Paula Deens Crockpot Potato Soup Food

PAULA DEEN'S CROCKPOT POTATO SOUP

Paula Deen's Crockpot Potato Soup image

Paula Deen's Crockpot Potato Soup is the best comfort food on a cold winter day.

Provided by insanelygood

Time 6h10m

Number Of Ingredients 7

Ingredients

1 (30 oz) bag frozen hash-brown potatoes
2 (14 oz) cans chicken broth
1 (10.75 oz) can cream of chicken soup
1/2 cup onion (chopped)
1/3 tsp ground black pepper
1 (8 oz) package cream cheese (softened)
Garnish: minced green onion, Cheddar, shredded, and bacon

Steps:

Place the frozen hash browns, chicken broth, cream of chicken soup, chopped onions, and ground black pepper in a crockpot.
Cover the pot and turn the heat on low. Cook for 5 hours.
Add 8 oz (1 package) of softened cream cheese. Cook for an additional 30 minutes and stir now and then until combined.
Optional but highly suggested: top with shredded Cheddar cheese, bacon strips, and minced green onion.

Nutrition Facts : Calories 200 cal

PAULA DEEN'S CROCKPOT POTATO SOUP RECIPE - (3.7/5)

Paula Deen's Crockpot Potato Soup Recipe - (3.7/5) image

Provided by charlotteh371

Number Of Ingredients 8

Ingredients

1 Bag of frozen hash-brown potatoes - squares, not strips (30 oz bag)
1/3 - 1/2 cup chopped onion (depends how much you like onion)
1/4 teaspoon ground black pepper
2 Cans of chicken broth (14.5 oz each)
1 Can cream of chicken soup
1 Package Cream Cheese (softened)
1/2 cup Shredded Cheese
Cheese for the top!

Steps:

1.Combine all the ingredients (except for the cream cheese and cheese) and mix well then cook on medium 4 hours. crock 2 Paula Deens Crock Pot Potato Soup Recipe2.Add the cream cheese (softened) and 1/2 cup cheese at the end and cook for another 20-30 minutes. crock Paula Deens Crock Pot Potato Soup Recipe3.Add some cheese to the top 4.Enjoy!

PAULA DEEN'S POTATO SOUP WITH SHRIMP

Paula Deen's Potato Soup With Shrimp image

When I saw Paula demonstrate this, I knew I had to try it. Believe me, it is yummy -- thick and potato-y. And the shrimp are a tasty surprise! Paula says if you don't have shrimp, you can add corn instead. You may use whole milk, reduced fat milk (2 percent) or low-fat milk (1 percent) in this recipe

Provided by Lorraine of AZ

Categories Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 cups salt water
1 lb medium shrimp
1/8 lb butter (1/2 stick)
1 small onion, diced
2 medium carrots, diced about the same size as the onion
2 tablespoons all-purpose flour
8 medium russet potatoes, peeled and cubed
4 cups milk
2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
crumbled bacon bits, for garnish
grated sharp cheddar cheese, for garnish
dill sprigs, garnish (optional)

Steps:

In a small saucepan, bring the salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, about 2 or 3 mintes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them and chop roughly into big chunks -- or not. Paula likes to leave her shrimp whole, so this is your preference.
In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Do not allow to take on color. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Mine took longer to reach this point. I suggest covering the pot during this time. Add the half-and-half, salt and pepper.
When heated through, serve soup sprinkled with bacon bits and grated cheese. Garnish with dill sprigs, if desired.

Nutrition Facts : Calories 549.5, Fat 20.1, SaturatedFat 11.8, Cholesterol 173.4, Sodium 929.8, Carbohydrate 64.9, Fiber 7.1, Sugar 4, Protein 28.5

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