Easy Crock Pot Potato Soup
A warm and comforting potato soup made effortlessly in the slow cooker, perfect for chilly nights and family gatherings.
Ingredients
Main Ingredients
- 5 large russet potatoes, peeled and diced
- 1 small onion, diced
- 4 cups chicken broth Substitute with vegetable broth for vegetarian option.
- 4 tablespoons butter
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup heavy cream Substitute with coconut cream for dairy-free version.
- ⅓ cup sour cream Use dairy-free yogurt for a dairy-free version.
- 1 tablespoon Xanthan Gum Helps thicken the soup.
Instructions
Preparation
- Clear a space on your kitchen counter and gather all your ingredients.
- Peel the russet potatoes and dice them into small, evenly-sized pieces.
- Finely dice the onion.
Cooking
- Place diced potatoes and onions in the slow cooker.
- Add chicken broth, butter, minced garlic, salt, and pepper.
- Cover and set the slow cooker to low for 4-6 hours or high for 3-4 hours.
- About 30-60 minutes before the soup is ready, whisk together heavy cream, sour cream, and Xanthan Gum in a small bowl.
- Add the cream mixture to the slow cooker, stirring thoroughly.
- Cook on high for an additional 20-30 minutes to thicken.
- Taste and adjust seasoning if necessary.
- Serve hot with your choice of toppings.
- Add toppings like chopped chives, crumbled bacon, or shredded cheese if desired.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days or freeze for up to 3 months. Reheat on the stove, adding broth or cream if too thick.