for busy days when you just don’t have the energy to cook.
- Ultimate Comfort Food It’s warm, creamy, and hits you with that nostalgic, homey feel. Whether you’re battling the winter blues or just need a hug from the inside out, this soup delivers.
- Customizable Goodness Want to make it heartier? Add bacon. Prefer it vegetarian? Skip the meat and load up on cheese and chives. The possibilities are endless!
- Budget-Friendly This homemade potato soup is made with simple, affordable ingredients you probably already have in your kitchen. No fancy stuff, just good old-fashioned goodness.
- Crowd-Pleaser Whether you’re feeding picky eaters or a room full of foodies, this classic potato soup never disappoints. It’s creamy, cheesy, and downright irresistible.
- Great for Meal Prep Make a big batch and enjoy leftovers throughout the week. It reheats beautifully, making it a perfect meal-prep staple.
- Rich & Indulgent Flavor Thanks to butter, cheese, and a little Paula Deen magic, this loaded potato soup recipe is decadently delicious. You won’t be able to stop at just one bowl.
Ingredients for Paula Deen’s Potato Soup Recipe
You’ll Need:
- 6 large russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1/4 cup unsalted butter
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 6 slices cooked bacon, crumbled (for topping)
- 2 green onions, chopped (for garnish)
- Sour cream (for topping, optional)
Equipment Needed:
- Large pot or crockpot
- Sharp knife and cutting board
- Measuring cups and spoons
- Wooden spoon for stirring
Cooking Instructions for Paula Deen’s Potato Soup
- Sauté the Aromatics: In a large pot over medium heat, melt the butter and sauté the chopped onion until soft and translucent.
- Add the Potatoes: Stir in the diced potatoes, chicken broth, garlic powder, salt, pepper, and smoked paprika.
- Simmer Until Tender: Bring to a gentle boil, then reduce the heat and let it simmer for about 15 minutes or until the potatoes are fork-tender.
- Mash for Creaminess: Using a potato masher, mash some of the potatoes in the pot to create a thicker consistency. If you prefer a smoother texture, use an immersion blender.
- Add Dairy and Cheese: Stir in the heavy cream, milk, and shredded cheddar cheese until everything is melted and velvety.
- Taste and Adjust: Adjust seasoning as needed, then let the soup simmer for another 5 minutes.
- Serve and Enjoy: Ladle into bowls, top with crumbled bacon, green onions, and a dollop of sour cream.
Notes & Tips
- Short on Time? Want to make it even quicker? Use pre-cut frozen potatoes to cut down on prep time.
- Crockpot Version: To make Paula Deens crockpot potato soup, add all ingredients except cheese, cream, and milk to the slow cooker. Cook on low for 6 hours, stir in dairy at the end, and serve.
- Make It Thicker: If you love an extra thick potato soup, mix 2 tablespoons of cornstarch with a bit of water and stir it in at the end.
- Cheese Matters: Use high-quality cheddar for the best flavor. Pre-shredded cheese doesn’t melt as well, so grab a block and shred it yourself.
- Extra Flavor Boost: A dash of hot sauce or a sprinkle of cayenne pepper adds a subtle kick that enhances the flavors beautifully.
- Leftovers? No Problem! Store in an airtight container in the fridge for up to 4 days. Reheat on the stove or microwave, adding a splash of milk if needed.
Macronutrients Count Per Serving
- Calories: 320
- Protein: 10g
- Carbohydrates: 38g
- Fat: 15g
- Fiber: 4g
- Sugar: 3g
- Sodium: 700mg
Bonus Pro Tips for the Recipe
- Use Yukon Gold Potatoes for Extra Creaminess While russet potatoes are great, Yukon Gold potatoes have a naturally buttery texture that enhances the creaminess of the soup without needing as much dairy.
- Blend for Ultimate Smoothness If you want an ultra-smooth consistency, use an immersion blender. Blending part of the soup while leaving some chunks gives you the perfect balance of textures.
- Roast Your Potatoes First For a deeper, richer flavor, try roasting the potatoes in the oven before adding them to the soup. It adds a subtle smokiness that takes this dish to another level.
- Add a Splash of Worcestershire Sauce A tiny splash of Worcestershire sauce gives the soup a little umami boost that enhances all the other flavors.
- Make It a Complete Meal Stir in some shredded rotisserie chicken or cooked sausage to make this soup even heartier and protein-packed.
- Thicken Without Flour If you want a thicker consistency but want to skip the flour, blend some of the soup and mix it back in instead of adding a thickener.
Soup-erstar Q&A: Your Burning Questions Answered
Q: What are the best side dishes to serve with this soup? A: A crusty loaf of bread, garlic toast, or homemade biscuits pair perfectly with this loaded potato soup recipe. A side of fresh green salad or roasted vegetables also adds a nice contrast to the richness.
Q: Can I make this soup vegetarian? A: Absolutely! Swap the chicken broth for vegetable broth and skip the bacon. You can add mushrooms or roasted cauliflower for extra depth of flavor.
Q: How do I make this soup even richer? A: Try adding a bit of cream cheese or sour cream towards the end for an extra indulgent touch.
Q: Can I freeze this soup? A: While you technically can, the texture might change due to the dairy. If you plan to freeze it, leave out the milk and cream, then add them when reheating.
Q: How do I prevent the cheese from clumping? A: Always add cheese gradually over low heat, stirring constantly. Using freshly shredded cheese instead of pre-packaged shredded cheese also helps since the latter contains anti-caking agents.
