Taken from Cooking with Paula Deen (January/February 2008 issue)
- 1/2 cup onion chopped
- 1 can cream of chicken soup
- 3 cans chicken broth
- 1/4 teaspoon ground black pepper
- 1 bag hash-brown potatoes frozen
- 1 package cream cheese softened
- minced green onions, cheddar cheese garnish:
- cream of mushroom soup 1/2 cup chopped onion, and 4 oz of cream cheese for a thinner p
- Carbohydrate 5.94212541666667 g
- Cholesterol 19.095 mg
- Fat 8.1778525 g
- Fiber 0.450520842681328 g
- Protein 2.70199791666667 g
- Saturated Fat 3.5617225 g
- Serving Size 1 1 Serving (128g)
- Sodium 520.6235 mg
- Sugar 5.49160457398534 g
- Trans Fat 1.30125583333333 g
- Calories 107 calories
Step-by-step
- In a 6-quart electric slow cooker, combine potatoes, broth, soup, onion, and pepper.
- Cover, and cook on low for 5 hours.
- Stir in cream cheese; cook 30 minutes, stirring occasionally, until combined.
- Garnish with green onion, if desired.
Thick potato soup emerges from the slow cooker with a velvety, opaque body punctuated by tender pieces of frozen hash browns and seasoned with sharp hits of black pepper and chicken broth. Mastering this slow-simmered dish requires understanding how starch interacts with prolonged heat and dairy fats. Because commercial canned soups contain emulsifiers, combining them directly with chicken broth creates a stable base that will not break during the five-hour low-heat cycle.
- Soften the cream cheese completely to room temperature before incorporating it, as cold dairy dropped into hot soup will curdle and leave small, stubborn lumps.
- Judge the soup's doneness visually by examining the potato pieces: they should yield instantly to the back of a wooden spoon without offering any resistance at their centers.
- Stir the softened cream cheese thoroughly during the final 30 minutes of cooking to ensure complete dispersion through the 6-quart vessel.
- Pair this rich soup with a crisp, acidic green salad dressed in a sharp vinaigrette to cut through the heavy dairy fats and balance the palate.
- Serve crusty artisan sourdough bread alongside the bowls to provide structural contrast and a dry, chewy texture that complements the velvety liquid.
Properly stored in an airtight container in the refrigerator, leftovers remain safe to eat for up to four days. Reheat individual portions gently on the stovetop over medium-low heat, whisking occasionally to restore the emulsion if any separation occurs.
