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Paula Deen Crockpot Potato Soup

A bowl of creamy Paula Deen crockpot potato soup topped with crispy bacon and fresh chives.

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A creamy and comforting slow cooker potato soup recipe, perfect for a cozy weeknight dinner. This easy crockpot meal is a set-and-forget favorite.

Ingredients

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  • 1 pound bacon, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 8 cups cubed potatoes (about 2 pounds)
  • 4 cups chicken broth
  • 2 cups milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional toppings: shredded cheddar cheese, sour cream, chopped chives, extra bacon

Instructions

  1. Cook the chopped bacon in a skillet over medium heat until crisp. Remove bacon with a slotted spoon and set aside on paper towels. Reserve 2 tablespoons of bacon drippings in the crockpot.
  2. Add the chopped onion to the crockpot with the bacon drippings. Cook on low for 2-3 hours, or until the onion is softened.
  3. Add the minced garlic to the crockpot and cook for 1 minute more, until fragrant.
  4. Stir in the cubed potatoes and chicken broth. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender.
  5. Reduce heat to low. In a separate bowl, whisk together the milk and heavy cream. Stir the milk mixture into the crockpot.
  6. Season with salt and pepper. Cook for another 30 minutes, stirring occasionally, until the soup is heated through and slightly thickened. Do not boil.
  7. Ladle the soup into bowls. Garnish with shredded cheddar cheese, sour cream, chopped chives, and reserved bacon, if desired.

Notes

  • For a thicker soup, you can mash some of the potatoes against the side of the crockpot before adding the milk and cream.
  • Feel free to add other vegetables like carrots or celery along with the potatoes.
  • This soup is a great base for a meal delivery service, allowing for easy customization.

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