Description
Hearty Paula Deen crock pot potato soup emerges as a comforting classic from Southern kitchens. Creamy potatoes blend with savory bacon, creating a rich meal that welcomes you home with warm, satisfying flavors.
Ingredients
Scale
- 2 lbs (907 g) Yukon gold potatoes, peeled and cut into ½-inch chunks
- 3 large carrots, scrubbed and diced
- 1 small yellow onion, diced
- 1 cup shredded sharp cheddar cheese, plus additional for serving
- 3–4 cups reduced-sodium chicken broth (or vegetable broth for vegetarian soup)
- 1 cup nonfat plain Greek yogurt, plus additional for serving
- 1 can (12 oz/354 ml) 2% evaporated milk
- 2 tbsps unsalted butter
- 3 tbsps cornstarch
- 1 tsp Italian seasoning
- 1 tsp kosher salt, plus additional to taste
- ¼ tsp cayenne pepper
- Cooked crumbled bacon (optional)
- Chopped fresh chives (optional)
Instructions
- Preparation: Coat the interior of a 6-quart slow cooker completely with nonstick spray, ensuring full coverage.
- Aromatic Base: Melt butter in a skillet over medium heat. Sauté onions until translucent and soft, about 6-8 minutes. Transfer caramelized onions to the slow cooker.
- Vegetable Infusion: Add carrots, potatoes, Italian seasoning, salt, and cayenne pepper to the slow cooker. Pour chicken broth over the vegetables and mix thoroughly.
- Slow Cooking: Cover and cook on low for 6-8 hours or high for 3-4 hours until vegetables become tender and easily mashed.
- Thickening Process: Whisk evaporated milk and cornstarch in a bowl until completely smooth and lump-free.
- Final Touches: During the last 30 minutes, integrate the cornstarch-milk mixture into the slow cooker. Simmer to allow gradual thickening.
- Creamy Transformation: Incorporate cheddar cheese and Greek yogurt. Partially mash potatoes using a potato masher to create a more robust texture.
- Consistency Adjustment: Modify soup thickness by adding warm chicken broth if needed. Season with additional salt and black pepper to taste.
- Serving Presentation: Ladle soup into bowls. Garnish with crispy bacon bits, fresh chives, extra cheese, and a dollop of Greek yogurt for an elevated culinary experience.
Notes
- Potato Prep Power: Select starchy potatoes like Russet or Yukon Gold for maximum creaminess and easier mashing during the final stages of cooking.
- Slow Cooker Success: Avoid lifting the lid frequently during cooking to maintain consistent temperature and prevent heat loss, which can extend overall cooking time.
- Thickness Trick: Add cornstarch mixture gradually and stir well to prevent lumps, ensuring a smooth and velvety soup texture without unwanted clumps.
- Flavor Enhancement: Let soup rest for 10-15 minutes after cooking to allow flavors to meld and develop a more complex, rich taste profile.
- Prep Time: 45 minutes
- Cook Time: 6 hours
- Category: Dinner, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 30 mg