Description
A delicious and creamy potato soup with a rich flavor.
Ingredients
Scale
- 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 6 cups diced russet potatoes (about 2 pounds), 1 medium onion diced, 3 cloves minced garlic, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika, and 4 cups chicken broth in the crockpot.
- Cook on low 4 to 6 hours, or on high 3-4 hours until potatoes are soft.
- In a small bowl, whisk together ½ cup heavy whipping cream and 2 tablespoons cornstarch until the mixture is smooth. Stir the cream mixture into the crockpot.
- Add 1 cup shredded cheddar cheese and ½ cup sour cream to the crockpot and stir until the cheese is melted and well combined.
- Cook the soup on high for 20 to 30 minutes until the soup thickens slightly.
Notes
- This soup can be garnished with extra cream or cheese for added richness.
- Pair with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soups
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg