The main ingredients for Paula Deen's Crockpot potato soup are hash brown potatoes, chicken broth, cream of chicken soup and cream cheese. Flavorings for the soup are chopped onion and black pepper with minced green onion, shredded cheddar cheese and bacon crumbles as toppings.
To make Paula Deen's Crockpot potato soup, combine 1 30-ounce bag of frozen hash brown potatoes with 2 14-ounce cans of chicken broth and 1 10.75-ounce can of cream of chicken soup in a slow cooker. Add 1/2 cup of chopped onion and 1/3 teaspoon of black pepper. Stir the ingredients to combine, and cover the slow cooker. Cook on a low heat setting for five to eight hours.
Add 1 8-ounce package of softened cream cheese to the soup in the slow cooker. Stir to combine well. Cook for an additional 30 minutes, stirring occasionally. The cream cheese should be well-combined.
Distribute the soup into six bowls. Top with the shredded cheese, minced green onion and bacon crumbles.
The recipe takes five minutes of preparation time and up to eight hours of cooking time. Each serving contains roughly 344 calories and 15.7 grams of fat. About 141 calories come from fat.
To make a lighter version of this recipe, select low-fat cream of chicken soup, low-fat cream cheese and reduced-fat shredded Cheddar cheese.