Description
Creamy Paula Deen Crock Pot Potato Soup delivers comfort in a bowl with hearty russet potatoes, crispy bacon, and rich cheese. Slow-simmered magic creates a velvety blend you’ll crave on chilly evenings or whenever warmth calls.
Ingredients
Scale
Main Ingredients:
- 2 pounds Yukon gold potatoes peeled and cut into ½-inch chunks
- 3 large carrots scrubbed and diced
- 1 small yellow onion diced
- 3–4 cups reduced-sodium chicken broth (or vegetable broth for a vegetarian soup)
- 1 cup shredded sharp cheddar cheese plus additional for serving
Seasonings and Spices:
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt plus additional to taste
- ¼ teaspoon cayenne pepper
- 2 tablespoons unsalted butter
Creamy and Thickening Ingredients:
- 1 can 2% evaporated milk (12-ounces)
- 3 tablespoons cornstarch
- 1 cup nonfat plain Greek yogurt plus additional for serving
Optional Toppings:
- Cooked crumbled bacon (optional)
- Chopped fresh chives (optional)
Instructions
- Prepare the slow cooker by thoroughly spraying a 6-quart (5.7 liters) or larger vessel with nonstick cooking spray, ensuring complete interior coverage.
- In a spacious skillet, melt butter over medium heat. Gently sauté diced onions until they become translucent and softened, approximately 6-8 minutes, stirring consistently to prevent burning. Transfer the caramelized onions to the slow cooker.
- Introduce carrots, potatoes, Italian seasoning, salt, and cayenne pepper into the slow cooker. Pour 3 cups (750 milliliters) of chicken broth over the vegetables, creating a uniform mixture. Thoroughly blend all ingredients using a large spoon or spatula.
- Cover the slow cooker and allow the vegetables to simmer on low temperature for 6-8 hours or on high temperature for 3-4 hours, ensuring potatoes and carrots become completely tender and easily pierced with a fork.
- Whisk evaporated milk and cornstarch in a medium mixing bowl until the mixture becomes completely smooth, with no visible lumps remaining.
- During the final 30 minutes of cooking, gently incorporate the cornstarch and milk mixture into the slow cooker. Continue simmering to allow the soup to thicken gradually.
- Moments before serving, fold in shredded cheddar cheese and Greek yogurt, creating a rich and creamy texture. Use a potato masher or robust spoon to partially break down approximately half the potatoes, generating a more substantial consistency.
- Adjust the soup’s thickness by adding the remaining 1 cup (250 milliliters) of warmed chicken broth if a thinner consistency is preferred. Season with additional salt and black pepper according to personal taste.
- Carefully ladle the soup into serving bowls. Garnish with crispy bacon bits, freshly chopped chives, extra cheese, and a dollop of Greek yogurt to enhance presentation and flavor profile.
Notes
- Creamy texture comes from selecting Yukon Gold potatoes, which break down beautifully and create a luxurious soup base.
- Gentle sautéing transforms onions into a flavor-packed foundation, releasing sweet and subtle caramelized notes.
- Cornstarch whisked carefully prevents any unwelcome lumps, ensuring a silky smooth consistency throughout the soup.
- Partial potato mashing technique delivers a delightful contrast between creamy puree and tender potato chunks.
- Warm broth incorporation maintains optimal temperature and helps ingredients meld seamlessly, enhancing overall taste profile.
- Prep Time: 45 minutes
- Cook Time: 6 hours
- Category: Dinner, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 423 kcal
- Sugar: 7 g
- Sodium: 1074 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 80 mg