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Bowl of creamy Paula Deen potato soup easy topped with cheddar and green onions on a rustic wooden table.

Paula Deen Potato Soup Easy

This Paula Deen-inspired potato soup is creamy, comforting, and ready in just 30 minutes! A simplified twist on a Southern classic, it’s perfect for busy weeknights and family dinners, with easy ingredients and incredible flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 0 minutes
Total Time 30 minutes
Servings: 4 people
Course: dinner, Main Course, Soup
Cuisine: American, comfort food, Southern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Russet potatoes Peeled and diced
  • 1 small Yellow onion Finely chopped
  • 2 cloves Garlic Minced
  • 4 cups Chicken broth Or vegetable broth
  • 1 cup Whole milk
  • 1 cup Heavy cream Or half-and-half
  • 1 tbsp Butter
  • 0.5 tsp Salt Adjust to taste
  • 0.25 tsp Black pepper
  • 0.5 cup Shredded cheddar cheese Optional garnish
  • 2 Green onions Optional garnish chopped

Equipment

  • 1 Soup pot Large, heavy-bottomed
  • 1 Immersion blender Optional, for creaminess
  • 1 Measuring Cups

Method
 

  1. Sauté onion and garlic in butter over medium heat until soft and fragrant.
  2. Add potatoes and broth. Bring to a boil, then reduce heat and simmer for 15–18 minutes, until potatoes are fork-tender.
  3. Blend partially or fully for desired creaminess using an immersion blender or regular blender.
  4. Stir in milk and cream over low heat. Simmer gently for 3–5 minutes.
  5. Season to taste with salt and pepper.
  6. Serve hot, garnished with shredded cheese and green onions if desired.

Notes

  • For a vegetarian version, use vegetable broth.
  • For dairy-free, substitute plant-based milk and coconut cream.
  • Soup thickens as it cools, add a splash of milk when reheating.
  • Freezes well for up to 3 months. Fully blend before freezing for best texture.