Paula Deen, an American chef who was born in Albany, Georgia, on January 19, 1947, popularised Southern food through her restaurants, cookbooks, and television shows. One of her best and popular dishes is the paula deen potato soup recipe.
On a chilly winter day, Paula Deen's Crockpot Potato Soup is the ideal meal. This soup is one of the best comfort dishes and will warm you up. Additionally, it's incredibly simple to combine all the ingredients in a crockpot and cook them slowly all day. You'll be glad you tried this simple Paul Deen potato soup recipe when dinner time rolls around.
The paula deen potato soup recipe
The paula deen potato soup recipe is so easy to prepare and so tasty that you will definitely love it. The nicest thing about this recipe for crockpot potato soup is that it only requires a few ingredients, plus salt and pepper. The ingredients
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Frozen hash brown potatoes - There's no need to worry with the potato preparation. Purchase hash browns only. They have already been expertly peeled and sliced.
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Onion - Make sure to carefully cut it to avoid getting a large onion chunk.
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Red and green bell pepper - Potato soup is not particularly vibrant, but they add a lovely pop of colour and fantastic flavour to it. Make an effort to cut the bell peppers uniformly in size. This not only makes them all cook properly, but it also makes them appear nice.
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Chicken broth - Use chicken broth rather than water. It offers greater nutritional value than simply adding water and has a variety of tastes.
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Cream cheese - This soup's creamy texture is a result of the addition of cream cheese. Half of a standard cream cheese brick is 4 oz in fine for the recipe.
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Bay leaves - Bay leaves are the ideal herb for soups and stews. When the soup has finished cooking, it can be swiftly removed and adds fantastic flavour.
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Condensed cream of chicken soup - This is where the majority of the soup's taste originates. The making of paula deen potato soup recipe Combine all the ingredients excluding the cream cheese and shredded cheese. Mix thoroughly and heat for 6 to 8 hours. Cook for another 30 minutes after adding the cream cheese. Stir thoroughly until the soup is smooth. Pour into bowls and, if preferred, garnish with shredded cheese and there you go! Your delicious and simple soup is ready to warm you on the cold nights.