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.