Crockpot Potato Soup
Prep Time: 20 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 50 minutes
Servings: 6
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
Place the diced potatoes, onion, chicken broth, butter, garlic, salt, and pepper in the slow cooker. Stir to combine.
Cover and cook on Low for 4–6 hours or High for 3–4 hours, until the potatoes are fork tender.
In a small bowl, whisk the heavy cream and Xanthan gum until smooth.
Stir the cream mixture and sour cream into the soup until well combined.
Cover and cook on High for an additional 20–30 minutes, or until the soup has thickened.
For a creamier texture, use a potato masher to mash some of the potatoes directly in the slow cooker before serving.
Serve warm with your favorite toppings such as shredded cheese, bacon, green onions, or sour cream.
Notes
Nutrition Info:
Calories 408kcal, Carbohydrates 38g, Protein 8g, Fat 25g, Saturated Fat 15g, Cholesterol 81mg, Sodium 584mg, Potassium 950mg, Fiber 3g, Sugar 2g, Vitamin A 895IU, Vitamin C 11.7mg, Calcium 76mg, Iron 1.9mg
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