Paula Deen’s Crockpot Potato Soup

Paula Deen’s Crockpot Potato Soup
A creamy, comforting slow-cooker potato soup made with frozen hash browns, cream cheese, and simple seasonings. This easy recipe is perfect for cozy meals and customizable with a variety of toppings.

INGREDIENTS:

30 oz frozen shredded hash browns do not thaw

32 oz chicken broth

10.5 oz cream of chicken soup canned

1/2 cup onion finely diced

4 oz cream cheese cubed

1 tsp salt

1/2 tsp garlic powder

1/2 tsp dried thyme

1/2 tsp black pepper

1 cup heavy cream added near the end

1/2 cup shredded cheddar cheese for topping

1/2 cup bacon crumbled, for topping

1/2 cup sour cream for topping

2 tbsp green onions chopped, for topping

DIRECTIONS:

Add frozen hash browns, chicken broth, and cream of chicken soup to a slow cooker and stir lightly.
Add onion, salt, garlic powder, thyme, and black pepper, stirring gently to combine.
Place cubed cream cheese on top without stirring.
Cover and cook on low for 6–7 hours or high for 3–4 hours until potatoes are soft and cream cheese is melted.
Stir in heavy cream about 30 minutes before serving.
Lightly mash some potatoes for a thicker texture if desired.
Serve hot with desired toppings such as cheese, bacon, sour cream, and green onions.