Crock Pot - Potato Soup
Recipe type: Crock Pot Potato Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
Paula Deen's Potato Soup - (Crockpot Style) I have added a few touches and tweaks to make this recipe extra special, but the original recipe was found in an issue of Paula Deen.
  • 1 (1lb) bag of frozen hash brown potatoes - I prefer the shredded style of hash brown potatoes because I enjoy the texture it adds to the soup.
  • ½ cup of chopped onions - I prefer to use a bag of frozen chopped onions to keep it simple.
  • ¼ teaspoon of ground pepper
  • 2 (14.5 oz) cans of chicken broth
  • 1 (10.5 oz) can of cream of chicken soup
  • 1 (8 oz) block of softened cream cheese
  • *I also add: 1 cup of shredded cheese (pepper jack for a little spice) & 7 slices of crispy, pre-cooked bacon chopped up into pieces.
  1. Combine and mix all of the ingredients into a crock pot, except for the cream cheese, shredded cheese and bacon pieces.
  2. Cover and cook on low for 6-6.5 hours (cooking times may vary)
  3. Add the softened cream cheese and continue to cover and cook for another 30 minutes, stirring occasionally. *If you are adding shredded cheese and bacon, stir in at this time as well.
  4. Serve and Enjoy!
  5. Serve in a bread bowl or with a side of delicious bread
Recipe by Espresso Ever After | A Mommy Life + Style Blog at