Paula Deen Potato Soup

Paula Deen Potato Soup is the ultimate Southern comfort dish rich, creamy, and deeply satisfying. It’s the kind of soup that feels like a warm hug on a cold day. Known for her indulgent yet approachable recipes, Paula Deen made this potato soup famous for its creamy texture, hearty flavor, and simple preparation. Whether you’re new to Southern cooking or just want a cozy meal that’s easy to master, this potato soup easy recipe delivers every time.

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This soup combines the homestyle taste of creamy potatoes with a velvety, buttery broth that coats every spoonful. It’s hearty without being heavy and has that signature Southern comfort food richness that makes you come back for seconds. The base is made from Frozen Hash Brown Potatoes, so there’s no need to peel or dice, which makes this dish as convenient as it is delicious. You can make it in a Crock Pot, on the stovetop, or in a slow cooker, and it always turns out thick, creamy, and full of flavor.

Fans love Paula Deen Recipes because they are approachable for home cooks yet taste restaurant-quality. This Paula Deen Potato Soup captures all the charm of Southern cooking warm, filling, and made with love. It’s the perfect dish for family dinners, potlucks, or any time you need a bowl of something comforting.

Why You’ll Love This Recipe

There are many potato soup recipes out there, but this Paula Deen version stands out for its simplicity and incredible flavor. Here’s why home cooks and chefs alike swear by it:

Effortless Preparation – You can make this potato soup easy and quickly using Frozen Hash Brown Potatoes instead of peeling fresh ones. It saves time without compromising taste.
Creamy Perfection – The soup has a smooth, velvety consistency with tender chunks of potatoes, giving you the best of both textures.
Versatile Cooking Options – You can prepare it as a Potato Soup Crock Pot meal, on the stove, or in a slow cooker. It works beautifully every time.
Authentic Southern Comfort – True to Paula Deen’s cooking philosophy, this soup embodies the essence of Comfort Food Southern-style: rich, buttery, and heartwarming.
Crowd-Pleasing Flavor – The mild, creamy taste appeals to everyone from picky eaters to food enthusiasts.
Budget-Friendly and Filling – Made from simple pantry staples, this potato soup recipe makes a generous batch without costing much.
Perfect for Make-Ahead Meals – It stores and reheats well, ideal for meal prep or busy weeknights.

Preparation and Cooking Time, Also Serving

Preparation Time: 10 minutes
Cooking Time: 5 to 6 hours (Crock Pot or Slow Cooker) / 30-35 minutes (Stovetop)
Total Time: 6 hours 10 minutes (Crock Pot) or 45 minutes (Stovetop)
Servings: 6 to 8 bowls

This recipe is designed to feed a family or a small gathering. You can easily double the quantities for larger crowds or cut it in half for smaller portions.

Ingredients

1 bag (32 oz) Frozen Hash Brown Potatoes (shredded or diced)
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups chicken broth (or vegetable broth)
1 can (10.5 oz) cream of chicken soup
1 cup heavy cream
1 cup whole milk
1 cup shredded cheddar cheese
½ cup sour cream
4 tablespoons butter
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme (optional)
6 slices cooked bacon, crumbled (for garnish)
2 tablespoons chopped green onions (for garnish)

Substitution Notes

Potatoes: If you can’t find Frozen Hash Brown Potatoes, use 4 medium peeled and diced russet potatoes.
Broth: Substitute with vegetable broth for a vegetarian version.
Cream of Chicken Soup: You can use cream of mushroom or cream of celery soup instead.
Cheese: Sharp cheddar gives the best flavor, but you can use Colby or Monterey Jack.
Dairy-Free Option: Replace heavy cream with full-fat coconut milk and butter with olive oil or plant butter.

Step-by-Step Instructions

Step 1: Prepare the Base

In a large slow cooker or Crock Pot, add the Frozen Hash Brown Potatoes, chopped onion, minced garlic, and chicken broth. Stir to combine. If using a stovetop, place everything in a large soup pot over medium heat.

Step 2: Add the Flavor Builders

Stir in the cream of chicken soup, butter, salt, black pepper, garlic powder, onion powder, and dried thyme. These seasonings give depth and balance to the creamy soup base. Cover and cook on low for 6 hours or high for 3-4 hours in a Crock Pot. For the stovetop version, simmer gently for about 25 minutes until the potatoes are tender.

Step 3: Stir in the Cream and Milk

Once the potatoes are soft and the mixture is thickened, stir in the heavy cream and milk. This step turns your potato soup recipe into a truly creamy soup without curdling or splitting. Let it cook for another 15-20 minutes on low heat, stirring occasionally.

Step 4: Add Cheese and Sour Cream

Turn off the heat and stir in the shredded cheddar cheese until it melts completely. Then add the sour cream for extra creaminess and tang. The soup will become silky smooth and slightly thicker as it cools.

Step 5: Adjust and Taste

Taste the soup and adjust the salt and pepper as needed. If the texture is too thick, add a splash of milk or broth until you reach your desired consistency. For a thicker soup, mash some of the potatoes with a spoon or use a handheld blender briefly.

Step 6: Serve and Garnish

Ladle the Paula Deen Potato Soup into warm bowls. Top each serving with crumbled bacon, a sprinkle of shredded cheese, and chopped green onions. Serve immediately while hot and creamy.

How to Serve

Presentation adds a restaurant touch to this home-style dish. Serve your potato soup in deep bowls with generous garnishes. A few serving ideas:

Classic Style: Top with bacon, cheddar cheese, and green onions.
With a Side: Pair it with buttery garlic bread, crusty baguette, or cornbread for dipping.
With a Salad: A crisp garden salad or coleslaw adds a fresh contrast.
In a Bread Bowl: Hollow out a sourdough loaf and ladle in the soup for a stunning, edible presentation.
Toppings Bar: Set up a “build-your-own” toppings bar with options like chives, extra sour cream, chopped ham, or shredded cheese for guests.

Additional Tips

Always cook the soup on low heat for best flavor development. High heat can cause the dairy to curdle.
For extra richness, add a small cube of cream cheese during the last 30 minutes of cooking.
Use freshly shredded cheese instead of pre-shredded. It melts more smoothly and avoids a grainy texture.
If you want a thicker texture, remove 1 cup of soup, mash it, and stir it back in.
Add cooked diced ham or chicken for a protein boost.
To make it extra aromatic, sauté the onions and garlic in butter before adding them to the soup.
Always stir gently after adding dairy to prevent separation.

Recipe Variations

Loaded Potato Soup: Turn it into a hearty, fully loaded version by adding extra shredded cheddar, crispy bacon, sour cream, and green onions on top. It tastes just like a loaded baked potato in a bowl.
Cheesy Broccoli Potato Soup: Mix in 1 cup of chopped steamed broccoli and an extra half cup of cheese near the end of cooking. This variation adds color, nutrients, and a mild, comforting flavor.
Southern Ham and Potato Soup: Add 1½ cups of diced cooked ham during the last 20 minutes of cooking. The smoky, savory flavor of ham blends beautifully with creamy potatoes.
Spicy Cajun Potato Soup: Sprinkle in 1 teaspoon of Cajun seasoning or a small pinch of cayenne pepper for a flavorful Southern kick. It gives a little heat without overpowering the creamy base.
Crock Pot Soup with Chicken: Stir in shredded rotisserie chicken near the end for a filling, protein-packed Crock Pot soup. It’s perfect for busy weeknights or meal prep.
Vegetable Potato Soup: Add diced carrots, celery, and corn along with the potatoes for a colorful, lighter version. It’s a great way to add more vegetables without losing the creamy texture.
Bacon and Corn Chowder Style: Mix in 1 cup of corn and a few extra strips of crispy bacon. The corn adds a natural sweetness that pairs perfectly with smoky bacon and creamy soup.
Lightened-Up Potato Soup: Use half-and-half instead of heavy cream and replace sour cream with Greek yogurt. You’ll keep the creaminess but reduce calories for a lighter meal.
Rustic Herb Potato Soup: Add dried rosemary or thyme during cooking, then finish with fresh parsley. The herbs add depth and a subtle aromatic flavor to the soup.
Creamy Shrimp Potato Soup: For a coastal twist, stir in cooked shrimp just before serving. The shrimp adds a delicate, buttery flavor that makes the soup feel restaurant-quality.

Freezing and Storage

Refrigeration: Let the soup cool completely, then transfer to airtight containers. Store in the fridge for up to 4 days.
Freezing: Place cooled soup in freezer-safe bags or containers, leaving some space for expansion. Freeze for up to 2 months.
Reheating: Thaw overnight in the refrigerator. Warm slowly on the stove over low heat, stirring occasionally. Add a splash of milk or broth to restore the creamy texture.
Avoid Boiling: High heat can cause the dairy to separate, so always reheat gently.

Nutritional Information (Per Serving)

Calories: 420
Protein: 10g
Carbohydrates: 35g
Fat: 25g
Saturated Fat: 14g
Cholesterol: 65mg
Sodium: 880mg
Fiber: 2g
Sugar: 4g

Nutritional values are approximate and may vary depending on ingredients and portion sizes.

Final Words

Paula Deen Potato Soup is more than just a recipe it’s a taste of genuine Southern hospitality in a bowl. It’s creamy, hearty, and loaded with flavor, yet simple enough for anyone to make. You don’t need fancy ingredients or complex steps to create something that feels this comforting. Every spoonful brings the perfect blend of smooth potatoes, buttery richness, and gentle seasoning that defines true comfort food.

Whether you’re making it in a Crock Pot or on the stove, this potato soup recipe delivers consistently delicious results. It’s the kind of meal that brings everyone to the table and keeps them coming back for seconds. With Frozen Hash Brown Potatoes, it’s easier than ever to make this classic Paula Deen recipe even on busy nights.

Cooking this at home means you can enjoy authentic Comfort Food Southern style whenever you want rich, creamy, and full of heart. Bookmark this recipe, share it with family, and make it a regular part of your meal rotation. You’ll be glad you did.

FAQ’s

Yes, fresh potatoes work perfectly. Peel and dice about 4 medium russet or Yukon gold potatoes. Add them to the soup and cook until tender.

Absolutely. You can substitute it with cream of mushroom, cream of celery, or even homemade roux with milk and flour for a fresher version.

Yes. Simmer everything in a large pot for 25-30 minutes until the potatoes are soft, then follow the same steps for adding cream, cheese, and sour cream.

Use vegetable broth instead of chicken broth and replace the cream of chicken soup with cream of mushroom. Skip the bacon garnish or use plant-based bacon.

It thickens as it cools. Just add a splash of milk or broth and stir over low heat to thin it to your preferred consistency.

Yes, but stir well after thawing. Dairy may slightly separate when frozen, so reheat gently and mix to restore the creamy consistency.

Bacon bits, shredded cheese, chopped chives, green onions, or a spoonful of sour cream are classic choices that add both flavor and texture.

Yes, you can blend part or all of the soup for a smoother texture. Just be sure not to overblend; leaving some chunks adds great mouthfeel.

Yes, if you ensure your cream of chicken soup and broth are gluten-free. Always check labels to confirm.