Crockpot Potato Soup Recipe

There’s something so comforting about a warm, hearty bowl of potato soup, especially as the weather turns chilly. And when it’s made in a crockpot? Even better! This Crockpot Potato Soup is everything you want from a cozy, homemade dish—rich, creamy, and packed with flavor. What I love most about it is how effortlessly it all comes together. You can toss everything into the slow cooker, let it do its thing, and then come back to a piping hot dinner that feels like it’s been simmering for hours (because, well, it has!).

This is one of those recipes that feels like a hug in a bowl. It’s also incredibly versatile, perfect for both busy weeknights and relaxed weekends. I’ve experimented with it a few times, and every time, it’s a winner. Let me walk you through how to make this, with a few tips and variations along the way!

this RECIPE

A family favorite with a story behind it

Years ago, when my crockpot was still relatively new and I was looking for ways to use it more often, I stumbled across the idea of slow-cooked potato soup. One particularly cold weekend, I threw some ingredients together—potatoes, onions, broth—and crossed my fingers. What came out was magical, and it quickly became a family favorite. The smell alone—savory, buttery, with just a hint of garlic—brings back memories of those cozy afternoons spent inside. My kids would hover near the kitchen, peeking under the lid to sneak a taste, and even now, it’s still the dish they request whenever they come home. It’s amazing how food can create such strong memories!

A humble dish with deep roots

Potato soup is a dish with humble beginnings, rooted in frugality and the simple availability of ingredients like potatoes and onions. It’s been a staple in various cultures for centuries, with each region adding its own twist. In Ireland, for instance, you’ll often find it thickened with cream and butter, while in some parts of the U.S., it’s more of a broth-based soup. This version, with its creamy richness and thickened consistency, is a nod to the comforting, hearty soups of the past—perfect for filling bellies and warming souls.

Let’s talk ingredients: the magic behind the simplicity

• Russet potatoes: These are the heart of the soup. Russets are perfect because they break down beautifully during cooking, giving the soup a smooth, velvety texture. If you don’t have russet potatoes on hand, Yukon golds work well too, adding a slightly buttery flavor.
• Onion: Onions bring a subtle sweetness and depth of flavor. If you prefer a milder taste, you could substitute with shallots or even leeks.
• Chicken broth: This is the base of the soup, adding flavor and body. For a vegetarian version, feel free to swap in vegetable broth—just be sure to check the seasoning levels.
• Butter: Adds richness and enhances the flavor. If you’re looking for a dairy-free option, you could use olive oil or a plant-based butter.
• Minced garlic: Just a teaspoon adds a delightful savory note. If you’re a garlic lover, feel free to add a bit more, or try roasted garlic for a deeper, more complex flavor.
• Heavy cream and sour cream: These two are responsible for the soup’s creamy texture. You can substitute with half-and-half if you want something a bit lighter, or even coconut milk for a dairy-free twist. The sour cream adds a nice tang that balances out the richness.
• Xanthan gum: This is the thickening agent in the soup, giving it that luscious, spoon-coating consistency. If you don’t have xanthan gum, you can use cornstarch or a flour-based roux, though the texture will be slightly different.

Kitchen gear: What you need (and what you can skip)

Your crockpot is the star of the show here, doing all the heavy lifting. But besides that, there are a few tools that make the process smoother:

• Slow cooker: Whether you have a fancy one with timers and settings or a basic model, any slow cooker will do the job. The key is to make sure it’s large enough to hold all the ingredients—at least 6 quarts.
• Mixing bowl: You’ll need a small bowl for whisking together the cream, sour cream, and xanthan gum towards the end. Nothing fancy required!
• Potato peeler: Since we’re using russet potatoes, peeling them is a must. If you’re not a fan of peeling, you can always leave the skins on for a more rustic feel.
• Whisk: For mixing the cream and xanthan gum, a whisk helps ensure everything is smooth and lump-free.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Prep your ingredients: Start by peeling and dicing your potatoes. The smaller you dice them, the faster they’ll cook and break down. Dice your onion as well—I like to keep the pieces fairly small so they melt into the soup.
2. Load the crockpot: Add your potatoes, onions, chicken broth, butter, garlic, salt, and pepper into the slow cooker. Give everything a good stir to distribute the seasonings.
3. Set it and forget it: Cook on low for 4-6 hours or on high for 3-4 hours. You’ll know it’s ready when the potatoes are soft and easily pierced with a fork. Pro tip: Check in around the 3-hour mark to see how things are going—you don’t want your potatoes to turn into mush!
4. Thicken it up: About 30-60 minutes before the soup is done, whisk together the heavy cream, sour cream, and xanthan gum in a small bowl. It’ll start to thicken up almost immediately, but don’t worry—it’ll loosen up once it hits the heat of the soup.
5. Combine and cook: Stir the cream mixture into the soup and turn the crockpot to high. Let it cook for another 20-30 minutes until the soup thickens to your liking. I like to give it an occasional stir to make sure everything is evenly combined.
6. Taste and adjust: Before serving, give it a taste and adjust the seasonings. A little more salt or pepper might be needed, depending on your broth.

Variations I’ve tried (and loved!)

• Gluten-free version: This recipe is naturally gluten-free thanks to the xanthan gum. But if you’re not a fan of xanthan gum, you can use cornstarch or a rice flour slurry for a gluten-free alternative.
• Vegan option: Swap the butter for olive oil, use vegetable broth, and replace the heavy cream and sour cream with plant-based alternatives like coconut cream or cashew cream. The soup will still be incredibly rich and satisfying!
• Add some veggies: I’ve tossed in a handful of diced carrots or celery for extra texture and flavor. You can also add spinach or kale towards the end for a burst of color and nutrition.
• Spicy twist: A pinch of red pepper flakes or a dash of hot sauce will add a nice kick if you like a bit of heat in your soup.

Serving suggestions: Make it a meal

To serve, ladle the soup into bowls and garnish with a sprinkle of fresh herbs—chives or parsley work beautifully here. If you want to add a little crunch, some crispy croutons or toasted bread on the side are perfect. A simple green salad with a light vinaigrette would also balance out the richness of the soup. For a fun touch, you can serve the soup in small bread bowls if you’re hosting a dinner party!

Pair it with these drinks

This Crockpot Potato Soup pairs wonderfully with non-alcoholic drinks that complement its creamy texture. A chilled sparkling water with lemon is light and refreshing, cutting through the richness. If you’re in the mood for something warm, herbal tea (like chamomile or peppermint) is a soothing option. For a slightly more indulgent pairing, a hot apple cider brings a cozy, fall vibe to the meal, and the sweetness contrasts nicely with the savory soup.

Storing and reheating tips

If you have leftovers (which you might not, because it’s so delicious!), they store beautifully. Let the soup cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to 4 days. When you’re ready to reheat, warm it up on the stove over medium-low heat, stirring occasionally. If the soup has thickened too much, just add a splash of broth or milk to thin it out.

You can also freeze the soup for up to 3 months. Just make sure to leave out the sour cream and heavy cream before freezing, as dairy can separate when frozen. Add them in when you reheat the soup.

Adjusting for different serving sizes

This recipe makes enough for about 6 hearty servings, but you can easily scale it up or down. If you’re making it for a crowd, double the ingredients, but keep in mind that it might take a little longer to cook. If you’re cooking for two, you can halve the recipe, but I’d still recommend using the full amount of broth to ensure the soup doesn’t dry out.

Common issues (and how to avoid them)

• Too thick? If your soup ends up thicker than you like, just add a bit more broth or milk to thin it out.
• Too thin? If the soup doesn’t thicken as much as you’d like, mix a little extra xanthan gum or cornstarch with cold water and stir it in. Let it cook for a bit longer to thicken up.
• Potatoes aren’t soft? If the potatoes are still firm after the recommended cooking time, they might have been cut too large. Keep cooking them on high until they soften.

Ready to dive into a bowl of comfort?

I hope you give this Crockpot Potato Soup a try! It’s the perfect recipe to warm up chilly days, and it’s so easy to make. Feel free to put your own spin on it—I’ve found that it’s one of those dishes that welcomes creativity. Whether you keep it classic or add your own favorite ingredients, it’s bound to become a go-to in your kitchen.

Frequently asked questions

1. Can I use another type of potato?
Absolutely! Yukon golds work great and give a slightly buttery flavor, while red potatoes hold their shape a bit more for a chunkier texture.

2. How do I make it dairy-free?
Swap the butter for olive oil, and use coconut milk or cashew cream in place of the heavy cream and sour cream. It’ll still be wonderfully creamy!

3. Can I cook this soup on the stovetop?
Yes! Just simmer the potatoes and onions in the broth until tender, then add the cream mixture and cook until thickened.

4. What’s a good substitute for xanthan gum?
Cornstarch or a flour-based roux works well. Mix it with cold water before adding to avoid lumps.

5. Can I freeze leftovers?
Yes, but leave out the cream and sour cream before freezing. Add them when reheating for the best texture.

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