Paula Deen Crock Pot Potato Soup

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?

1. Prepare Slow Cooker: Lightly coat a 6-quart or larger slow cooker with nonstick spray.
2. 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.
3. 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.
4. Prepare Cornstarch Mixture: While the vegetables cook, whisk together the evaporated milk and cornstarch in a medium bowl until no lumps remain.
5. 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.
6. 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.
7. 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 Bobby’s Goulash
• Paula Deen Goulash
• Paula Deen Chicken Pot Pie
• Paula Deen Broccoli Salad

Paula Deen Crock Pot Potato Soup

Author: Hamdi Saidani Cooking Method:Slow Cooker Cuisine:American Courses:Soups

Difficulty:BeginnerPrep time: 45 minutesCook time:6 hours Rest time: 15 minutesTotal time:7 hours Servings:6 servingsCalories:423 kcal Best Season:Available

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

• 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)

Instructions

1. Prepare Slow Cooker: Lightly coat a 6-quart or larger slow cooker with nonstick spray.
   
2. 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.
   
3. 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.
   
   
4. Prepare Cornstarch Mixture: While the vegetables cook, whisk together the evaporated milk and cornstarch in a medium bowl until no lumps remain.
5. 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.
   
6. 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.
   
7. Serve: Ladle the soup into bowls and top with bacon, chives, extra cheese, and Greek yogurt as desired.

Notes

u003cliu003eu003cstrongu003eChoose Yukon Gold Potatoes:u003c/strongu003e They make the soup creamy and rich. Other types might not give the same texture.u003c/liu003eu003cliu003eu003cstrongu003eCook the Onion Well:u003c/strongu003e Sautéing the onion until it’s soft adds a nice flavor to the soup. Don’t skip this step!u003c/liu003eu003cliu003eu003cstrongu003eMix Cornstarch Properly:u003c/strongu003e Make sure there are no lumps when you mix cornstarch with milk. This will keep the soup smooth.u003c/liu003eu003cliu003eu003cstrongu003eOnly Mash Half the Potatoes:u003c/strongu003e This makes the soup thick but still gives it some nice potato pieces to bite into.u003c/liu003eu003cliu003eu003cstrongu003eWarm Extra Broth Before Adding:u003c/strongu003e Adding warm broth keeps the soup at the right temperature and blends everything perfectly.u003c/liu003e

Keywords:Paula Deen Crock Pot Potato Soup