Paula Deens Crockpot Potato Soup for 8 Servings

Instructions:

1. Layer the foundation. In a 6 quart slow cooker, combine the 30 oz frozen hash browns, 1/2 cup diced onions, 1/4 tsp black pepper, 32 oz chicken broth, and 10.75 oz condensed cream of chicken soup.
2. Incorporate the base. Stir the mixture thoroughly with a silicone spatula until the condensed soup is fully dissolved into the broth. Note: This prevents clumps of soup from scorching on the bottom.
3. Start the slow simmer. Cover the slow cooker and cook on LOW for 6 hours. Do not use the high setting, as the potatoes need time to hydrate without disintegrating.
4. Prepare the cream element. At the 5 hour mark (one hour before serving), whisk the 8 oz softened cream cheese and 1/2 cup melted butter in a small bowl until completely smooth.
5. Fold in the richness. Open the crockpot and fold the cream cheese mixture into the soup. Stir gently until the broth changes from translucent to a rich, opaque cream color.
6. The final stretch. Replace the lid and continue cooking for the final 1 hour to allow the flavors to marry and the dairy to stabilize.
7. Texturize the broth. Before serving, use a potato masher to give the soup 3–4 quick mashes. Do this until the soup looks thick but still has visible potato shreds.
8. Garnish and serve. Ladle the hot soup into bowls and immediately top with 1 cup shredded cheddar, 6 slices of crumbled bacon, and 1/4 cup fresh chives. Kulajda: Czech Potato Soup Recipe with Dill — Master the authentic Kulajda recipe: Czech Potato Soup Recipe with Sour Cream...Barefoot Contessa Black Bean Soup Recipe in 30 Min — Master the barefoot contessa black bean soup recipe with our step-by-step gui...Roasted Basil Chicken Soup for 6 Servings — Master roasted basil chicken and onion soup with our easy roasting technique ... $img_2$