Easy Crock Pot Potato Soup
Learn how to make this Easy Crock Pot Potato Soup for the absolute best comfort food. The slow cooker does all the work to make the creamiest potato soup that will impress the entire family.
Servings: 6
Equipment
- 1 slow cooker I recommend this Crockpot!
Ingredients
- 5 large russet potatoes peeled and diced
- 1 small onion diced
- 4 cups chicken broth
- 4 tablespoons butter
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup heavy cream
- ⅓ cup sour cream
- 1 tablespoon Xanthan Gum
Instructions
- Add the potatoes, diced onions, chicken broth, seasonings, and butter to your slow cooker.
- Cook on low 4 to 6 hours, or on high 3-4 hours - until potatoes are soft.
- About 30-60 minutes before it is done, in a small mixing bowl whisk the heavy cream, sour cream, and the Xanthan gum together. This will get thick.
- Stir into the soup.
- Cook the soup on high for 20 to 30 minutes until the soup thickens slightly.
Video
Notes
Serve with your favorite toppings. We like cheddar cheese, sour cream, chives and bacon! you can substitute 2 tablespoons of corn starch instead of the Xanthan gum to help thicken the soup.
Recipe Tips
- Topping - You need toppings like you would for a loaded baked potato. Make sure you have butter, sour cream, crispy bacon, and chives.
- Topping Bar - Serve these toppings along the side of the soup. Everyone can add their own toppings to make their favorite version of potato soup.
- Cutting Potatoes - When preparing this soup, make sure to cut the potatoes in about the same size. This helps to cook them evenly. After cooking, you can test the potatoes by using a fork.
- Cooking Soup - You can cook this soup on low or high, depending what you prefer.
- Hand grate the cheese – If you are topping the soup shred the cheese instead of buying pre-shredded. The cheese will melt smoother. Pre shredded cheese will make the soup stringy.
Variation Ideas
- Change the Potatoes - The recipe calls for russet potatoes. But you can use Yukon gold potatoes instead. Yukon golds really make it thick and creamy. Red potatoes are another option. You can substitute a bag of frozen hash browns instead of the the potatoes. Then this soup just got even easier.
- Mash Potatoes - If you prefer a smoother soup that is less chunky. You can use a potato masher to mash potatoes more to reach the desired consistency. Immersion blender also works great to mash some of the potatoes.
- Stir in Ingredients - Try stirring bacon and 1/2 cup of sharp cheddar cheese in the soup. Stir in right before serving for a different flavor.
- Whipping Cream - Another idea is Crock Pot Potato Soup with whipping cream. Evaporated milk is another option instead of heavy cream.
- Add Meat - If you are wanting a hearty soup add in cooked ground sausage. It adds flavor, texture and makes it the best soup.
- Vegetables - Feel free to add in other types of vegetables into the potato soup. We recommend bell peppers or chopped broccoli. It is a great way to sneak in those veggies.
- Stovetop – You can easily make this potato soup on the stovetop. Cook the soup over medium heat in a saucepan or Dutch oven. Bring to a Boil the potatoes in water and then simmer over low heat.
- Serving – You can easily serve this soup with a slotted spoon. But we like use a ladle to get all the broth.
Nutrition
Calories: 408kcal | Carbohydrates: 38g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 81mg | Sodium: 584mg | Potassium: 950mg | Fiber: 3g | Sugar: 2g | Vitamin A: 895IU | Vitamin C: 11.7mg | Calcium: 76mg | Iron: 1.9mg
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