This Easy Crock Pot Potato Soup is one of those recipes I keep coming back to when I want something warm, creamy, and comforting without a lot of effort. The slow cooker does all the heavy lifting while I go about my day, and I end up with a rich, velvety soup packed with tender potatoes and smooth, savory flavor. It’s the kind of meal that feels like a cozy blanket in a bowl.

Easy Crock Pot Potato Soup Recipe

Why You’ll Love This Recipe

Effortless prep: I just dice the ingredients and toss them into the crock pot—no need to pre-cook anything.
Creamy and satisfying: A blend of heavy cream, sour cream, and xanthan gum gives the soup its thick, luscious texture without needing flour.
Even better the next day: The flavors deepen overnight, so leftovers taste even more delicious.
Endlessly customizable: I enjoy switching up the toppings or adjusting seasonings to fit my mood.
Freezer-friendly: This soup stores beautifully, making it great for future meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

russet potatoes
small onion
chicken broth
butter
minced garlic
salt
pepper
heavy cream
sour cream
xanthan gum

Directions

1. Add the base ingredients
I start by peeling and dicing the potatoes into 1-inch chunks, then dicing the onion. I add both to the slow cooker along with chicken broth, minced garlic, butter, salt, and pepper. It’s all added in raw—no pre-cooking needed.

2. Slow cook
I set the crock pot on low for 4 to 6 hours or on high for 3 to 4 hours, until the potatoes are soft enough to easily pierce with a fork.

3. Prepare the cream thickener
About 30 to 60 minutes before the cooking time is up, I whisk together the heavy cream, sour cream, and xanthan gum in a small bowl. This mix thickens the soup beautifully and gives it a smooth, creamy texture.

4. Finish the soup
I stir the cream mixture into the slow cooker and let it cook on high for another 20 to 30 minutes. If it thickens too much, I just add a splash of broth or milk to loosen it up.

Servings and timing

Yield: 6 servings
Prep time: 20 minutes
Cook time: 6 hours 30 minutes
Total time: 6 hours 50 minutes

Variations

Vegetarian version: I use vegetable broth instead of chicken broth and swap in plant-based butter or oil.
Cheesy upgrade: I stir in shredded cheddar or Monterey Jack at the end for extra richness.
Spiced-up: Adding smoked paprika or a dash of cayenne gives the soup a subtle kick.
Loaded potato style: I like topping my bowl with shredded cheese, chopped green onions, and a dollop of sour cream.

Storage/Reheating

Refrigeration
Once the soup cools, I store it in airtight containers in the fridge for up to 3 days. It thickens slightly, but I just stir it well when reheating.

Freezing
This soup freezes well. I pour the cooled soup into freezer-safe containers, leaving a little room at the top, and freeze it for up to 2 months.

Reheating
I reheat it on the stovetop over low to medium heat. If it’s too thick, I stir in a bit of milk or broth until it reaches the right consistency again.

FAQs

Can I use a different type of potato?

Yes, I sometimes use Yukon Gold potatoes for a slightly creamier texture. They hold their shape better than russets but won’t thicken the soup as much.

What if I don’t have xanthan gum?

I’ve used cornstarch or flour as alternatives. I mix either with cold water before adding to the soup toward the end of cooking to avoid lumps.

How can I make this soup dairy-free?

I swap butter with olive oil and use coconut cream or cashew cream in place of the heavy and sour cream. It still turns out creamy and flavorful.

Can I make this without a slow cooker?

Definitely. I simmer the potatoes and onion in broth on the stovetop for about 20–25 minutes until tender, then stir in the cream mixture and cook a bit longer until thickened.

Does this work well for meal prep?

Yes, this soup holds up really well in both the fridge and freezer. I often make a big batch so I have easy lunches or dinners ready to go.

Conclusion

This Easy Crock Pot Potato Soup Recipe is my go-to when I want a hearty, comforting meal with minimal effort. It’s simple, satisfying, and incredibly creamy—everything I look for in a cozy dish. Whether I’m serving it up on a cold night or prepping ahead for the week, it always hits the spot.