Crockpot Potato Soup Recipe - The Cookie Rookie® (2024)

FAQs

How to make potato soup more thick? ›

Combine cornstarch and a little bit of water—or the chicken stock from the soup—in a small bowl. With the soup simmering over medium-low heat, whisk in the slurry. The soup should start to thicken almost immediately.

The recommended method here is to press the potatoes through a ricer (instead of using a blender), which gives the soup a light and clean texture and eliminates the gluey consistency common in other recipes.

Crockpot: To reheat your Slow Cooker Potato Soup from the refrigerator, place your ceramic crockpot insert back into your crockpot and heat on low for 1-2 hours. Stove: You may also reheat large batches of Potato Soup in the stove over medium low heat, stirring occasionally until heated through.

The main reason your potato is not thickening is that it needs a heavier dairy product. Potato soup is cooked in a milk and chicken broth soup but heavy cream may need to be added.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

How do you keep potatoes from getting mushy in soup? Keeping the skins on your potatoes will help. Also key to remember is that when chopping the potatoes, the smaller they are the faster they will cook. So, don't be afraid to cut them a little on the larger side than you normally would.

white beans — cooked Cannellini or Great Northern beans have a bland, neutral flavor and fantastic creaminess when they are pureed. Take a can of beans with a cup of hot stock from the soup and blend together until smooth, then add back to pot. Or cook beans with soup and puree the entire soup, beans included.

Yes. Incredibly effective? You bet. This trick works because the instant mashed potatoes are naturally starchy and therefore are similar in form to other commonly used thickeners, such as cornstarch, only without the clumps.

Most appliances will automatically shut off after 20 or so hours on this setting, but you shouldn't leave food in a slow cooker for an extended length of time. The general rule of thumb is that 2-4 hours is the maximum length of time you can leave food in a slow cooker on warm.

On some occasions, you'll want to leave food in the slow cooker to keep warm, during Thanksgiving or Christmas Dinner, for example, or any other event or holiday. While it's perfectly ok to use your crock pot in this way, try to avoid leaving food on the warming setting for more than four hours.

Does potato soup taste better the next day? ›

The homemade potato soup is naturally thickened by its own puree – blend more or less depending on your desired texture. MAKE AHEAD FRIENDLY. It tastes even better the next day – winning!

Cornstarch is not the only thickening agent you can use. Other alternatives include flour, arrowroot powder, instant mashed potatoes, or even pureed vegetables like cauliflower or cooked oats. Each of these options will add thickness to your soup while imparting its own unique taste and texture.

Cornstarch, potato starch, and chickpea flour are a couple of pantry-friendly ways to thicken soups, stews, and sauces in the slow cooker. Just a tablespoon or two of any — added towards the end of cooking — will thicken sauces especially well.

Cheese: I recommend a good sharp cheddar cheese here for maximum flavor. Greek yogurt or sour cream: To make the soup extra-creamy. Salt and pepper: Add in as much as you need at the end to season your soup well.

Add a Thickening Agent

This is the most common way to thicken mashed potatoes. You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

mix a tablespoon of cornstarch with water. to create a slurry. Turn the heat to low, then add that to your broth. until it's slightly thickened.

Heavy cream

Use heavy cream as a keto-friendly thickening option for your soups and broths. Heavy cream has more fat than regular whole milk, so you can add it to your soup recipes without worrying about it curdling.