Crockpot Potato Soup Recipe
Potato soup is one of those comforting dishes that instantly makes you feel cozy, whether it’s a chilly fall day or you just need a big bowl of something warm and hearty. I’ve been making this crockpot potato soup for years, and it’s a favorite in my house—especially during those long, lazy weekends when you want the house to smell amazing without spending hours in the kitchen. Plus, it’s one of those recipes that makes you feel like you’ve put in a lot of effort when really, your slow cooker does all the hard work for you (I won’t tell if you won’t!).
What makes this version of potato soup special is how creamy and thick it turns out, without the need for flour or cornstarch. The secret ingredient? Xanthan gum! If you’ve never used it before, I’ll walk you through it (trust me, it’s magic). So, grab your crockpot and let’s get started on a soup that’s going to warm you from the inside out.
Why this crockpot potato soup is a game-changer 🌟
This potato soup is so ridiculously easy, yet it tastes like something you’d get at a fancy restaurant. The potatoes get super tender as they simmer in the chicken broth and butter, and by the time you’re done, they practically melt in your mouth. But the real trick to this recipe’s success is the combination of heavy cream, sour cream, and xanthan gum. It gives the soup a silky, rich texture without turning it into a gut-busting heavy dish (though let’s be honest, it’s still a pretty indulgent treat!).
And here’s the best part—this soup is totally adaptable. Whether you’re feeding a crowd or just want to make enough for leftovers, this recipe scales up or down easily. Plus, I’ve got a few ideas for turning it into a gluten-free or vegan version below!
The story behind this soup (and why it matters)
I still remember the first time I made potato soup in a crockpot—it was one of those early fall days when you can finally justify making something warm and hearty without sweating in your kitchen. I’d just come home from a chilly soccer game with the kids, and I was desperate for something that tasted homemade but didn’t require much effort (you know those days, right?).
I tossed everything in the slow cooker and left it to do its thing while I showered the mud off and got some laundry started. A few hours later, the house smelled like buttery, garlicky goodness, and by the time we sat down to eat, it felt like the most comforting bowl of soup I’d ever made. My kids even ate the onions without complaining—always a win!
A little history on potato soup 🥔
Potato soup has been around for centuries in one form or another, and for good reason—it’s a humble, filling dish that doesn’t require fancy ingredients. Originally popular in Europe, where potatoes were a staple food, potato soup became a go-to meal in times of need. In many countries, versions of potato soup use leeks, bacon, or even cabbage. Over time, recipes evolved, and now you can find countless takes on this classic soup.
This version is a bit more modern, thanks to the xanthan gum, which is a newer addition in gluten-free and keto cooking circles. It gives you that creamy texture you want without relying on starchy thickeners.
Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”
Russet potatoes
These are your classic potato soup potatoes. They break down really nicely during cooking, giving the soup that perfect texture. If you don’t have russets on hand, Yukon Golds work well too, though they’re a bit waxier and hold their shape more.
Onion
Onions add a nice depth of flavor to the soup, especially as they slowly cook down. If you’re not an onion fan, you can use leeks for a milder flavor or even shallots for something a little sweeter.
Chicken broth
Using chicken broth instead of water makes the soup way more flavorful. If you’re vegetarian, swap it out for vegetable broth, and if you’re feeling extra luxurious, you could use homemade stock (but no pressure!).
Butter
Butter adds richness, but you could also use olive oil if you’re looking for a dairy-free option. I’ve even tried it with vegan butter, and it was just as tasty!
Heavy cream & sour cream
These two give the soup its creamy consistency. For a lighter version, you can use half-and-half instead of heavy cream, or if you’re dairy-free, try full-fat coconut milk (don’t worry, it won’t make the soup taste like a piña colada!).
Xanthan gum
This is what thickens the soup without adding carbs. If you don’t have it on hand, cornstarch or a roux (butter + flour) can work in a pinch, though it won’t be quite as silky.

Kitchen gear: What you need (and what you can totally skip)
For this soup, your crockpot is your MVP. You don’t need anything fancy—just a basic slow cooker will do the job. However, I do recommend a good potato peeler (because peeling potatoes by hand with a knife is one of those tedious kitchen jobs you don’t need).
You’ll also want a whisk for mixing the cream, sour cream, and xanthan gum together. I’ve tried just stirring it with a spoon, and trust me, it doesn’t incorporate as smoothly.
Other than that, a sharp knife and cutting board are really all you need. No fancy gadgets necessary!
Step-by-step: My foolproof method (and a few hard-learned lessons)
- Add your ingredients to the slow cooker
Start by tossing in your peeled and diced potatoes, onions, chicken broth, butter, garlic, salt, and pepper. Give it all a good stir. You’ll notice the butter floating on top, but don’t worry—it will melt and mix in as it cooks. - Let the crockpot work its magic
Set your crockpot on low for 4 to 6 hours, or high for 3 to 4 hours. The potatoes should be fork-tender by the end. (One time, I tried to rush this by setting it to high for too long and ended up with some overcooked edges—low and slow is your friend here.) - Mix the cream, sour cream, and xanthan gum
About 30 minutes before the soup is done, whisk together the heavy cream, sour cream, and xanthan gum. It will thicken up quickly, so don’t be surprised if it looks a bit gloopy—that’s what you want! - Stir it all together
Pour the creamy mixture into the slow cooker, stirring it into the soup. Let it cook on high for another 20 to 30 minutes, until the soup has thickened to your liking. - Serve and enjoy
Ladle it into bowls, add any garnishes you like (more on that below), and dig in!

Variations and adaptations: Because why not?
- Gluten-free: This recipe is already gluten-free thanks to the xanthan gum, but if you use cornstarch as a thickener, just double-check that it’s gluten-free.
- Vegan version: Use vegetable broth instead of chicken, and swap the butter, heavy cream, and sour cream for plant-based alternatives. I’ve tried this with cashew cream and coconut milk, and while the flavor is slightly different, it’s still delicious.
- Bacon-loaded: For a heartier, meatier version, add some cooked and crumbled bacon on top of the soup when serving. The smokiness pairs beautifully with the creamy potatoes.
- Cheesy potato soup: Stir in some shredded cheddar cheese right at the end for a rich, cheesy flavor.
How to serve this soup like a pro
For presentation, I like to keep things simple but classic. Serve the soup in deep bowls, topped with a sprinkle of chives or green onions for a pop of color. If you’re feeling fancy, add a swirl of sour cream on top (because there’s no such thing as too much cream, right?).
This soup pairs well with a crusty baguette or some homemade garlic bread. A side salad with a tangy vinaigrette also cuts through the richness nicely.
Drink pairings: What to sip alongside
With this rich, creamy soup, a crisp white wine like a Sauvignon Blanc or a light Pinot Grigio would balance the flavors perfectly. If wine’s not your thing, a light lager or even a hard cider would complement the soup’s earthy flavors without overpowering it. And of course, a hot mug of tea or cider would be just as comforting for a cozy night in.
Storage and reheating tips
Leftovers of this soup are gold. Store it in an airtight container in the fridge for up to 3 days. When reheating, you may notice the soup thickens a bit, so add a splash of broth or water to loosen it up. Reheat on the stove over low heat, stirring occasionally, or in the microwave if you’re short on time.
If you’re thinking about freezing it, be aware that the cream might separate a bit when thawed. It’s still perfectly fine to eat, but the texture might be slightly different. I usually just give it a good stir, and it’s back to being delicious.
Adjusting for different serving sizes
This recipe easily scales up or down. If you’re cooking for a crowd, just double the ingredients and use a larger crockpot. The cook time stays roughly the same. When scaling down, you can halve the recipe for a smaller batch—just keep an eye on the potatoes to make sure they don’t overcook.
Wrapping it up: Go ahead and make it your own!
This crockpot potato soup is one of those recipes you’ll want to make over and over again because it’s just so easy, comforting, and versatile. Whether you stick to the classic version or put your own spin on it, you’re in for a treat. So grab your slow cooker, give it a go, and don’t be afraid to experiment—you might just stumble on your own perfect version!

FAQs
1. Can I make this soup ahead of time?
Absolutely! It reheats beautifully, so feel free to make it a day or two in advance.
2. What if I don’t have xanthan gum?
No worries! You can substitute it with cornstarch or make a roux with flour and butter, but the xanthan gum really gives it that smooth, creamy texture without added carbs.
3. Can I add other veggies?
Definitely! Carrots, celery, or even corn would be great additions. Just chop them small so they cook evenly with the potatoes.
4. Is it possible to make this soup in a pressure cooker?
Yes, you can adapt this for the Instant Pot. Cook everything on high pressure for about 8 minutes, then follow the same steps for adding the cream mixture.
5. How can I make it lighter?
You can swap the heavy cream for half-and-half or milk, and reduce the amount of butter if you like. It’ll still be delicious, just a bit less rich.

Crockpot Potato Soup Recipe
This creamy crockpot potato soup is an easy, comforting meal that simmers to perfection in your slow cooker. Perfect for cozy nights!
- Total Time: 6 hours 40 minutes
- Yield: 6 1x
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
- 1/3 cup sour cream
- 1 tablespoon Xanthan Gum
Instructions
- Add your ingredients to the slow cooker
Start by tossing in your peeled and diced potatoes, onions, chicken broth, butter, garlic, salt, and pepper. Give it all a good stir. You’ll notice the butter floating on top, but don’t worry—it will melt and mix in as it cooks. - Let the crockpot work its magic
Set your crockpot on low for 4 to 6 hours, or high for 3 to 4 hours. The potatoes should be fork-tender by the end. (One time, I tried to rush this by setting it to high for too long and ended up with some overcooked edges—low and slow is your friend here.) - Mix the cream, sour cream, and xanthan gum
About 30 minutes before the soup is done, whisk together the heavy cream, sour cream, and xanthan gum. It will thicken up quickly, so don’t be surprised if it looks a bit gloopy—that’s what you want! - Stir it all together
Pour the creamy mixture into the slow cooker, stirring it into the soup. Let it cook on high for another 20 to 30 minutes, until the soup has thickened to your liking. - Serve and enjoy
Ladle it into bowls, add any garnishes you like (more on that below), and dig in!
Notes
How to serve this soup like a pro
For presentation, I like to keep things simple but classic. Serve the soup in deep bowls, topped with a sprinkle of chives or green onions for a pop of color. If you’re feeling fancy, add a swirl of sour cream on top (because there’s no such thing as too much cream, right?).
This soup pairs well with a crusty baguette or some homemade garlic bread. A side salad with a tangy vinaigrette also cuts through the richness nicely.
- Prep Time: 20 minutes
- Cook Time: 6 hours 30 minutes
- Category: Dinner