Description
A hearty and creamy potato soup made in a crockpot, inspired by Paula Deen’s recipes.
Ingredients
Scale
- 4 large potatoes, diced
- 1 onion, chopped
- 2 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- Salt to taste
- Pepper to taste
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
Instructions
- Place diced potatoes and chopped onion in the crockpot.
- Add chicken broth and season with garlic powder, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once potatoes are tender, mash some of them for a creamier texture.
- Stir in milk and heavy cream.
- Cook for an additional 30 minutes.
- Serve topped with cheddar cheese and crumbled bacon.
Notes
- Adjust thickness by adding more milk or broth.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
Keywords: paula deen crockpot potato soup