Are you looking for the ultimate comfort food? This Paula Deen Potato Soup Recipe is exactly what you need. It is rich, creamy, and very easy to prepare at home.
Learning how to make Paula Deen Potato Soup is simple. Follow these steps to create a hearty meal for your family.
The ingredients for Paula Deen Potato Soup are quite basic. You will find them in any local grocery store quickly.
If you love this, try our Joanna Gaines Mac and Cheese Recipe for another classic. It pairs perfectly with hearty soup dishes during the winter season.
Tell Me About This Paula Deen Potato Soup
Rich Creamy Flavor: The combination of butter, heavy cream, and potatoes creates an incredibly smooth and savory taste.
Perfect Texture: This soup is thick and velvety which feels wonderful during a cold and rainy day.
Very Simple Process: Even if you are a beginner cook, you can master this easy soup recipe quickly.
Quick Cooking Time: You can have this delicious meal ready to serve in under one hour of work.
Equipment List
Large Pot: Used for boiling your potatoes and simmering the base.
Whisk: Perfect for mixing the flour and cream without any lumps.
Potato Masher: Helps you reach the ideal consistency for your soup base.
Sharp Knife: Essential for peeling and chopping potatoes into even cubes.
Ingredients You Need for Paula Deen Potato Soup
Russet Potatoes: These provide the best starch content for a thick soup.
Chicken Broth: Adds a savory depth that elevates the potato flavor profile.
Heavy Cream: This gives the soup its signature rich and decadent texture.
Butter: Used to create a roux that thickens your soup base.
Flour: Works with the butter to build a stable, thick texture.
Sharp Cheddar: Adds a bold cheese flavor and makes the soup gooey.
Bacon: Crumbled bacon adds a salty crunch that tastes absolutely delicious.
How to Assemble
1. Prepare the Potatoes
Peel your potatoes and cut them into small uniform cubes. Place them into a pot with broth and boil them.
2. Make the Roux
In a separate pan, melt your butter over low heat. Add the flour and whisk it to form a paste.
3. Add the Cream
Slowly pour the cream into your butter and flour mixture. Keep whisking until the sauce becomes thick and smooth.
4. Combine Everything
Add the cream mixture to your cooked potato pot. Use a masher to reach your desired soup consistency.
5. Finish with Toppings
Stir in the cheese until melted. Serve in bowls with bacon and green onions on top.
Recipe Success Tips
➡️ Always use high-quality butter for the best possible soup base flavor.
➡️ Keep your heat low so the milk and cream do not burn.
➡️ Mash potatoes gently to keep some small chunks for better texture.
➡️ Add extra crispy bacon for a salty contrast to the cream.
➡️ Follow food safety guidelines when handling your kitchen ingredients properly.
How To Store Leftover
Keep your leftovers in an airtight container in the fridge. This soup stays fresh for about three days if chilled properly.
When reheating, use low heat on the stovetop slowly. You might need to add a splash of milk or broth.
FAQs about Paula Deen Potato Soup
Can I freeze this soup? Cream-based soups often separate when frozen, so it is best enjoyed fresh or kept in the refrigerator for a few days instead of freezing.
Can I use low-fat milk? You can, but the soup will not be as thick or creamy. We recommend sticking with heavy cream for the best results in this recipe.
How do I make it vegetarian? Simply swap the chicken broth for high-quality vegetable broth. You can also skip the bacon or use a plant-based bacon alternative for toppings.
Nutritions
| Calories | 450 kcal |
| Fat | 28g |
| Carbs | 35g |
| Protein | 12g |
Conclusion
This recipe is truly a staple for every cozy home kitchen. We hope you enjoy making this soup for your loved ones soon.
For more delicious meal ideas, check out our Chicken Enchiladas with White Sauce Recipe next. Happy cooking and enjoy your meal!
Paula Deen Potato Soup Recipe
Ingredients
- 4 cups Russet potatoes, peeled and cubed
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1/2 cup Butter
- 1/4 cup All-purpose flour
- 1 cup Sharp cheddar cheese, shredded
- 4 slices Bacon, cooked and crumbled
- 1/4 cup Green onions, sliced
- 1 tsp Salt and pepper
Instructions
- Cook the bacon until crispy and set aside.
- Boil potatoes in chicken broth until tender.
- Melt butter in a separate saucepan.
- Whisk flour into butter to create a roux.
- Slowly stir the cream into the roux until thickened.
- Combine the creamy mixture with the cooked potatoes.
- Stir in shredded cheese until melted and smooth.
- Serve hot topped with crispy bacon and green onions.