Easy Crockpot Potato Soup with Corn and Tamari
A hearty slow cooker potato soup featuring tender red potatoes simmered in chicken broth and enriched with a creamy milk-based roux. The addition of sweet corn kernels and umami-rich tamari creates a comforting bowl perfect for busy weeknights or cold weather meals. The hands-off crockpot method allows the potatoes to break down naturally while developing deep flavors, and optional toppings like bacon bits and cheese make it customizable for the whole family.
Ingredients
- 3 pounds red potatoes, washed and quartered
- 1 medium onion, chopped
- 32 ounces chicken broth
- 3 tablespoons salted butter
- 3 tablespoons gluten-free flourall-purpose flour1:1glutenadds gluten
standard thickening flour
- 2 cups milk
- 15 ounce kernel corn, canned, drained
- 3 tablespoons tamari
- bacon bits(optional)
- shredded cheese(optional)
- chives(optional)
Instructions
- 1
Place potatoes, onion, and broth in slow cooker
- 2
Cook on low 8 hours or high 4-6 hours
- 3
Mash with potato masher or immersion blender after cooking
- 4
Melt butter in medium sauté pan over medium heat
- 5
Whisk flour into melted butter
- 6
Slowly pour milk into flour mixture, whisking constantly, a little at a time
- 7
Whisk flour mixture into soup in slow cooker
- 8
Stir in corn and tamari
- 9
Serve topped with bacon bits, shredded cheese, and chives
Tips
Use a potato masher for chunky texture or immersion blender for smoother consistency based on preference
Make the roux separately to prevent lumps - whisk milk in slowly while constantly stirring
Taste and adjust seasoning after adding tamari as it provides significant saltiness
Good to Know
Refrigerate up to 4 days in covered container
Can be made 1 day ahead, reheat gently on stovetop with additional broth if needed
Serve hot with toppings on the side for customization
Common Mistakes
Add milk mixture slowly to avoid curdling
Don't skip making roux separately to avoid flour lumps
Substitutions
Gluten-Free Swaps
standard thickening flour
General Alternatives
FAQ
Can I use regular flour instead of gluten-free?
Yes, all-purpose flour works the same way in this recipe. Use the same amount and follow the same roux technique for thickening.
What if my soup is too thick after cooking?
Thin with additional chicken broth or milk, adding gradually until you reach desired consistency. Reheat gently after thinning.
How long will this soup keep in the refrigerator?
Store covered in refrigerator for up to 4 days. The soup may thicken when cold, so add liquid when reheating if needed.