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Easy Crock Pot Potato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 132 reviews
  • Author: Lisa
  • Prep Time: 20 minutes
  • Cook Time: 6 hours 30 minutes
  • Total Time: 6 hours 50 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Description

This Easy Crock Pot Potato Soup is a comforting and creamy dish made effortlessly in a slow cooker. Featuring tender russet potatoes simmered with onion, garlic, and chicken broth, it’s enriched with butter, heavy cream, and sour cream for a luscious texture. The addition of xanthan gum thickens the soup without flour, making it perfect for those seeking a smooth and hearty meal with minimal fuss.

Ingredients

Units Scale

Soup Base

  • 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

Cream Mixture

  • 1 cup heavy cream
  • 1/3 cup sour cream
  • 1 tablespoon xanthan gum

Instructions

  1. Combine Ingredients: Add the peeled and diced russet potatoes, diced onion, chicken broth, minced garlic, salt, pepper, and butter into the slow cooker. Ensure all ingredients are evenly distributed.
  2. Slow Cook: Cook the mixture on low for 4 to 6 hours, or on high for 3 to 4 hours, until the potatoes are tender and easily pierced with a fork.
  3. Prepare Cream Thickener: Approximately 30 to 60 minutes before the cooking time ends, whisk together the heavy cream, sour cream, and xanthan gum in a small mixing bowl until the mixture thickens slightly and is smooth.
  4. Incorporate Cream Mixture: Stir the cream mixture thoroughly into the soup to blend the flavors and create a creamy texture.
  5. Final Thickening: Continue to cook the soup on high for an additional 20 to 30 minutes, allowing the soup to thicken to the desired consistency.

Notes

  • You can adjust the seasoning to taste, adding more salt or pepper if desired.
  • For a vegetarian version, substitute chicken broth with vegetable broth and omit butter or use a plant-based alternative.
  • Make sure to whisk the cream mixture well to avoid lumps when adding xanthan gum.
  • Serve the soup with optional toppings like shredded cheese, chopped green onions, or crispy bacon bits for extra flavor and texture.
  • Leftovers can be refrigerated for up to 3 days and reheat gently on the stovetop.

Find it online: https://yumyy.com/easy-crock-pot-potato-soup-recipe/