Hamdi Saidani Paula Deen’s Crock Pot Potato Soup is made with butter, yellow onion, carrots, Yukon gold potatoes, Italian seasoning, kosher salt, cayenne pepper, reduced-sodium chicken broth, evaporated milk, cornstarch, sharp cheddar cheese, and nonfat plain Greek yogurt. This hearty potato soup recipe creates a delicious, comforting dinner that takes about 7 hours to prepare and can serve up to 6 people.
Ingredients Needed:
- 2 tablespoons unsalted butter
- 1 small yellow onion diced
- 3 large carrots scrubbed and diced
- 2 pounds Yukon gold potatoes peeled and cut into 1/2-inch chunks
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt plus additional to taste
- ¼ teaspoon cayenne pepper
- 3–4 cups reduced-sodium chicken broth (or vegetable broth for a vegetarian soup)
- 1 can 2% evaporated milk (12-ounces)
- 3 tablespoons cornstarch
- 1 cup shredded sharp cheddar cheese plus additional for serving
- 1 cup nonfat plain Greek yogurt plus additional for serving
For Topping:
- Cooked crumbled bacon (optional)
- Chopped fresh chives (optional)
How To Make Paula Deen Crock Pot Potato Soup?
- Prepare Slow Cooker: Lightly coat a 6-quart or larger slow cooker with nonstick spray.
- Sauté Onion: In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until softened, about 6-8 minutes, stirring frequently. Transfer the onion to the slow cooker.
- Combine Ingredients in Slow Cooker: Add the carrots, potatoes, Italian seasoning, salt, cayenne, and 3 cups (750ml) of chicken broth to the slow cooker. Stir to combine. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes and carrots are completely tender.
- Prepare Cornstarch Mixture: While the vegetables cook, whisk together the evaporated milk and cornstarch in a medium bowl until no lumps remain.
- Add Thickener: During the last 30 minutes of cooking, add the cornstarch and milk mixture to the slow cooker. Continue cooking for an additional 30 minutes.
- Finish Soup: Just before serving, stir in the shredded cheddar and Greek yogurt. Use a potato masher or large spoon to mash about half of the potatoes directly in the slow cooker, creating a thicker texture. If you prefer a thinner soup, add the remaining 1 cup (250ml) of warmed chicken broth until you reach your desired consistency. Season with additional salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with bacon, chives, extra cheese, and Greek yogurt as desired.
Recipe Tips:
- Choose Yukon Gold Potatoes: They make the soup creamy and rich. Other types might not give the same texture.
- Cook the Onion Well: Sautéing the onion until it’s soft adds a nice flavor to the soup. Don’t skip this step!
- Mix Cornstarch Properly: Make sure there are no lumps when you mix cornstarch with milk. This will keep the soup smooth.
- Only Mash Half the Potatoes: This makes the soup thick but still gives it some nice potato pieces to bite into.
- Warm Extra Broth Before Adding: Adding warm broth keeps the soup at the right temperature and blends everything perfectly.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Crock Pot Potato Soup cool to room temperature. Transfer it to an airtight container and refrigerate for up to 4 days.
- Freeze: Allow the soup to cool completely, then pour it into a freezer-safe container, leaving a bit of space for expansion. Freeze for up to 3 months.
- Reheat: Place the soup in a microwave-safe bowl, cover it with a microwave-safe lid or wrap, and heat on medium power in 1-minute intervals, stirring in between, until hot.
Nutrition Facts
Serving Size: 1 cup
- Calories: 423 kcal
- Total Fat: 28 g
- Saturated Fat: 15 g
- Cholesterol: 80 mg
- Sodium: 1074 mg
- Potassium: 926 mg
- Total Carbohydrate: 34 g
- Dietary Fiber: 4 g
- Sugars: 7 g
- Protein: 12 g
Try More Paula Deen Recipe:
Paula Deen Crock Pot Potato Soup
Description
Paula Deen’s Crock Pot Potato Soup is made with butter, yellow onion, carrots, Yukon gold potatoes, Italian seasoning, kosher salt, cayenne pepper, reduced-sodium chicken broth, evaporated milk, cornstarch, sharp cheddar cheese, and nonfat plain Greek yogurt. This hearty potato soup recipe creates a delicious, comforting dinner that takes about 7 hours to prepare and can serve up to 6 people.
Ingredients
For Topping:
Instructions
- Prepare Slow Cooker: Lightly coat a 6-quart or larger slow cooker with nonstick spray.
- Sauté Onion: In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until softened, about 6-8 minutes, stirring frequently. Transfer the onion to the slow cooker.
- Combine Ingredients in Slow Cooker: Add the carrots, potatoes, Italian seasoning, salt, cayenne, and 3 cups (750ml) of chicken broth to the slow cooker. Stir to combine. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes and carrots are completely tender.
- Prepare Cornstarch Mixture: While the vegetables cook, whisk together the evaporated milk and cornstarch in a medium bowl until no lumps remain.
- Add Thickener: During the last 30 minutes of cooking, add the cornstarch and milk mixture to the slow cooker. Continue cooking for an additional 30 minutes.
- Finish Soup: Just before serving, stir in the shredded cheddar and Greek yogurt. Use a potato masher or large spoon to mash about half of the potatoes directly in the slow cooker, creating a thicker texture. If you prefer a thinner soup, add the remaining 1 cup (250ml) of warmed chicken broth until you reach your desired consistency. Season with additional salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with bacon, chives, extra cheese, and Greek yogurt as desired.
Notes
- Choose Yukon Gold Potatoes: They make the soup creamy and rich. Other types might not give the same texture.
- Cook the Onion Well: Sautéing the onion until it’s soft adds a nice flavor to the soup. Don’t skip this step!
- Mix Cornstarch Properly: Make sure there are no lumps when you mix cornstarch with milk. This will keep the soup smooth.
- Only Mash Half the Potatoes: This makes the soup thick but still gives it some nice potato pieces to bite into.
- Warm Extra Broth Before Adding: Adding warm broth keeps the soup at the right temperature and blends everything perfectly.
Paula Deen Crock Pot Potato Soup
