Paula Deen Potato Soup Recipe
This creamy and comforting Paula Deen Potato Soup is a classic Southern dish that’s perfect for chilly days or when you need a hearty meal. Made with simple ingredients like russet potatoes, butter, milk, and cheese, this soup is rich, flavorful, and easy to prepare.
Equipment
- Large pot
- Skillet
- Immersion blender (optional)
- Ladle
Ingredients
- 6 medium russet potatoes peeled and diced
- 4 cups chicken broth or vegetable broth for a vegetarian version
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1/4 cup unsalted butter
- 2 cups whole milk or heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and black pepper to taste
- Optional toppings: chopped green onions crispy bacon, extra shredded cheese
Instructions
- Cook the Potatoes: Add the diced potatoes and chicken broth to a large pot. Increase the heat and bring to a boil, then reduce heat to maintain a simmer. Cook for roughly 10-12 minutes until the potatoes are fork-tender.
- Prepare the Soup Base: Melt the butter over medium heat in another skillet. About 3-4 minutes later, the onion and garlic will be soft and translucent. Stir this mixture into the pot with the potatoes.
- Blend the Soup (Optional): For a smooth texture, purée the soup to your desired consistency with an immersion blender. Or, purée half the soup in a blender and return it to the pot while none of the soup is: Blend half the soup in a blender.
- Add Dairy and Cheese: Fold in the milk (or cream), shredded cheddar cheese and sour cream. Use a whisk and mix until the cheese melts, making a creamy soup. Add salt and black pepper to taste.
- Simmer and Serve: Let the soup simmer for 5 minutes to allow the flavors to meld. Serve hot, garnished with your favorite toppings like green onions, bacon, or extra cheese.
Notes
For a thicker soup, mix 2 tablespoons of cornstarch with 2 tablespoons of water to form a slurry. Add it to the soup and simmer until thickened.
For added flavor, substitute half the milk with cream or use roasted garlic instead of fresh garlic.
For added flavor, substitute half the milk with cream or use roasted garlic instead of fresh garlic.