Description
A creamy and hearty potato soup recipe inspired by Paula Deen, perfect for a comforting meal.
Ingredients
Scale
- 4 pounds Russet Potatoes (peeled and diced)
- ½ White Onion (finely diced)
- 1 can Cream of Chicken Soup (10.5 oz)
- 4 cups Chicken Broth
- 1 tsp Salt
- ½ tsp Pepper
- 1 pkg Cream Cheese (8 oz)
- ½ cup Shredded Cheddar Cheese
- Optional Toppings: More cheese, bacon and chives
Instructions
- Pour the potatoes, onion, cream of chicken soup, chicken broth, salt, and pepper into a crock pot.
- Cover and cook on low for 5 hours.
- Dice the cream cheese into small cubes.
- Stir the cream cheese and shredded cheddar cheese into the crock pot.
- Cover and continue cooking on low for 20-30 minutes until the cheese is fully melted and incorporated.
- Serve warm and top with additional cheese, bacon, and chives if desired.
Notes
- For a vegetarian version, substitute the cream of chicken soup with a vegetable-based alternative.
- This soup can be stored in the refrigerator for up to 5 days.
- Feel free to adjust the salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 5 hours 30 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 45mg