Paula Deen’s Potato Soup Recipe (Crockpot, Easy & Loaded)

Want a bowl of potato soup that’s rich, creamy, and basically hands-off to make? Cream cheese, cheddar, and a slow cooker do most of the heavy lifting here. I’ve made Paula Deen’s potato soup recipe more times than I can count on chilly weeknights, and it never fails to disappear fast.

I’ll be honest, the first time I made it, I almost skipped the cream cheese step ( it seemed like overkill for a potato soup). Big mistake. That’s genuinely what takes this from “fine” to “why does this taste like a restaurant made it?”

This Paula Deen potato soup easy version works whether you toss everything in the crockpot and walk away, or you’re short on time and want it done on the stove instead. Loaded with cheese, customizable with ham or shrimp, and forgiving enough for beginner cooks, let’s get into it.

Paula Deen’s Potato Soup Recipe Ingredients

What do you need for this potato soup? Russet potatoes, cream cheese, cream of chicken soup, and chicken broth form the creamy base, with cheddar and a few toppings rounding things out.

Here’s what I grab every time:

• 4 pounds russet potatoes, peeled and diced – the starchy texture is what gives this soup its classic creaminess
• ½ white onion, finely diced
• 1 can (10.5 oz) cream of chicken soup – this is the shortcut that makes the whole thing come together fast
• 4 cups chicken broth
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 package (8 oz) cream cheese, softened – the real star of the show, honestly
• ½ cup shredded cheddar cheese
• Optional toppings: extra cheese, crispy bacon, green onions or chives, sour cream

That’s genuinely it. Nothing fancy, nothing you can’t grab at a regular grocery run.

Now, a few swaps worth knowing about. If you’re short on prep time, a Paula Deen potato soup frozen hash browns version works beautifully. Swap the fresh potatoes for a 30- oz bag of frozen diced hash browns. It saves you the peeling and dicing entirely, and honestly, I can’t always tell the difference once it’s all mixed in.

The Paula Deen potato soup with cream cheese base is what really sets this apart from a thinner, more basic potato soup. I’ve tried skipping it before (in a rush, no judgment), and the soup just tastes… flatter. Less rich. It’s a small ingredient that does a lot of work.

Want to bulk it up? This is where Paula Deen’s soup recipes in general tend to shine; they’re endlessly customizable. Stir in diced ham, cooked shrimp, or extra cheese depending on what you’re craving (more on those variations later).

How to Make Paula Deen’s Potato Soup (Step-by-Step)

You’ve got two solid options here: the crockpot for a hands-off approach, or the stovetop when you’re short on time. Both get you to the same creamy, cheesy destination.

Crockpot Method

1. Add everything except the cheese to the crockpot. Combine the diced potatoes, onion, cream of chicken soup, chicken broth, salt, and pepper. Stir it.
2. Cover and cook on low for 5 hours. Stir occasionally if you’re around it’s not required, but it helps the flavors distribute evenly.
3. Dice the cream cheese into small cubes. This helps it melt in smoothly instead of leaving weird lumps floating around (learned that one the hard way).
4. Stir in the cream cheese and shredded cheddar. Cover and continue cooking on low for another 20–30 minutes, until everything’s fully melted and combined.
5. Serve warm with your favorite toppings. Cheese, bacon, and chives go wild.

This is the classic Paula Deen crockpot potato soup method, and honestly? It’s about as low-effort as comfort food gets. Toss it in, forget about it, come back to a finished meal.

Stovetop Method

If you don’t have 5 hours to spare, here’s how to make it paula deen potato soup on the stove instead:

1. Simmer the potatoes, onion, broth, and cream of chicken soup in a large pot over medium heat until the potatoes are fork-tender, about 20–25 minutes.
2. Mash some of the potatoes right in the pot using a potato masher or the back of a spoon. Leave some chunks for texture; this isn’t meant to be perfectly smooth.
3. Stir in the cubed cream cheese and cheddar over low heat until fully melted.
4. Simmer for another 5–10 minutes to let it thicken up.
5. Serve immediately, topped however you like.

This version is genuinely the Paula Deen potato soup easy route when you need dinner on the table in under an hour, instead of committing to a slow cooker all afternoon.

One quick tip: if your soup ends up thinner than you’d like, a simple cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) stirred in and simmered for a few minutes will thicken it right up.

How to Store Potato Soup

Potato soup keeps in the fridge for up to 5 days when stored in an airtight container. Just know that it thickens quite a bit as it cools; that’s totally normal, not a sign that anything went wrong.

Here’s what actually works:

• Refrigerator: Let the soup cool slightly, then transfer to an airtight container. It’ll stay good for up to 5 days. This is honestly my go-to method since we rarely finish a full batch in one sitting.
• Reheating: Warm it gently on the stove or in the microwave, and add a splash of chicken broth or milk as you go. The soup firms up significantly in the fridge without thinning it back out; you’ll end up with something closer to mashed potatoes than soup.
• Freezer: I’ll be honest, I’m not entirely sure this one’s worth it. Dairy-based soups (thanks to the cream cheese) can separate a bit once thawed, turning slightly grainy. If you do want to freeze it, leave out the cream cheese and cheddar until after reheating, stir those in fresh once it’s warmed back up.

A little tip that’s saved me more than once: if you’re planning to make this ahead of time, dice your potatoes and store them submerged in cold water in the fridge. It stops them from browning and makes next-day prep that much faster.

Potato Soup Variations to Try

Once you’ve got the base recipe down, this soup turns into a pretty flexible canvas. Here are the variations worth trying.

Loaded Baked Potato Soup
Want it to taste like a fully loaded baked potato in soup form? This Paula Deen baked potato soup recipe twist just means going heavy on the toppings: extra shredded cheese, crispy bacon crumbles, a dollop of sour cream, and a sprinkle of chives on top. Some people call it Paula Deen’s loaded baked potato soup recipe; others just say Paula Deen’s loaded potato soup recipe. Either way, it’s the same idea: pile it on.

Extra Cheesy Version
If cheese is basically a food group in your house (no judgment, same), a Paula Deen cheesy potato soup recipe just means doubling the cheddar — or mixing in a sharper cheese like pepper jack for a little kick. I’ve done this more than once when I just wasn’t feeling restrained.

With Ham
Got leftover ham from a holiday dinner? This is exactly where it belongs. A Paula Deen potato soup with ham version stirs in a cup or two of diced, cooked ham during the last 30 minutes of cooking. The Paula Deen ham and potato soup recipe angle turns this from a side dish into a full, hearty meal, genuinely one of my favorite ways to use up leftovers.

With Shrimp
This one might surprise you, but a Paula Deen potato soup with shrimp twist works better than you’d expect. Stir in peeled, cooked shrimp during the last 10 minutes of cooking, and they’ll turn rubbery. The Paula Deen potato soup recipe with shrimp version leans into a coastal, Southern comfort-food vibe that’s a nice change of pace from the standard version.

Hash Brown Shortcut
Short on prep time? A Paula Deen hash brown potato soup recipe swaps fresh potatoes for a bag of frozen diced hash browns. Same creamy result, way less peeling and dicing involved.

Easy Weeknight Version
And if you just want the fastest possible route to dinner, Paula Deen’s easy potato soup recipe approach is really just the stovetop method from earlier, skip the slow cooker, keep the ingredient list short, and you’re eating in under an hour.

Tips for Perfect Potato Soup Every Time

A few small details make the difference between good potato soup and great potato soup. Here’s what I’ve picked up along the way, some through trial, some through error.

Add the cream cheese at the end, not the beginning.
This one matters more than you’d think. Cream cheese needs a gentler, shorter cooking time to melt in smoothly. Add it too early, and it can separate or turn slightly grainy instead of silky.

Dice your potatoes evenly.
Uneven pieces mean uneven cooking; some will turn mushy while others stay firm. Take the extra minute to cut them roughly the same size. It’s a small step, but it pays off in the final texture.

Soak diced potatoes in cold water if prepping ahead.
If you’re chopping potatoes in advance (say, the night before), submerge them in cold water in the fridge. This stops the browning and oxidation that happens when cut potatoes sit exposed to air.

Don’t be afraid to puree part of it.
If you prefer a smoother, less chunky soup, blend a portion right in the pot using an immersion blender or transfer a few cups to a regular blender and pulse a few times. I like mine somewhere in the middle: mostly smooth, with a few chunks left for texture.

Thin it out as needed.
Since this soup thickens as it sits (especially after refrigeration), keep extra chicken broth on hand for reheating. A little at a time until it’s back to the consistency you want.

Cube the cream cheese before adding it.
Small detail, but it genuinely speeds things up. Cubing the cream cheese first means it melts into the soup faster and more evenly than tossing in one solid block.

Frequently Asked Questions

Can I make this potato soup on the stove instead of the crockpot?
Yes, simmer the potatoes, broth, and cream of chicken soup until fork-tender, then stir in the cream cheese and cheddar over low heat. This Paula Deen potato soup on the stove method takes under an hour, compared to 5+ hours in the crockpot.

Can I use frozen hash browns instead of fresh potatoes?
Absolutely. A 30 oz bag of frozen diced hash browns works as a direct swap for fresh russets in this Paula Deen potato soup frozen hash browns version. It saves you the peeling and dicing without sacrificing much in the way of flavor or texture.

Can I add shrimp to this soup?
Yes, and it’s genuinely one of my favorite twists. Stir in peeled, cooked shrimp during the last 10 minutes of cooking for this Paula Deen potato soup with shrimp variation. Any earlier and the shrimp risk turning tough and rubbery.

What’s the best way to make this soup with ham?
Stir in diced, cooked ham during the last 30 minutes of cooking. The Paula Deen potato soup with ham version is a great way to use up leftover holiday ham, and it turns this side-dish soup into a heartier main course.

How do I make an easy, quick version of this recipe?
Skip the crockpot and use the stovetop method instead; it’s the fastest route to the same creamy result. This Paula Deen potato soup easy approach gets dinner on the table in under an hour, start to finish.

How do I thicken potato soup if it’s too runny?
Mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry, then stir it into the soup and let it simmer for a few minutes until thickened. Alternatively, mash or puree a portion of the potatoes right in the pot the starch naturally thickens the broth.

Final Thoughts

At the end of the day, this potato soup is proof that comfort food doesn’t need to be complicated. Russet potatoes, cream cheese, a can of cream of chicken soup, and a slow cooker that’s genuinely most of the work done for you. Whether you let the crockpot do its thing all afternoon or whip it up on the stove in under an hour, you end up with the same rich, cheesy bowl of comfort either way.

What I love most about this recipe is how easily it adapts to whatever you’re craving. Stir in leftover ham, toss in some shrimp for a Southern twist, or pile on the toppings for a fully loaded version. There’s really no wrong way to make this your own.

So grab your crockpot (or your favorite soup pot), dice up those potatoes, and let this one simmer away. Once you’ve had a bowl of this creamy, cheesy potato soup, the canned stuff from the grocery store just won’t cut it anymore.

If you try it with ham, shrimp, or just the classic version, I’d genuinely love to hear how it turned out for you.