Paula Deen’s Crockpot Potato Soup

Servings: 6-8
Prep Time: 15 minutes
Cook Time: 6 hours (on low) or 3 hours (on high)
Total Time: 6-8 hours (if cooking on low), 3-4 hours (on high)

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Ingredients:

• 6 large russet potatoes, peeled and diced
• 1 medium onion, chopped
• 1 ½ cups chicken broth (or vegetable broth)
• 1 (8 oz) package cream cheese, softened
• 1 cup heavy cream
• 1/2 cup milk
• 2 cups shredded cheddar cheese
• ½ cup cooked and crumbled bacon (optional)
• Salt and pepper, to taste
• Optional toppings: green onions, additional cheese, sour cream, crumbled bacon

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Directions:

1. Prepare Ingredients:
   Place the diced potatoes, chopped onion, and chicken broth in your crockpot. Stir to combine.
2. Cook:
   Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender.
3. Blend Soup:
   Once the potatoes are cooked, use a potato masher or immersion blender to mash some of the potatoes directly in the crockpot for a creamy consistency. You can leave some chunks for texture, depending on your preference.
4. Add Dairy:
   Add the softened cream cheese, heavy cream, and milk to the crockpot. Stir until the cream cheese is melted and fully combined. Season with salt and pepper to taste.
5. Cheese & Bacon:
   Stir in the shredded cheddar cheese and crumbled bacon, if using. Continue to cook for another 10-15 minutes on low until the cheese has melted and the soup is creamy.
6. Serve:
   Ladle the soup into bowls and top with your favorite toppings, such as extra cheese, bacon, or green onions.

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Tips:

• For a thicker soup, reduce the milk and heavy cream slightly.
• If you don’t have an immersion blender, you can mash the potatoes manually or blend a portion in a blender and return it to the crockpot for a creamier texture.
• Leftovers can be stored in the fridge for 3-4 days, and this soup can also be frozen for future meals!