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.
Equipment
- 1 Soup pot Large, heavy-bottomed
- 1 Immersion blender Optional, for creaminess
- 1 Measuring Cups
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
Instructions
- Sauté onion and garlic in butter over medium heat until soft and fragrant.
- Add potatoes and broth. Bring to a boil, then reduce heat and simmer for 15–18 minutes, until potatoes are fork-tender.
- Blend partially or fully for desired creaminess using an immersion blender or regular blender.
- Stir in milk and cream over low heat. Simmer gently for 3–5 minutes.
- Season to taste with salt and pepper.
- 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.