Crock Pot Potato Soup
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Crock Pot Potato Soup
Crock Pot Potato Soup is a great comfort food.
I have been using my Crock Pot so much lately…Using the slow cooker for recipes during the Summer is such a great way to keep the house from getting too hot. Let’s face it, the oven is great but it puts off way too much heat when it’s 100+ degrees outside.
This recipe is great for Summer since it utilizes the slow cooker and perfect for winter because it’s a delicious, hearty soup!
Since it’s Paula Deen’s recipe, we all know it’s going to be comfort food to the max! Creamy, rich and delicious it is…..hello, there’s cream cheese in it!! 😀
If you don’t have a crock pot yet or need to get a new one, you can get one on Amazon here for $29.92 (Reg. $49.99) + FREE shipping!
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- 1 Bag of frozen hash-brown potatoes - squares, not strips (30 oz bag)
- 1/3 - 1/2 cup chopped onion (depends how much you like onion)
- 1/4 teaspoon ground black pepper
- 2 Cans of chicken broth (14.5 oz each)
- 1 Can cream of chicken soup
- 1 Package Cream Cheese (softened)
- 1/2 cup Shredded Cheese
- Cheese for the top!
- Combine all the ingredients (except for the cream cheese and cheese) and mix well then cook on medium 4 hours.
- Add the cream cheese (softened) and 1/2 cup cheese at the end and cook for another 20-30 minutes.
- Add some cheese to the top
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1 Bag of frozen hash-brown potatoes – squares, not strips (30 oz bag)
1/3 – 1/2 cup chopped onion (depends how much you like onion)
1/4 teaspoon ground black pepper
2 Cans of chicken broth (14.5 oz each)
1 Can cream of chicken soup
1 Package Cream Cheese (softened)
Cheese for the top!
Combine all the ingredients (except for the cream cheese and cheese) and mix well then cook on medium to 4-5 hours.
Add the cream cheese (softened) at the end and cook for another 20-30 minutes.
Add some cheese to the top (optional)
Gaby saysJuly 16, 2013 at 8:02 pm
Wow this looks amazing!!! Where did you get the crock pot from, and can I do this without one? Thanx. 😉
Sarah Gibbons saysJuly 16, 2013 at 11:57 pm
Hi Gaby!! I bet you could do it on the stove…maybe just cover with a lid and put on medium? If you don’t have a crock pot yet or need to get a new one, you can get one on Amazon for $29.92 (Reg. $49.99) + FREE shipping! Here is the link: http://amzn.to/1aOl1pp
Val saysJuly 30, 2013 at 10:51 pm
My crock pot only has a high and low setting. How long do you think it would take on either?
melanie saysSeptember 28, 2013 at 12:11 pm
Okay, there is something fishy going on here! NO, really this would be a wonderful dish to serve with fish, but that’s not what I am talking about. IF I put cream cheese in at the end….do you know what will happen to me? It wont happen to all the amazing blessed cooks out there but just me. THAT cream cheese will not melt and I will try to force it to blend resulting in little strong tastes of globs of cream cheese. Yes and it will ruin my whole business in the crockpot. I can see it now like so many times before…tiny white dots all in my soup. What can THIS girl do to be a real cook? Huh? Tell me that?
Anna saysNovember 19, 2013 at 8:17 pm
I bet if you take the room temp cream cheese and, using an immersion blender, blend it with a few ladles of the soup in a separate container, and THEN add it back into the crockpot, it will work just fine!
Dawn Chew saysNovember 27, 2018 at 11:15 pm
That’s what I do. I try to get mostly the broth from off the top of the soup, about two cups, and just whisk it together in a bowl and add it back into the crockpot. This soup is amazing
Christie saysDecember 2, 2013 at 3:42 pm
Cut the cream cheese into cubes b4 u add it.
Carolyn saysDecember 8, 2013 at 4:37 pm
The only cream cheese that won’t melt, is low fat, reduced, lite……real cream cheese will melt..
Peggy saysDecember 9, 2013 at 6:51 pm
Don’t feel like you’re alone! I used real Philadelphia Cream Cheese and it wouldn’t melt either. Just tonight. What are we doing wrong?
Brandy saysFebruary 13, 2014 at 10:18 am
Anytime you work with cream cheese let it set out at room temp overnight and you won’t have the lump problem.
Carol Olmstead saysSeptember 22, 2014 at 6:22 pm
We don’t like the flavor of cream cheese. I add 3 cups of cream the last hour and it’s delicious!
Bobbi Sue saysOctober 15, 2014 at 8:33 am
It would work out fine if you added The cream cheese in the beginning, too. 😉
Michelle saysNovember 27, 2015 at 11:54 am
I’ve made this and its CRAP. I followed the recipe to a T. It does not turn out anything close to what the pictures show. It’s lumpy and gross. Don’t waste your time.
Shirley Thiele saysNovember 3, 2021 at 10:57 am
I warm the cream cheese in the microwave before putting it in the soup
Julie saysOctober 7, 2013 at 3:09 pm
LOVED this recipe! I made a few adjustments. My daughter has celiac so I substituted gluten free cream of chicken soup. I used the shredded frozen hash browns. I added a lot more ground black pepper, plus I added onion powder and garlic powder (I like a lot of flavor). Finally, I skipped the shredded cheese entirely – not in the soup or on it. My two picky daughters both loved it. I served it with hot bred (gluten free, of course!)…and dinner was served. I love easy recipes like this. Thanks!
Erin saysOctober 16, 2013 at 7:46 am
My crockpot only has high/low settings, as well. Should I do it on low for 6-8 hours?
Amber saysNovember 26, 2013 at 8:01 am
Does low for 6-8 hours work?
Susan Freemyer saysNovember 11, 2013 at 9:25 am
This was a keeper in my house. I made it on the stove instead of the crock pot. I think it would be great with some small chopped chicken added to it. Best potato soup I’ve ever had!
Carrie saysNovember 18, 2013 at 1:48 pm
We have added chicken and ham, and both were good, but our favorite is cooked bacon. This is the only soup my finicky family requests!
Peggy saysNovember 19, 2013 at 2:58 pm
Strange, I can’t find this recipe anywhere on Paula Deen’s website. Are you sure it came from her? Just don’t want it being falsely presented as her recipe, if it is not. However it does sound delicious and I intend to try it.
Maria saysDecember 11, 2013 at 5:37 pm
Amazing soup! Easy. Didn’t use onions and substituted onion powder. Both kids (5 and 16) ate it and that NEVER happens. Will make again (maybe this weekend)!!
Jean saysDecember 22, 2013 at 9:52 am
No potatoes in this soup?
Jean McDaniel saysDecember 22, 2013 at 6:40 pm
Hash browns are potatoes.
Jean McDaniel saysDecember 22, 2013 at 6:38 pm
I make a cream corn recipe and the cream cheese will melt. I mix up the recipe and then I lay the whole block of cream cheese on top. Don’t stir the soup until the very end and the cream cheese will just disappear. I do need to say though you will think it’s not melted when you look through the glass lid, but it is. Just don’t use low fat.
Dana saysJanuary 3, 2014 at 8:30 pm
What about raw chopped potatoes? I’ve got a 5lb bag to use… Think it might work?
Melissa saysJanuary 9, 2014 at 7:37 am
I always use real potatoes and they work perfectly!
daphne saysJanuary 24, 2015 at 12:03 pm
If I use real potatoes, how much do I use?
John saysJanuary 15, 2014 at 4:44 pm
Cannot wait to try this this weekend. It’s cold here in Michigan and this will warm my wife and I up! I’ll play a little with the ingredients like always…I’ll let you know!
Mary saysFebruary 2, 2014 at 8:31 am
Do you dilute the cream of chicken soup?
schristi saysFebruary 10, 2014 at 1:42 pm
what happens if i accidently added the cream cheese at the beginning of the process? I was in a hurry and just threw it all in this morning not even paying attention to the fact that the cream cheese was to be added to last hour of cooking.
Susan saysAugust 31, 2014 at 8:17 pm
This is a good recipe .. I was scared at first about the cream cheese so I left it out while the soup was cooking.. So 30 min before eating I put the crock pot on low cut up the mushy cream cheese an I added bacon bites the Kroger brand an a lil garlic powder, it turned out great so much everyone ate it all up… Good easy meal…
Mary saysOctober 15, 2014 at 12:57 pm
What size pkg cream cheese ??????? 8 oz ??? 3 oz ????
Tam saysNovember 6, 2014 at 11:20 am
For the cream cheese – I chop it into about 8 squares – put it in my glass measuring pitcher – place it in the microwave at 30% power for 1 minute – stir it – pour it in the soup and stir it in – perfect! I also added cooked bacon, onion and garlic powder and a little sea salt to taste. I used Campbell’s cheddar cheese soup instead of the cream of chicken too – to get a cheesier vibe and a dollop of sour cream and chives on top with a little shredded cheddar – Awesome!!!
Keegan saysDecember 6, 2014 at 10:10 pm
How many servings does this make?
jeni saysMarch 9, 2015 at 11:49 am
Will shredded hash browns work? It’s absolutely all the store had & my kids have been begging for this soup!
If no one else knows… we will soon find out… *eeep*
Carol O'Hara saysMarch 14, 2015 at 7:09 pm
how many servings does this recipe make?
holly saysMay 20, 2015 at 12:11 pm
Can I cook this soup on high? and for how long? I only have about three hours after work so I am trying to find a good soup to make in that amount of time!
Ashley saysAugust 10, 2015 at 7:08 pm
Put it on in the morning before you leave. Cook it on low for 6-8 hours and it’ll be perfect!
Ashley saysAugust 10, 2015 at 7:07 pm
I was so excited to find a Paula Deen recipe, especially for potato soup. I was very surprised when it was the soup recipe I already use! I add ham or bacon to mine to cook, plus I usually double the cheese. I throw cheese in while it’s cooking and then throw more on top. It’s a wonderful meal to come home to after a day at work… just don’t wreck your car on the way home (potatoes turn to mush after so long).
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Julie saysNovember 10, 2015 at 4:41 pm
No flavor. Will not make it again. Sorry.
Linda saysNovember 13, 2015 at 11:29 am
Worst soup EVER. Had to throw it out. Terrible.
Mel A saysNovember 26, 2015 at 12:54 am
This can’t be a Paula Deen recipe! There’s no butter! Lol, it looks delish and I’ll be making it soon.
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Peter Siganoff saysDecember 13, 2016 at 12:33 pm
SLAMMIN!!! A KEEPER, thank you.
Michelle saysDecember 22, 2016 at 8:26 am
How many servings did it make?
Michelle saysDecember 22, 2016 at 8:27 am
How many servings did it make?
Ashley saysApril 18, 2017 at 10:16 am
Doubled this recipe and added a Hidden Valley Ranch Mix packet and a package of Hormel real bacon bits.. turned out delishious!
Jennifer saysSeptember 7, 2017 at 7:29 pm
I make this all the time put I add bacon, chopped celery, and chopped green onion, and instead of cream cheese I use a cup of sour cream and shredded cheddar cheese and I use the garlic and herb flavored cream of chicken soup from Campbell’s. gives it wonderful flavor.
Jamie saysJanuary 3, 2018 at 7:25 pm
Made this on a below zero day❄was very creamy and cheesy
Andrea saysJanuary 21, 2018 at 7:40 pm
Ok, couple of things…..1. This only makes half of a crock pot. I was having guests and decided I better make another crock pot. Last minute shopping meant a Dollar Store run. They didn’t have hash browns, so I bought a bag of tater tots. Figured after the liquid & several hours in the pot, they would break up, which leads me to #2….THE TATER TOT VERSION WAS BETTER! The hash brown version came out like mushy mashed potatoes. The tater tot version was like soup with some pieces of potato in it. I also added half a stick of butter, and we topped with cheese & cooked pieces of bacon. My family loved the tater tot version better!
Paula Humphrey saysApril 27, 2018 at 8:36 am
Is there a way I could make this in my power cooker