Sandra This Paula Deen Crockpot Potato Soup is a creamy and hearty recipe, which is made with Yukon gold potatoes and evaporated milk. It’s the perfect easy, set-it-and-forget-it meal, ready in about 8 hours.
Paula Deen Crockpot Potato Soup Ingredients
- 2 tablespoons unsalted butter*
- 1 small yellow onion, diced
- 3 large carrots, scrubbed and diced
- 2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch chunks
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt, plus additional to taste
- ¼ teaspoon cayenne pepper
- 3–4 cups reduced-sodium chicken broth (or vegetable broth for a vegetarian soup)
- 1 can (12-ounces) 2% evaporated milk
- 3 tablespoons cornstarch
- 1 cup shredded sharp cheddar cheese, plus additional for serving
- 1 cup nonfat plain Greek yogurt, plus additional for serving
For Topping:
- Cooked crumbled bacon (optional)
- Chopped fresh chives (optional)
How To Make Paula Deen Crockpot Potato Soup
- Sauté the Onion: Lightly coat a 6-quart or larger slow cooker with nonstick spray. In a large skillet, melt the butter over medium heat. Add the onion and sauté for 6 to 8 minutes until softened. Transfer the onion to the slow cooker.
- Add Vegetables and Broth: To the slow cooker, add the carrots, potatoes, Italian seasoning, salt, cayenne, and 3 cups of the chicken broth. Stir to combine.
- Slow Cook: Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the potatoes and carrots are completely tender.
- Make and Add Slurry: During the last 30 minutes of cooking, whisk together the evaporated milk and cornstarch in a medium bowl until no lumps remain. Stir this slurry into the slow cooker. Continue to cook for the final 30 minutes.
- Finish and Thicken: Just before serving, stir in the shredded cheddar and Greek yogurt until the cheese is melted. Use a potato masher or a large spoon to mash about half of the potatoes directly in the slow cooker to thicken the soup.
- Adjust and Serve: If you would like the soup to be thinner, stir in the remaining 1 cup of warmed chicken broth until you reach your desired consistency. Season with additional salt and pepper to taste. Serve hot, topped with bacon, chives, and extra cheese or Greek yogurt as desired.
Recipe Tips
- How do you get a creamy texture without cream? This recipe uses a clever combination of evaporated milk, Greek yogurt, and mashing some of the cooked potatoes. This creates a thick, creamy consistency that is lower in fat than heavy cream.
- Can I use bacon? Yes! For extra flavor, you can cook chopped bacon until crisp, remove it for a topping, and then use 2 tablespoons of the bacon drippings to sauté the onions instead of using butter.
- How do I prevent a lumpy slurry? To ensure your cornstarch and evaporated milk mixture is smooth, whisk it together in a separate bowl before adding it to the hot soup. Adding cornstarch directly to a hot liquid can cause it to clump.
- What are the best potatoes for this soup? Yukon gold potatoes are an excellent choice because they are naturally creamy and hold their shape well, giving you a perfect mix of smooth puree and tender chunks.
What To Serve With Crockpot Potato Soup
This hearty soup is a meal in itself, but it’s also perfect with:
- A crusty baguette or sourdough bread for dipping
- A simple green salad with a light vinaigrette
- A classic grilled cheese or BLT sandwich
How To Store Crockpot Potato Soup
Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 5 days. Freeze: This soup freezes well. For the best texture upon thawing, it’s recommended to mash almost all of the potatoes to create a smoother soup. Let it cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Crockpot Potato Soup Nutrition Facts
- Calories: 506 kcal
- Protein: 24g
- Fat: 18g
- Carbohydrates: 64g
- Sodium: 1250mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. Sauté the onions in a large Dutch oven, then add the vegetables and broth. Bring to a boil, then simmer until the vegetables are tender (about 15-20 minutes). Reduce the heat to low, stir in the cornstarch slurry, and proceed with the recipe as written.
Evaporated milk is a great way to add creaminess to a soup without the high fat content of heavy cream. It’s also very stable and less likely to curdle when heated.
Absolutely. If you prefer a completely smooth and velvety potato soup, you can use an immersion blender to puree the entire contents of the slow cooker after the vegetables are tender and before you stir in the cheese and yo
Paula Deen Crockpot Potato Soup Recipe
Description
The easiest crockpot potato soup that’s creamy, comforting, and made healthier with evaporated milk and Greek yogurt.
Ingredients
Instructions
- In a skillet, sauté the onion in butter until soft. Transfer to a 6-quart or larger slow cooker.
- Add carrots, potatoes, Italian seasoning, salt, cayenne, and 3 cups of broth to the slow cooker.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until vegetables are tender.
- In a bowl, whisk the evaporated milk and cornstarch until smooth. Stir this slurry into the soup during the last 30 minutes of cooking.
- Just before serving, stir in the cheddar cheese and Greek yogurt until the cheese is melted.
- Mash about half of the potatoes directly in the pot to thicken the soup. Add more broth if a thinner consistency is desired.
- Serve hot, topped with bacon, chives, and extra cheese.
Notes
- Bacon Option: For extra flavor, cook bacon first and use 2 tablespoons of the drippings to sauté the onions instead of butter.
- Storage: Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months.
- Thickening: Mashing some of the potatoes is a great, natural way to thicken the soup.
- Vegetarian: To make this vegetarian, simply use vegetable broth instead of chicken broth.
