Hamdi Saidani Paula Deen Crock Pot Potato Soup is a hearty Southern-style lunch featuring Yukon Gold potatoes and sharp cheddar cheese. This slow-cooked meal uses evaporated milk and Greek yogurt to create a thick base seasoned with a hint of cayenne.
The first time I made this, I threw everything in raw, but now I always sauté the onions in butter first. That’s the difference between a soup with a deep, savory base and one that tastes like boiled water and raw vegetables. If you skip the skillet step, the onions won’t ever fully soften or release their natural sweetness in the low heat of the crock pot.
Paula Deen’s approach here is using Greek yogurt at the very end to give the broth a tangy finish. Most recipes use heavy cream, which can feel a bit greasy, but the yogurt keeps the texture velvety without being too heavy. I’ve found that mashing exactly half of the potatoes by hand is the specific detail that gives you that chunky, rustic feel instead of a smooth puree. It’s a low-effort meal that makes the kitchen smell like a cozy Sunday afternoon.
Paula Deen Crock Pot Potato Soup Ingredients
For the Soup:
- 2 tbsp (28g) unsalted butter
- 1 small yellow onion, diced
- 3 large carrots, scrubbed and diced
- 2 lbs (900g) Yukon Gold potatoes, peeled and cut into 1/2-inch chunks
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- 1/4 tsp cayenne pepper
- 4 cups (950ml) reduced-sodium chicken broth
- 12 oz (355ml) evaporated milk
- 3 tbsp (24g) cornstarch
- 1 cup (115g) shredded sharp cheddar cheese
- 1 cup (245g) nonfat plain Greek yogurt
For Serving:
- 1/2 cup (60g) cooked crumbled bacon
- 2 tbsp fresh chives, chopped
How To Make Paula Deen Crock Pot Potato Soup
- 1. Prepare slow cooker: Coat the inside of a 6-quart slow cooker with nonstick spray to prevent the dairy from scorching onto the sides. This makes cleaning up much easier after the soup has been simmering all day.
- 2. Sauté onion: Melt the butter in a large skillet over medium heat and cook the diced onion until it’s soft and see-through. Transfer the buttery onions and any leftover liquid from the pan directly into the slow cooker.
- 3. Combine ingredients in slow cooker: Add the diced carrots, potato chunks, Italian seasoning, salt, cayenne, and 3 cups of the chicken broth to the pot. Stir everything together, put the lid on, and cook on low for 6 to 8 hours or high for 3 to 4 hours.
- 4. Prepare cornstarch mixture: Whisk the evaporated milk and cornstarch together in a bowl until the white powder is completely dissolved. Doing this in a separate bowl ensures you won’t have any dry lumps of starch floating in your finished soup.
- 5. Add thickener: Pour the milk mixture into the slow cooker during the final 30 minutes of the cooking time. Stir it in well and let it finish cooking so the heat can activate the starch and thicken the liquid.
- 6. Finish soup: Stir in the shredded cheddar and Greek yogurt just before you’re ready to eat. Use a potato masher to crush about half of the potato pieces right in the pot to help the broth hold together.
If the soup looks too thick after mashing, pour in the remaining cup of warmed chicken broth to thin it out. Taking the time to warm the broth first prevents the temperature of the soup from dropping too fast before serving.
- 7. Serve: Spoon the hot soup into deep bowls and pile on the bacon and chives. Adding a little extra cheese on top while the soup is steaming helps it melt into a gooey layer.
Recipe Tips
- Stick with Yukon Golds: These potatoes have a naturally buttery flavor and hold their shape better than russets during a long slow-cook. They also have a thinner skin, which makes them much easier to mash into a creamy consistency.
- Temper the Greek yogurt: If you drop cold yogurt into boiling soup, it might curdle and look grainy. Stir a ladle of the hot broth into your yogurt bowl first to warm it up before adding the whole mess back into the slow cooker.
- Add salt at the end: Even though there’s salt in the initial steps, the flavors change as the liquid simmers down. Taste the broth right before serving to see if it needs another pinch to make the cheddar flavor pop.
- Prep the night before: You can peel and chop the potatoes and carrots the evening before you plan to cook. Just keep the potato chunks submerged in a bowl of water in the fridge so they don’t turn brown.
- Avoid the “Warm” setting too long: Once the dairy is in the pot, try to serve the soup within an hour. Leaving milk-based soups on the keep-warm setting for too long can cause the proteins to break down and separate.
- Use a sharp cheese: Since potato soup is naturally mild, a mild cheddar will get lost in the mix. Using an extra-sharp variety ensures you actually taste the cheese against the heavy starch of the potatoes.
What To Serve With Paula Deen Crock Pot Potato Soup
A thick slice of crusty sourdough or a warm garlic knot is perfect for dipping into the broth. You want a bread with a sturdy crust that can handle the weight of the thick potato chunks.
If you need some greens, a simple side salad with a sharp vinaigrette helps cut through the richness of the cheese. A cold glass of iced tea or a light pilsner also works well to refresh your palate between bites.
Storing & Reheating Tips
- Fridge: Store any leftovers in a sealed container for up to 3 to 4 days. The potatoes will continue to soak up the liquid as it sits, so the soup will likely be much thicker the next day.
- Freeze: This soup doesn’t freeze well because the potatoes turn grainy and the dairy base often breaks when thawed. It’s much better to eat it fresh or keep it in the fridge for a few days.
- Reheat: Pour the soup into a small saucepan and heat it over medium-low, adding a splash of milk or broth to bring back the original texture. Do not let it come to a rolling boil, as the yogurt and cheese might separate.
Paula Deen Crock Pot Potato Soup Nutrition Facts
Per serving (1 of 6):
- Calories: 450 kcal
- Protein: 22g
- Fat: 18g
- Carbohydrates: 52g
- Sugar: 11g
- Sodium: 890mg
FAQs
Why did my Paula Deen Crock Pot Potato Soup turn out thin?
This usually happens if the cornstarch wasn’t mixed thoroughly or if the soup didn’t get hot enough in the final 30 minutes. Make sure you mash plenty of the potatoes, as their starch acts as a natural secondary thickener.
Can I use sour cream instead of Greek yogurt in my Paula Deen Crock Pot Potato Soup?
Yes, you can swap them one-for-one if you prefer the traditional flavor of sour cream. The yogurt just adds a bit more protein and a slightly sharper tang that works well with the cayenne.
Can I make this Paula Deen Crock Pot Potato Soup vegetarian?
Yes, simply swap the chicken broth for a rich vegetable stock and leave out the bacon bits at the end. The flavor will stay just as deep as long as you don’t skip the onion sautéing step.
Do I have to peel the potatoes for my Paula Deen Crock Pot Potato Soup?
It’s better to peel them for this specific recipe because the skins on Yukon Golds can get a bit papery in the slow cooker. If you leave them on, the texture of the mashed portion won’t be nearly as smooth.
What if I don’t have evaporated milk?
You can use heavy cream as a substitute, but the soup will be much higher in fat and significantly richer. Evaporated milk is the secret to getting that creamy mouthfeel without the soup feeling greasy.
Try More Paula Deen Recipe:
Paula Deen Crock Pot Potato Soup
Description
Paula Deen Crock Pot Potato Soup is a quintessential Southern comfort meal that transforms humble Yukon Gold potatoes into a rich, velvety masterpiece. This slow-cooked recipe features a base of buttery sautéed onions and carrots, seasoned with a hint of cayenne for a subtle warmth. Thickened with an evaporated milk and cornstarch slurry and enriched with sharp cheddar and tangy Greek yogurt, the soup offers a complex, creamy texture that balances chunky vegetables with a smooth, savory broth.
Ingredients
For the Soup:
For Serving:
Instructions
- Prepare slow cooker: Coat the inside of a 6-quart slow cooker with nonstick spray to prevent the dairy from scorching onto the sides. This makes cleaning up much easier after the soup has been simmering all day.
- Sauté onion: Melt the butter in a large skillet over medium heat and cook the diced onion until it’s soft and see-through. Transfer the buttery onions and any leftover liquid from the pan directly into the slow cooker.
- Combine ingredients in slow cooker: Add the diced carrots, potato chunks, Italian seasoning, salt, cayenne, and 3 cups of the chicken broth to the pot. Stir everything together, put the lid on, and cook on low for 6 to 8 hours or high for 3 to 4 hours.
- Prepare cornstarch mixture: Whisk the evaporated milk and cornstarch together in a bowl until the white powder is completely dissolved. Doing this in a separate bowl ensures you won’t have any dry lumps of starch floating in your finished soup.
- Add thickener: Pour the milk mixture into the slow cooker during the final 30 minutes of the cooking time. Stir it in well and let it finish cooking so the heat can activate the starch and thicken the liquid.
- Finish soup: Stir in the shredded cheddar and Greek yogurt just before you’re ready to eat. Use a potato masher to crush about half of the potato pieces right in the pot to help the broth hold together.
- Serve: Spoon the hot soup into deep bowls and pile on the bacon and chives. Adding a little extra cheese on top while the soup is steaming helps it melt into a gooey layer.
If the soup looks too thick after mashing, pour in the remaining cup of warmed chicken broth to thin it out. Taking the time to warm the broth first prevents the temperature of the soup from dropping too fast before serving.
Notes
-
Stick with Yukon Golds: These potatoes have a naturally buttery flavor and hold their shape better than russets during a long slow-cook. They also have a thinner skin, which makes them much easier to mash into a creamy consistency.
Temper the Greek yogurt: If you drop cold yogurt into boiling soup, it might curdle and look grainy. Stir a ladle of the hot broth into your yogurt bowl first to warm it up before adding the whole mess back into the slow cooker.
Add salt at the end: Even though there’s salt in the initial steps, the flavors change as the liquid simmers down. Taste the broth right before serving to see if it needs another pinch to make the cheddar flavor pop.
Prep the night before: You can peel and chop the potatoes and carrots the evening before you plan to cook. Just keep the potato chunks submerged in a bowl of water in the fridge so they don’t turn brown.
Avoid the “Warm” setting too long: Once the dairy is in the pot, try to serve the soup within an hour. Leaving milk-based soups on the keep-warm setting for too long can cause the proteins to break down and separate.
Use a sharp cheese: Since potato soup is naturally mild, a mild cheddar will get lost in the mix. Using an extra-sharp variety ensures you actually taste the cheese against the heavy starch of the potatoes.
