There’s something deeply comforting about a bowl of potato soup, especially as the weather starts to cool down. And when it’s made in a crockpot? Well, that’s just a cozy meal without the fuss. This Crockpot Potato Soup has quickly become one of my go-to recipes. Not only does it require minimal effort (hello, set it and forget it!), but the results are always heartwarming and delicious. Whether you’re looking for a weeknight dinner or something easy for meal prep, this soup covers all the bases.

I remember the first time I made it, I was dealing with a particularly busy day—one of those days where the thought of cooking anything sounded overwhelming. But I had a pile of potatoes staring me down on the counter and the trusty slow cooker within arm’s reach. A little chopping, a quick dump of ingredients, and several hours later, the house was filled with the most amazing aroma. The best part? I didn’t have to stand over the stove to make it happen.

🍲 Why this crockpot potato soup is a must-try

What makes this recipe stand out is its creamy texture without being overly rich, and the fact that it’s gluten-free thanks to the addition of xanthan gum instead of flour. Xanthan gum is a sneaky little trick I started using when I wanted to cut back on carbs but still needed that velvety thickness in soups. Plus, this soup is wonderfully customizable, so feel free to tweak it to suit your taste or dietary needs.

I love how rustic yet indulgent this soup feels. You’ve got the humble potato, but with a touch of heavy cream and sour cream, it transforms into something extra special. It’s the perfect antidote to chilly days or when you’re just in need of some serious comfort food.

A little backstory on potato soup

Potato soup is one of those classic dishes that seems to pop up in every culture, in various forms. From the chunky chowders of Ireland to the smooth, creamy versions found in France, potatoes have long been a staple for hearty, budget-friendly meals. The simple combination of starchy potatoes and savory broth makes it a beloved dish worldwide.

In this version, we’re using a slow cooker to do all the heavy lifting. And while potato soup has been around for centuries, it’s pretty cool how modern gadgets like crockpots make it easier to enjoy these age-old dishes with minimal effort. I mean, can you imagine stirring a pot over a fire for hours just to get that creamy texture?

Let’s talk ingredients: the stars of the show

Russet potatoes: These are the backbone of the soup. Their starchy nature makes them perfect for creating a thick and creamy base. If you’re out of russets, Yukon Golds work well too, though they’ll give the soup a slightly buttery flavor.
Onion: A small onion, finely diced, adds a subtle sweetness and depth to the soup. If you’re not an onion fan, leeks can be a milder, more delicate substitute.
Chicken broth: This gives the soup a savory foundation. You could easily swap it with vegetable broth if you’re looking to make the soup vegetarian.
Butter: Adds richness and a touch of silkiness to the soup. If you want to lighten it up, you could use olive oil, but butter really makes it feel indulgent.
Heavy cream & sour cream: These two are responsible for the luscious, creamy texture. You can substitute half-and-half or Greek yogurt if you’re looking for a slightly lighter version.
Xanthan gum: This is our secret weapon for thickening without adding any extra carbs or gluten. If you don’t have xanthan gum, a cornstarch slurry works, but it won’t be as low-carb.
Minced garlic, salt, pepper: The flavor enhancers. Garlic adds a nice punch, while the salt and pepper keep everything balanced.

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

To make this recipe, you don’t need any fancy tools, but there are a few things that can make the process even easier:

Slow cooker: The star of the show, obviously. A 4-6 quart slow cooker works perfectly for this recipe. If you don’t have one, you could simmer everything on low in a heavy pot on the stovetop, but you’ll need to babysit it a bit more.
Immersion blender (optional): If you prefer a smoother texture, an immersion blender is great for blitzing the soup right in the crockpot. You can also transfer it in batches to a blender, but why dirty more dishes?
Mixing bowl: You’ll need a small one to whisk together the cream, sour cream, and xanthan gum. Nothing fancy here!

Step-by-step: making the perfect crockpot potato soup

Alright, let’s get cooking! Here’s how I make this dreamy, creamy potato soup:

Prep your veggies: Start by peeling and dicing your potatoes. You want them in roughly 1-inch cubes so they cook evenly. Dice up your onion too. There’s something so satisfying about the rhythmic chop-chop of potatoes, isn’t there? (Or maybe that’s just me.)
Load up the crockpot: Toss the diced potatoes, onions, chicken broth, butter, garlic, salt, and pepper into your slow cooker. Give everything a little stir so the seasonings are evenly distributed.
Cook low and slow: Set your slow cooker to low for 4-6 hours, or high for 3-4 hours, until the potatoes are fork-tender. I usually go for low and let the magic happen while I get other things done. (Pro tip: don’t keep opening the lid to check; every peek adds time!)
Whisk the cream mixture: About 30-60 minutes before the soup is done, whisk together the heavy cream, sour cream, and xanthan gum in a small mixing bowl. This will start to thicken up a bit—don’t worry, that’s exactly what you want.
Thicken the soup: Stir the cream mixture into the soup. If you want a super creamy texture, this is when you could blend some (or all) of the soup. Personally, I like a mix of smooth and chunky, so I blend just about half. Then let it cook for another 20-30 minutes on high until the soup thickens to your liking.

Variations and tweaks: make it your own

The beauty of this potato soup is how customizable it is. Here are a few of my favorite tweaks:

Vegan version: Swap the butter for a plant-based alternative, use vegetable broth, and replace the cream and sour cream with coconut cream or cashew cream. You’ll still get that rich texture without any dairy.
Low-carb twist: If you’re looking to cut even more carbs, you can substitute half the potatoes with cauliflower. I’ve tried this, and it’s shockingly good! The cauliflower blends seamlessly with the potatoes.
Cheesy goodness: Add a cup of shredded cheddar cheese during the last 10 minutes for a cheesy potato soup. You won’t regret it.
Bacon lover’s dream: Top with crispy bacon bits for that extra smoky flavor. Honestly, bacon makes everything better, right?

Serving up the goodness: how to present your soup

When it’s time to serve, ladle the soup into bowls and sprinkle with some fresh chopped chives, shredded cheese, or—my favorite—a dollop of extra sour cream. Serve it with warm, crusty bread or homemade croutons for a little extra crunch.

If you’re hosting, consider setting up a “soup bar” with toppings like bacon bits, green onions, shredded cheese, and croutons so everyone can customize their bowl. It’s such a fun, interactive way to enjoy a meal together.

Drink pairings: what to sip with your soup

For drinks, I like to keep it simple and refreshing. A crisp white wine, like a Sauvignon Blanc, pairs beautifully with the creamy texture of the soup. If you’re more of a beer fan, a light pilsner or a pale ale works great, cutting through the richness of the soup. And if it’s one of those cozy evenings, a warm mug of apple cider can be a comforting option.

Leftovers, storage, and reheating tips

If you find yourself with leftovers (which rarely happens in my house), you can store the soup in an airtight container in the fridge for up to 3 days. It does thicken up in the fridge, so when reheating, I like to add a splash of chicken broth or water to bring it back to that perfect consistency.

This soup also freezes well! Just skip adding the cream and sour cream before freezing. Once you’re ready to eat, thaw it in the fridge overnight, reheat it, and then stir in the cream mixture.

Adjusting for different serving sizes

This recipe makes about 6 hearty servings, but you can easily double it if you’re feeding a crowd. Just make sure your slow cooker is big enough! If you’re cooking for two, you can halve the recipe, but I’d still recommend making the full batch and freezing the leftovers—you’ll be thankful later!

Troubleshooting tips: don’t sweat it!

Too thick? If the soup turns out thicker than you’d like, stir in a bit more broth or milk until it reaches your desired consistency.
Not thick enough? Add a little more xanthan gum or blend more of the soup to thicken it up.

Time to get cooking!

There’s something truly magical about crockpot potato soup—the simplicity, the rich flavors, and the cozy feeling it brings. I hope you give this recipe a try and make it your own. Whether you follow it to the letter or throw in your favorite twists, I guarantee it’ll become a new favorite in your kitchen.

Frequently Asked Questions:

Can I make this potato soup vegan?
- Absolutely! Just swap the butter for a plant-based alternative and use coconut cream or cashew cream instead of heavy cream and sour cream.
Can I freeze potato soup?
- Yes! Just hold off on adding the cream and sour cream before freezing. Add them after you’ve reheated the soup for the best texture.
How do I thicken the soup without xanthan gum?
- You can use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) or blend some of the soup to thicken it.
What can I serve with this soup?
- Crusty bread, a side salad, or some crunchy homemade croutons are all perfect companions for this soup.
Can I use a different type of potato?
- Yes! Yukon Golds work well for a slightly creamier texture, or you can mix and match with whatever potatoes you have on hand.

Crockpot Potato Soup Recipe