Slow Cooker Baked Potato Soup Recipe (2024)

FAQs

What can I add to my potato soup to make it thicker? ›

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.

Slow cookers can transform a few simple ingredients into the most delicious soups by simmering them for hours. This low and slow cooking allows the flavors to mingle, creating rich, flavorful soups perfect for chilly days, nights, or any day you want to enjoy a bowl full of goodness.

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.

Slow cookers are specially designed to cook food for long periods of time, but yes, you can still overcook in a slow cooker if something is left on the wrong setting for longer than it's supposed to be.

Potato Soup Tips

A dollop or two of sour cream or Greek yogurt are also lovely ways to thicken potato soup while also adding a little tang. If you have leftover mashed potatoes on hand, toss them in! They'll also work wonders at giving this soup a little extra body.

First, the starch in the potatoes will help thicken it. I also whisk together some flour and milk and add it to the soup to give it some body. There's heavy cream in it, too. Heavy cream is nice and thick on its own, but it gives the soup next-level thick, rich creaminess.

Brown or Sear the Meat

If you are adding meat to a soup, sear or brown it in a sauté pan before you add it to the soup. This adds a deeper savory flavor to the whole soup. This trick is especially useful for things like chicken and sausage, which can sometimes get bland and rubbery while floating in a brothy soup.

Our answer. Slow cookers can be useful for cooking stews, but generally the combination of low heat and a tightly fitting lid will mean that the auce doesn't get a chace to thicken (by reduction) and consequently the sauce can be a little thin.

Why isn't my potato soup creamy? Most creamy soups require you to add dairy of some sort into it. If you're finding your soup is too thin adding milk, add in cream instead, or whole milk.

Which potatoes are best for soup? ›

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.

The difference between the two settings isn't a higher temperature, it's the time it takes for the slow cooker to reach the simmer point. On high, that's around three to four hours, and on low, it's seven to eight, according to Crock-Pot. So imagine if your dinner is cooking away on high all day while you're at work.

Simmer for about an hour or until the potatoes are tender. Once tender use an immersion blender or regular blender to blend the soup. If it is too thick, add 1/4 cup of heavy cream.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

Adding/mixing water in the soup makes the soup less thick. (discrepencies apply. You could use more vegetables/fruits/ingredients with water in them in your soup or just plain ol' pour in water, though ratio applies. Some ingredients have more water than others.