Slow Cooker Potato Soup Recipe (2024)

FAQs

What is the best thickening agent for potato soup? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

You'll be rewarded with richer, more intense flavors in your soup. There is very little evaporation in the slow cooker. If you're adapting a regular soup recipe, it's likely that you won't need to use all the liquid called for. Put all your ingredients in the slow cooker and then pour the broth over top.

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

Soaking cut potatoes in water can help remove excess starch, preventing the soup from becoming too thick. However, if you prefer a thicker soup or if you're short on time, you can skip this step.

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.

To thicken potato soup, heat 2 tbsp of butter and 2 tbsp of flour, stirring constantly, to make a roux, then add it to the soup. Heat the soup to a boil, then reduce the heat and let it simmer until the soup is as thick as you'd like it.

That varies by what's inside the slow cooker and also by the appliance's setting and model, the experts say. Most recipes for all-day cooking call for 6 to 8 hours on low. Quality- (and safety-) wise, another 1 to 2 hours in 'keep warm' mode won't mess things up.

Basic principles of preparing soup are also outlined, including starting with cold water, cutting vegetables to size, selecting protein, simmering, and skimming.

"When a slow cooker is too full, it may not heat the food evenly," explains Leal. As a result, some parts of the dish may overcook, while others remain undercooked. "This can also increase the risk of foodborne illness, because the food might not reach a safe temperature throughout," she says.

You can also add some grated cheese. I would use a hard cheese like Parmigiano or Romano. Now just season to taste. With a simple soup like potato, I would stick to salt and pepper only.

Why isn't my potato soup creamy? ›

One trick to make your potato soup a little less grainy is to add some form of dairy –- cream, milk, or even cheese. Because dairy is generally creamy in texture, that characteristic will carry over into your soup. Crisis averted.

It's best to use fresh, firm potatoes. Acidic Ingredients: If your soup contained highly acidic ingredients (e.g., tomatoes), it could have affected the texture of the potatoes. Acidic ingredients can slow down the softening process of potatoes.

The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.

Can I leave the peel on for potato soup? Yes! You don't need to peel the potatoes for this potato soup recipe. The skin will help the potatoes keep their shape and prevent them from getting too mushy.

Cornstarch. Cornstarch is a very effective thickener, and a little bit can go a long way. Add cornstarch to a small amount of cold water or other liquid (wine or stock) and whisk into a thick slurry. Then the slurry can be stirred into a simmering soup, a bit at a time to set the final consistency.

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.

Potato starch has a lower gelatinization temperature than cornstarch, meaning it can thicken liquids faster when exposed to heat. If not fully cooked, cornstarch tends to leave behind residual, well, starchiness, whereas potato starch gives sauces a glossier, silkier texture.

Adding dairy products such as heavy cream or milk to your potato soup can not only enhance the flavor but also contribute to a lusciously thick consistency. The natural creaminess of dairy products gives your soup a velvety texture that will make it irresistibly indulgent.