Ingredients
6 cups russet potatoes, peeled and diced into 1-inch chunks
1 small onion, diced
4 cups chicken broth (or vegetable broth for vegetarian)
3 tablespoons butter
2 cloves garlic, minced
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1 cup heavy cream
1/2 cup sour cream
1/2 teaspoon xanthan gum (or cornstarch/flour slurry alternative)
Instructions
- Peel and dice potatoes into 1-inch chunks; dice onion.
- Add potatoes, onion, chicken broth, butter, garlic, salt, and pepper to the slow cooker. Stir to combine.
- Cook on low for 4–6 hours or high for 3–4 hours, until potatoes are fork-tender.
- In a small bowl, whisk together heavy cream, sour cream, and xanthan gum.
- Stir cream mixture into the slow cooker 30–60 minutes before serving. Cook on high for an additional 20–30 minutes until thickened.
- If soup is too thick, add extra broth or milk to loosen before serving.
Notes
- For vegetarian, swap chicken broth for vegetable broth and use plant-based butter.
- Add shredded cheddar or Monterey Jack for a cheesy upgrade.
- Top with bacon, green onions, and extra cheese for loaded potato soup style.
- Smoked paprika or cayenne pepper adds a warm spice kick.
- Prep Time: 20 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 820mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
