When the days get chilly (or honestly, even when they don’t), a crock pot potato soup recipe is like wrapping your taste buds in a warm, snuggly blanket. I still remember the first time I made this for my family—my youngest declared it “better than drive-thru fries,” which in his world is basically the highest culinary honor. The best part? You toss everything into the slow cooker, let it do its magic, and hours later you’ve got creamy, dreamy soup waiting for you.
Table of Contents
Why You’ll Love This Crock Pot Potato Soup Recipe
- Effortless cooking: Your slow cooker does all the heavy lifting.
- Family-approved: Even picky eaters (and husbands who “don’t like soup”) end up slurping seconds.
- Cozy factor: This soup tastes like home, especially when paired with crusty bread or a simple salad.
- Customizable: Vegetarian? Swap in veggie broth. Love a smoky kick? Add a dash of smoked paprika.
What Does Crock Pot Potato Soup Taste Like?
Think creamy mashed potatoes…but better. Each spoonful is velvety smooth, with tender bites of potato, buttery richness, and a subtle garlic-onion backdrop. Once you swirl in sour cream and heavy cream, it transforms into something downright indulgent. Add toppings like shredded cheese, bacon bits, or green onions, and suddenly dinner feels like comfort in a bowl.
Ingredients You’ll Need for Crock Pot Potato Soup
One of my favorite things about this Crock Pot Potato Soup Recipe is that the ingredient list is simple, affordable, and pantry-friendly. Nothing fancy, just humble basics that come together into something magical. Here’s what you’ll need:
- Russet Potatoes (5 large, peeled and diced): Russets are starchy, which makes them perfect for creamy soups. They break down just enough in the slow cooker to give you that thick, velvety texture. If you prefer chunkier bites, dice them a little larger.
- Onion (1 small, diced): A kitchen classic that adds depth and subtle sweetness. I like yellow onions here because they mellow beautifully as they cook.
- Chicken Broth (4 cups): This forms the savory base of your soup. If you want to keep it vegetarian, swap in vegetable broth. I’ve also used bone broth for a nutrient boost, and it made the soup extra rich.
- Butter (4 tablespoons): Because what’s potato soup without a little buttery goodness? It gives the broth a silky richness and that unmistakable comfort-food flavor.
- Garlic (1 teaspoon, minced): Just enough to add a savory punch without overpowering the potatoes. Fresh is best, but jarred works too when you’re short on time.
- Salt and Pepper (1 teaspoon each): These simple seasonings bring all the flavors together. Don’t skip them—potatoes need a good pinch of salt to shine.
- Heavy Cream (1 cup): This is what makes the soup luscious and indulgent. If you want to lighten it up, you can use half-and-half, but I say go all in for that creamy comfort.
- Sour Cream (1/3 cup): Adds a tangy contrast that balances the richness of the potatoes and cream. I sometimes stir in a little extra for serving because it tastes like heaven.
- Xanthan Gum (1 tablespoon): A clever thickener that keeps the soup smooth without flour. It’s gluten-free and a great pantry staple if you make soups often. If you don’t have it, you can mash some of the potatoes or use cornstarch slurry as a backup.
Love creamy soups like this one? You’ll also enjoy my Creamy Potato Soup Recipe, which takes a slightly different spin on the classic but is just as cozy.
And don’t forget about toppings! Think crispy bacon, shredded cheddar cheese, or fresh green onions. My kids love turning dinner into a “topping bar” night, which makes this Crock Pot Potato Soup Recipe even more fun and family-friendly.
(For another creamy favorite, try my Creamy Tortellini Soup or this rich Creamy Mushroom Soup.)
How to Make Crock Pot Potato Soup Recipe (Step by Step)
Cooking this Crock Pot Potato Soup Recipe is as easy as it gets. I like to think of it as a “set it and forget it” kind of meal—perfect for busy days when you want dinner to magically appear while you’re juggling everything else. Let’s break it down step by step:
Step 1: Prep Your Ingredients
- Peel and dice your russet potatoes into even chunks (about 1-inch pieces work best). This ensures they cook evenly in the slow cooker.
- Dice your onion and mince the garlic. If you want to save time, you can chop everything the night before and store it in a bowl of water in the fridge—this keeps the potatoes from turning brown.
Step 2: Load the Crock Pot
- Place the potatoes, onion, minced garlic, chicken broth, butter, salt, and pepper into your slow cooker.
- Give everything a good stir so the flavors start mingling. At this stage, it might not look like much, but trust me, the magic is about to happen.
(For another slow-cooked family favorite, try my Rotisserie Chicken Mushroom Soup Recipe—it’s hearty, creamy, and just as fuss-free.)
Step 3: Let the Slow Cooker Work Its Magic
- Cover with the lid and set your crock pot to low for 4–6 hours or high for 3–4 hours.
- You’ll know it’s ready for the next step when the potatoes are fork-tender and practically melting. Your kitchen will already smell like pure comfort at this point—my kids usually start wandering in, asking, “Is it ready yet?”
Step 4: Mix the Creamy Base
- About 30–60 minutes before the soup is done, whisk together the heavy cream, sour cream, and xanthan gum in a small bowl.
- This mixture thickens the soup and gives it that luscious, creamy texture we all love. Pro tip: whisk until completely smooth—no lumps allowed!
Step 5: Stir it All Together
- Pour the cream mixture into the slow cooker, stirring slowly to combine it with the potato base.
- Switch your crock pot to high heat and let the soup cook for another 20–30 minutes. This step allows the soup to thicken to that cozy, stick-to-your-spoon consistency.
Step 6: Serve and Enjoy
- Ladle the soup into bowls and top with your favorite garnishes. Some family favorites in my house are shredded cheddar cheese, crumbled bacon, and chopped green onions.
- Add a side of warm bread for dunking, and you’ve got yourself the ultimate comfort meal.
And that’s it! Your Crock Pot Potato Soup Recipe is ready to be enjoyed. Dinner practically made itself, and you didn’t have to hover over a stove all evening.
Tips and Tricks for Perfect Crock Pot Potato Soup
- Don’t rush the cream: Add the dairy at the end so it doesn’t curdle.
- No xanthan gum? Use cornstarch slurry or just mash some of the potatoes for thickness.
- Prep ahead: Chop potatoes and onion the night before—store in cold water to prevent browning.
- Storage: Keeps in the fridge up to 3 days. Reheat gently on the stovetop (don’t boil or it’ll split).
FAQs
Can I freeze this soup?
Yes, but skip the cream if you plan to freeze. Add it fresh after thawing for the best texture.
Can I use red potatoes instead of russet?
Absolutely! Red potatoes hold their shape better, but russets give you that fluffy, creamy texture.
What toppings go best?
Cheddar, bacon, green onions, or even a dollop of Greek yogurt instead of sour cream.
Conclusion
This crock pot potato soup recipe is everything a weeknight dinner should be: easy, comforting, and guaranteed to win over the whole family. Make a big batch, because trust me—there won’t be leftovers for long.
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Crock Pot Potato Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Crock Pot Potato Soup Recipe is creamy, comforting, and slow-cooked to perfection. Made with russet potatoes, onion, garlic, butter, and a rich blend of cream and sour cream, it’s the kind of soup that warms you up from the inside out. Easy to prepare and always a family favorite, this slow cooker recipe is perfect for busy weeknights or cozy weekends at home.
Ingredients
- 5 large russet potatoes, peeled and diced
- 1 small onion, diced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 4 tablespoons butter
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup heavy cream
- 1/3 cup sour cream
- 1 tablespoon xanthan gum
- Optional toppings: shredded cheese, green onions, crispy bacon bits
Instructions
Prepare Your Vegetables: Peel the russet potatoes and dice them into evenly sized cubes (about 1 inch each). Dice the onion and mince the garlic. Preparing the potatoes evenly helps them cook at the same rate.
Load the Crock Pot: Add the potatoes, onion, garlic, chicken broth, butter, salt, and pepper to your slow cooker. Stir gently so everything is mixed. At this stage, it looks simple, but these humble ingredients will transform during cooking.
Slow Cook to Tender Perfection: Cover with the lid and set the slow cooker on low for 4–6 hours or high for 3–4 hours. You’ll know it’s ready when the potatoes are soft and can be easily pierced with a fork. Your kitchen will smell like comfort food heaven by now.
Make the Cream Mixture: About 30–60 minutes before the cooking time is done, whisk together the heavy cream, sour cream, and xanthan gum in a small mixing bowl. The xanthan gum will start to thicken the mixture, ensuring your soup has a smooth, creamy consistency without flour. Whisk well so there are no lumps.
Add the Cream to the Soup: Pour the cream mixture into the slow cooker and stir until it’s fully combined. Switch the heat to high and let it cook for another 20–30 minutes. This final simmer thickens the soup beautifully, turning it into the velvety texture we all love.
Taste and Adjust Seasoning: Give the soup a taste. Add more salt or pepper if needed. Some people like to add a pinch of smoked paprika for depth or cayenne for a gentle heat.
Serve and Enjoy: Ladle the soup into bowls and top with your favorite garnishes—shredded cheddar cheese, chopped green onions, or crispy bacon bits all work wonderfully. Serve hot with crusty bread or a side salad for a complete meal.
Notes
- For a vegetarian version, use vegetable broth and swap the butter for olive oil.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat—avoid boiling so the cream doesn’t separate.
- If you don’t have xanthan gum, you can thicken the soup by mashing some of the potatoes directly in the slow cooker or using a cornstarch slurry.
