There’s something magical about a warm bowl of soup on a chilly evening, isn’t there? I remember cozying up at home, with the smell of something delicious wafting through the kitchen, and that’s exactly what this *Paula Deen crockpot potato soup* brings to the table. It’s the ultimate comfort food—creamy, cheesy, and oh-so-satisfying. The best part? You simply toss everything into your crockpot and let it do all the hard work while you relax! Whether it’s a busy weeknight or a lazy Sunday, this soup is easy to whip up and will have your family asking for seconds. Trust me, once you try it, you’ll be craving it all the time!
Ingredients List
Gather these simple ingredients to make your *Paula Deen crockpot potato soup*. You’ll want to make sure everything is prepped just right for that creamy, dreamy flavor!
- 4 cups of diced potatoes (I usually go for Yukon Gold for that buttery taste!)
- 1 onion, chopped (don’t worry about getting it perfect; just chop it up!)
- 4 cups of chicken broth (homemade or store-bought, your choice!)
- 1 cup of heavy cream (this is where the magic happens, folks)
- 1 cup of shredded cheddar cheese (the more, the merrier, right?)
- 1/2 cup of bacon bits (because everything’s better with bacon)
- Salt and pepper to taste (you know your palate best!)
Make sure to have everything ready before diving into the cooking process. You’ll thank yourself later for the smooth flow!
How to Prepare *Paula Deen Crockpot Potato Soup*
Now, let’s get into the good stuff—making this heavenly *Paula Deen crockpot potato soup*! It’s super straightforward, which is just how I like it. Follow these steps, and you’ll be on your way to creamy soup perfection!
Step-by-Step Instructions
- First things first, grab your crockpot and place the diced potatoes and chopped onion right into it. No need to overthink it—just toss them in!
- Next, pour in the 4 cups of chicken broth. This is going to create that rich base for our soup. I like to use low-sodium broth so I can control the saltiness later.
- Now, it’s time to set it and forget it! Cook on low for about 6-8 hours or on high for 3-4 hours. Just make sure the potatoes are tender—you’ll know they’re ready when you can easily poke them with a fork.
- Once the potatoes are tender, take a moment to purge some of the soup. I usually use a ladle and scoop out about a cup of the broth and potatoes. Blend it until smooth if you’d like a creamier texture. If you prefer it chunkier, just skip this step!
- Now, stir in the heavy cream and shredded cheddar cheese. Oh my goodness, this is where it all comes together! Mix it in until the cheese is melted and everything is nice and creamy.
- Finally, sprinkle in those crispy bacon bits, and season with salt and pepper to taste. Give it one last stir, and your soup is ready to serve!
And there you have it! This simple yet delicious soup is perfect for any occasion, and trust me, your kitchen will smell heavenly!
Nutritional Information
Before you dig into this creamy bowl of goodness, let’s talk nutrition. Just a heads up, the nutritional values can vary based on the specific ingredients and brands you choose, so these are just estimates. But here’s what you can typically expect per serving:
- Calories: 350
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Sugar: 2g
- Sodium: 800mg
- Cholesterol: 60mg
So, while this soup is definitely indulgent, it can also fit into a balanced meal plan. Enjoy every spoonful without the guilt!
Why You’ll Love This Recipe
You’re going to absolutely adore this *Paula Deen crockpot potato soup*! Here’s why it’s a must-try:
- Quick and Easy: Just chop, toss, and let the crockpot do the magic while you kick back and relax.
- Flavorful: The combination of creamy potatoes, savory bacon, and cheese creates an explosion of deliciousness in every bite!
- Healthy Comfort: Packed with wholesome ingredients, this soup is a comforting hug in a bowl without all the guilt.
- Versatile: You can easily customize it with your favorite toppings or add-ins, making it perfect for any palate.
- Family-Friendly: Kids and adults alike will be begging for seconds—who can resist a warm bowl of potato soup?
Trust me, once you dive in, you’ll be coming back for this recipe time and time again!
Tips for Success
Want to make your *Paula Deen crockpot potato soup* absolutely perfect? I’ve got some tried-and-true tips that’ll help you avoid any hiccups along the way!
- Choose the Right Potatoes: I love using Yukon Gold potatoes for their creamy texture, but Russet potatoes work great too! Just make sure to dice them evenly so they cook at the same rate.
- Don’t Skip the Broth: Using a good-quality chicken broth is key to a flavorful base. If you’re up for it, homemade broth will take it to a whole new level!
- Timing is Everything: If you’re cooking on low, aim for the full 6-8 hours. But if you’re in a hurry, the high setting is just fine—just keep an eye on those potatoes!
- Texture Preference: Remember, you can blend some of the soup for a creamier texture, but if you prefer chunks of potato, just leave it as is! It’s all about what you love.
- Season Gradually: When seasoning with salt and pepper, start with a little—it’s easier to add more than to take it away! Taste as you go to get it just right.
- Use Fresh Ingredients: For the best flavor, use fresh onions and high-quality cheese. Trust me, it makes a difference!
- Garnish Generously: Don’t hold back on the toppings! Extra cheese, crispy bacon bits, or even some fresh chives can elevate your soup and make it look restaurant-worthy.
With these tips, you’ll be well on your way to creating a heartwarming bowl of potato soup that’s sure to impress everyone at the table. Happy cooking!
Variations
If you’re feeling adventurous, there are so many fun ways to switch up your *Paula Deen crockpot potato soup*! Here are a few ideas to get those creative juices flowing:
- Loaded Baked Potato Style: Top your soup with sour cream, green onions, and even more crispy bacon for that classic loaded potato vibe.
- Spicy Kick: Add diced jalapeños or a sprinkle of cayenne pepper to bring a little heat to your comforting bowl of soup!
- Vegetarian Twist: Swap the chicken broth for vegetable broth and skip the bacon. You can add in veggies like carrots or corn for an extra pop of color and nutrition!
- Cheesy Broccoli Addition: Stir in some steamed broccoli florets just before serving, and you’ll have a delicious broccoli-cheddar potato soup!
- Herb Infusion: Toss in fresh herbs like thyme or rosemary while it cooks for a fragrant twist that takes your soup to the next level.
Feel free to mix and match these variations to create a soup that fits your mood and taste buds! The possibilities are endless!
Storage & Reheating Instructions
Got leftovers? No problem! This *Paula Deen crockpot potato soup* stores beautifully, and I’ve got some handy tips for you to keep it fresh and delicious.
First off, allow the soup to cool completely before storing it. Once it’s cooled, transfer it into an airtight container. It’ll keep in the refrigerator for about 3 to 4 days. Just make sure to label it with the date so you don’t lose track!
If you want to save some for later, you can freeze it! Just scoop individual portions into freezer-safe containers or plastic bags, leaving a little room at the top for expansion. This soup can be frozen for up to 2-3 months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge.
To reheat, you can warm it up on the stovetop over medium heat, stirring occasionally until it’s heated through. If you’re in a hurry, the microwave works too! Just pop it in a microwave-safe bowl, cover it loosely, and heat in 1-minute intervals, stirring in between, until hot.
Sometimes, it can thicken in the fridge or freezer, so feel free to add a splash of chicken broth or cream when reheating to bring back that creamy goodness. Enjoy your cozy soup anytime you want!
FAQ Section
Got questions about making this *Paula Deen crockpot potato soup*? Don’t worry, I’ve got you covered! Here are some common queries I’ve encountered:
Can I use other types of potatoes?
Absolutely! While I love Yukon Gold for their creamy texture, you can use Russet or even red potatoes. Just remember to dice them evenly for consistent cooking.
Can I make this soup vegetarian?
You sure can! Just swap the chicken broth for vegetable broth and leave out the bacon. You might want to add in some extra veggies or even a splash of cream for richness!
How do I thicken the soup?
If you prefer a thicker consistency, blend a portion of the soup after cooking and stir it back in. Alternatively, you can add a bit of cornstarch mixed with water during the last hour of cooking.
Can I prepare this soup the night before?
Yes! You can prep everything in the crockpot insert, refrigerate it overnight, and then just pop it in the slow cooker in the morning. It’s a great time-saver!
How do I store leftovers?
Let the soup cool completely, then transfer it to an airtight container. It keeps well in the fridge for about 3-4 days, or you can freeze it for up to 2-3 months!
Paula Deen Crockpot Potato Soup: 5 Cozy Comfort Tips
- Całkowity Czas: 6 hours 15 minutes
- Ustępować: 6 servings 1x
- Dieta: Niskokaloryczne
Opis
A hearty and comforting potato soup made in a crockpot.
Składniki
- 4 cups of diced potatoes
- 1 onion, chopped
- 4 cups of chicken broth
- 1 cup of heavy cream
- 1 cup of shredded cheddar cheese
- 1/2 cup of bacon bits
- Salt and pepper to taste
Instrukcje
- Place the diced potatoes and chopped onion in the crockpot.
- Add the chicken broth.
- Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- Purge some of the soup for a creamier texture.
- Stir in the heavy cream and cheese.
- Add bacon bits, salt, and pepper.
- Serve hot.
Uwagi
- Top with additional cheese and bacon if desired.
- This soup can be frozen for later use.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 6 hours
- Kategoria: Soup
- Sposób: Crockpot
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 cup
- Kalorie: 350
- Cukier: 2g
- Sód: 800mg
- Kwasy: 25g
- Nasycony tłuszcz: 15g
- Tłuszcze Nienasycone: 5g
- Tłuszcze trans: 0g
- Węglowodany: 30g
- Włókno: 3g
- Białko: 10g
- Cholesterol: 60mg
Słowa kluczowe: paula deen crockpot potato soup
